Beer-and-Cheddar Soup

This was perfect. The proportions are spot-on. You can taste each ingredient without being overpowered by the others, which surprised me, since there are so many strong flavors. I made a couple of minor tweaks, like using celery seed in place of the celery and adding about an ounce of gorgonzola that I wanted to use up. I also used herbs de province in lieu of the thyme. I think these changes were harmonious with the recipe. This is a new family favorite and we will be making it again.

So so so good. Served it with pasta and it was huge hit! It's a keeper!

The best Beer and Cheddar Soup in the world. I have tried others and NONE even compare to how good this is. It's beyond perfect. (I do agree with the immersion blender before serving--it will make it nice and smooth!) I like to serve it with pretzel rolls or even soft pretzels!

I followed the recipe but got a little worried about all that bacon grease so I took some out. It turned out very yummy. Next time I'll blend it before putting the bacon in so it's more creamy. But I love it the way it is too. Comfort food for these very cold Minnesota nights.

I don't know what I did, but this came out incredibly salty. I didn't even add any salt. Has anyone else encountered this? It tasted so good, but was really, really salty. Could it have been the particular cheese or bacon i used? Maybe i should have gotten low sodium? I was just so sad because we could barely eat it.

I made this as instructed, with one change. I added 1/3 cup Parm cheese. It was excellent.

Made exactly as stated and it was perfect! Every single one of my guests asked for seconds.

After reading the reviews, I added 6 oz of the smoked cheddar. Otherwise, I followed the recipe exactly. It was perfect! Served it at a dinner party. Every single person had seconds.

Solid recipe. For those who think it is too thin, you’re correct. Roux should be 1:1. Half a stick of butter = 57 g. The four should also. Here the amount of flour weighs about 40 g. Bump it up to thicken.
Used Hook’s 3 year cheddar from Mineral Point, WI and Kindred Creamery smoked cheddar from Muscoda, WI. The beer used here is Robert the Bruce Scottish style ale from 3 Floyd’s Brewery.
Amazing stuff. Get strong beer and great cheddar; you can’t go wrong.

This is the worst beer cheese soup I’ve ever had in my life. Runny, flavorless...if you want a soup you can feed the kids, go for it. But this definitely lacks beer and cheddar flavor. Nothing like what you would expect from a good pub or brewery.

For a thicker soup only add 2 cups of the broth & don't use the full beer, leave about a quarter left in the bottle. I wanted this soup to be thick and creamy, so before adding the bacon i used an immersion blender. For the beer i used a Boulevard Tank 7. It's smoke stack ale and wow, great flavor. Also experimented with a spiced pumpkin beer and that was great too. Planning to serve this with some pretzel buns for thanksgiving.

This was tasty, but very runny. I made it exactly as written, and I've made tons of rouxs before. I'd probably try it again, maybe with less broth next time to see if that solidifies it.

I found this to be a very delicious soup to make and eat (obviously). I'm making it again.

This is absolutely amazing! We didn’t change a thing! This is definitely on our menu rotation now!

This was super easy and delish!  We used a bottle of Fat Tire and garnished with popcorn!