This soup can be made on the stovetop or left to simmer in the slow cooker. Whichever method you choose works just fine. I have actually made beer and cheese soup both ways.

Check out what my pals over at Group Recipes had to say about this recipe:

I have seen several recipes for beer and cheese soup on this site- I adapted the ones I liked to make my own variety. I worked at a brewery for two years, and they made this soup. My recipe is the closest that I’ve found to match their awesome recipe!

Indeed, this soup is definitely the real deal! It’s chock full of cheese, flavor, and wholesome goodness. You won’t be able to only have just one bowl.

Ingredients

2 new/red/yukon gold potatoes, diced

1 stick Kerrygold butter

1/2 cup Gold Medal flour

1 tsp McCormick ground mustard

1/2 cup diced carrots

1/2 cup diced celery

1/2 cup diced onions

1/2 can warm beer

4-6 cups chicken stock

1 1/2 cup grated cheddar cheese

1/2-1 cup grated jalapeno jack cheese

3 tsp grated Kraft parmesan cheese

1 tsp fresh ground pepper

Kraft extra shredded cheese and crumbled bacon for garnish

Instructions

Boil potatoes until fork tender- set aside

in a large saucepan, sautee chopped veggies in butter until limp- about 15 minutes

add flour and dried mustard, turn to medium

stir and cook til lightly browning

add chicken stock and beer

heat on high for 5-7 minutes, stirring frequently

add cheese, stirring constantly- boil briefly

add potatoes

remove from heat and serve with extra cheese and crumbled bacon on top

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Quick Tip: This recipe is super easy to double or even triple when feeding a large group.

Thank you to Group Recipes for this great recipe.