The Best One Pot Beer Cheese Soup Recipe

This hearty Wisconsin Beer Cheese Soup takes about 30 minutes to make and comes together all in one pot! It’s so cheesy and creamy, you’d never guess that it’s actually loaded with veggies! Carrot, celery, onion, and potato are the dream team that makes this simple soup recipe taste phenomenal while still delivering your daily dose of vegetables.

 

You Will Love This

• I mean, it’s beer and cheese in soup – what’s not to love, right? But seriously, the flavors are out of this world. Your favorite beer combined with sharp cheddar cheese and tons of veggies = the best veggie loaded beer cheese soup you’ll ever eat! Pair this cheesy soup with my easy Pizza Dough Pretzels Bites for a dinner your family will love!
• The fork tender potatoes and carrots in this vegetarian beer cheese soup recipe give the soup the most creamy texture ever, although the entire pot of soup has only a 1/4 cup of cream in it! And the onion, celery, and garlic give it that delicious “cooked all day” homemade flavor. Life is all about balance and this soup really encompasses that. It’s loaded with veggies that are accentuated by the flavors of beer and cheese with just a splash of cream!
• This beer cheese soup is made with real, whole ingredients! No Velveeta or condensed soup here. There is nothing wrong with enjoying processed foods from time to time, but here at Midwest Foodie I love to create meals that feel indulgent but are also balanced with a combination of whole, fresh ingredients (veggies) and simply processed ingredients (cheese, beer, cream).
• If you loved this beer cheese soup be sure to check out my Creamy One Pot Crab Soup, my 20 Minute Taco Soup, or my One Pot Vegan Chickpea Soup.

Ingredients and Substitutions

• Butter – I prefer to use unsalted butter so that I can adjust the sodium level myself. Olive oil will work in a pinch, but it’s not going to give you the same flavor and texture.
• Mirepoix – A mixture of onion, carrot, and celery – mirepoix is the aromatic flavor base for this soup. To save time, check and see if your grocery store carries pre-chopped mirepoix.
• Dried Herbs – I like to use dried oregano and dried thyme for this recipe but feel free to use whatever your favorite dried herbs are!
• Flour – Stick with all-purpose flour in this recipe for the best flavor and texture. The flour combines with the butter to create a roux that will make the soup extra creamy.
• Veggie Broth – You could use chicken broth in place of the veggie broth in this recipe if you’re not worried about it being vegetarian.
• Beer – Use a beer you enjoy drinking for this beer cheese soup recipe – unless it’s Bud Light or something similar. You’re going to want something with more flavor than that. I recommend finding a locally brewed IPA, lager, or pale ale. Steer clear of dark beers like stouts for this soup as their flavor will be too overpowering.
• Potatoes – The potatoes in this recipe are going to add to the creaminess. I like to use yellow potatoes because they have thin skins so they don’t need to be peeled, they cook quickly, and have such great texture. Whichever potato you use, be sure to dice them uniformly so they cook evenly.
• Heavy Cream – You could use half and half as a substitute for heavy cream in a pinch, but heavy cream (also called whipping cream) is going to give you the best flavor and texture!
• Sharp Cheddar Cheese – Sharp cheddar cheese does have quite a strong flavor on its own, but you want a cheese with a bold flavor so it can stand up to the other flavors (especially the beer) in this soup recipe. Another one of my favorite types of cheese to use in this soup is something smoked – smoked Gouda or smoked cheddar both taste great and melt easily. That smoky flavor pairs very well with the beer. If planning to try a different cheese, just make sure to use something that melts easily.

Instructions

Heat butter in a large pot or Dutch oven over medium-high heat. Saute onion, carrots, celery, along with salt and pepper for 12-13 minutes, then add garlic, oregano, and thyme and cook for another minute.

Then add flour and cook for one more minute. Deglaze the pot with a splash of veggie broth, scraping the yummy bits off the bottom.

Stir in diced potatoes, veggie broth, and beer, along with another pinch of salt and pepper.

Simmer 10-12 minutes, stirring occasionally, or until potatoes are fork-tender.

Transfer soup mixture to a high-speed blender or use an immersion blender to blend until smooth and creamy. Return soup to the pot. Stir in heavy cream and shredded cheese. Then add the white balsamic vinegar.

Stir until cheese is melted, and garnish with green onions, shredded cheddar cheese, and bite size soft pretzels or buttery popcorn!

Tips

• To save time, prep the veggies a day ahead of time! Get your carrots, celery, onion, and garlic sliced up to a day in advance and store them in an airtight container in the fridge until you’re ready to use. If you want to prep the potatoes ahead of time too, go for it – just make sure you keep them submerged in water in an airtight container in the fridge so they don’t turn brown. I wouldn’t recommend prepping the veggies more than 24 hours in advance, however as the potatoes will begin to break down and the other veggies will start to lose a bit of their flavor.
• Pro-tip for ensuring your cheese melts evenly and easily = always buy a block of cheese and shred it yourself. Pre-shredded cheese is coated in cellulose to keep it from clumping, but this also prevents it from melting. It’s usually cheaper to buy a block of cheese versus the bag too!

Make Ahead, Storage, and Reheating

• Make Ahead: This easy beer cheese soup recipe is a perfect make ahead meal. Throw a batch together on Sunday afternoon and you’ve got a couple quick and easy dinners ready for the busy work week!
• Storage: Store leftover beer cheese soup in an airtight container in the refrigerator for up to a week.
• Reheating: Heat soup in a saucepan over medium heat, adding a splash or two of milk or cream, until heated through. Then season to taste with salt and pepper. And don’t be afraid of the salt! As the soup sits, it’s going to lose flavor a bit. Adding salt before serving is going to boost all of those flavors.

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