Beer Cheese Soup


Servings: 6


4 ounces bacon
6 pretzel rolls, optional
2 cups (8 ounces) Wisconsin cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Colby cheese, shredded
2 cups milk
1 1/2 cups (12 ounces) beer
1 teaspoon Worcestershire sauce
1 garlic clove, minced
6 tablespoons flour
1/2 cup water
3 tablespoons fresh chives, chopped

Cooking Directions:

Fry bacon until crisp, drain on paper towels and dice. Set aside.

If using pretzel rolls, hollow with knife or serrated spoon to form “bowls.” Set aside.

Combine cheeses, milk, beer, Worcestershire sauce and garlic in a saucepan and cook over medium heat, stirring occasionally until cheese melts. Combine flour and water and add to cheese mixture. Cook over medium heat, stirring constantly for 10 minutes or until soup is thick.

Spoon into prepared pretzel rolls or soup bowls. Sprinkle with chives and diced bacon pieces.

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