Best Irish Beer Cheese Soup (Recipe) - A Spicy Perspective (2024)

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Our creamy irresistibleIrish Beer Cheese Soup Recipeis perfect to serve onSaint Patrick’s Daywith a tall frothy pint! Or serve Beer Cheese Soupany nightof the week.

Best Irish Beer Cheese Soup (Recipe) - A Spicy Perspective (1)

Beer Cheese Soup Recipe

Cheese. Soup.

Were there ever two words more perfect for each other?

The only thing I can think of to improve upon such an alluring combo would be beer.

Beer. Cheese. Soup.

Nowthatis a winning love-fest of flavors.

And if the cheese isIrish, and the beer is fromIreland(or someplace close to Ireland), well now, that would be a Saint Paddy’s Day dish I wouldn’t be able to resist.

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Best Cheese Soup

This rich and creamy Irish Beer Cheese Soup recipe is a favorite in both my family and my neighborhood.

I recently served it to several friends on one of our recent snow days and theyimmediatelyfelt as captivated by the Irish beer-cheese duo as I do.

This cheese soup recipe is thick and flavorful with an ultra-silky texture and robustpub cheesetaste!

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What Ingredients You Will Need

  • Large Onionpeeled and chopped
  • Minced Garlic Cloves
  • Unsalted Butteror bacon grease
  • Harp Irish Style Lager
  • Chicken Broth
  • Irish Cheeseshredded (Dubliner, Irish Cheddar, Skellig, etc.)
  • Low-Fat Cream Cheesecut into cubes
  • Cornstarchor arrowroot powder
  • Dijon Mustard
  • Garnishes: Crumbled Bacon and Chives
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How To Make Beer Cheese Soup

Irish Beer Cheese Soup is a new Saint Patrick’s Day tradition in our house. In just 20 minutes, you too will fall in love with this creamy dreamy wonder. Great for any main course or starter to any meal.

Instructions

  1. Set a large sauce pot (or dutch oven) over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes.
  2. Scoop the softened onions into the food processor (or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth.
  3. Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer.
  4. Bring to a boil, then lower the heat. Toss the shredded Irish cheese with cornstarch. Add the shredded cheese, cream cheese, and Dijon mustard to the broth.
  5. Whisk to melt the cheese and break up the cream cheese cubes. Whisk until the soup is completely smooth and slightly thickened, about 10 minutes. (Do not boil the cheese! Lower the heat if needed.)
  6. Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chives if desired.

Notes

The beer broth will foam up quite a bit when boiling. Make sure to use a large saucepan so it doesn’t boil over.

Get The Full (Printable) Best Beer Cheese Soup Recipe Below. Enjoy!

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Best Beer Cheese Soup Tips

The key to making a killerIrish Beer Cheese Soupis to use a light crisp Irish-style beer like Harp. The beer gives the soup a slight twang without overpowering it.

Then whisk in shredded Irish cheese and cream cheese.

MostIrish cheeseshave a very distinct nutty essence. The Irish cheese gives the soup an intense cheesy flavor, while the cream cheese makes the soup extra silky smooth.

I like to use low-fat cream cheese to take the fat and calories down a notch, but go full-fat if you want to! Sometimes you want taste over nutrition.

Once the Irish Beer Cheese Soup gets to a simmer and thickens, ladle it into bowls and garnish with bacon and chive, and go crazy with croutons.

Or if you’ve been gawking atthe bread bowlsin this post, and you are not afraid of some carbohydrates, bake your own. They are really easy to make!

You can even try a softpretzels bowlfrom The Spruce Eats that would pair so well with this beer soup.

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Frequently Asked Questions

How Long Does This Soup Last In The Fridge?

The soup leftovers can be stored in an airtight container and kept in the fridge for 4-5 days.

Where Did Beer Cheese Soup Come From?

Beer Cheese soup is considered a German (or Eastern European) recipe and was brought to the United States by German immigrants. The beer and cheeses used have morphed over the years, based on what’s available regionally. However, since we are using Irish cheese, we feel this is a great recipe for Saint Patrick’s Day!

What Cheeses Are Good For Beer Cheese Soup?

Gruyere is a traditional choice. However, any cheese that is a smooth melting cheese can be used in Beer Cheese Soup. In today’s recipe, we’re using hard Irish cheese with a bold nutty flavor, and cream cheese for thickening.

Cheddar cheese, Monterey jack cheese, and gouda are also great options.

If you prefer the cheddar beer soup flavor, then sharp cheddar cheese will give you that extra level of flavor because of the sharp, zippy, and salty properties of the cheese.

Why Is My Beer Cheese Soup Grainy?

You boiled the soup and the cheese curdled into little clumps. When making any cheese soup recipe, make sure to keep theheat lowonce you add in the cheese.

Can You Freeze Cheese Soup?

Yes. As long as you reheat it on very low heat, so it doesn’t boil and separate, cheese soup can be frozen and reheated. Freeze in an airtight container for up to 6 months.

Can I Use Any Kind Of Beer?

Some people might have a hard time finding a Swiss light lager, so feel free to use whatever beer you enjoy drinking, lager, ale, or pale ale! Although it would no longer be a full Swiss beer cheese soup.

Could I Use An Immersion Blender?

Of course, you can use an immersion blender to blend this Irish cheese soup instead – Just make sure that you thoroughly stir that blender through the pot to get every morsel. I like to use a food processor to make sure it is very well blended.

Can I Add Vegetables?

Yes, you can. Although it will no longer be a smooth soup. Yet if you love creamy soups with chunky goodness, feel free to add in celery and carrots.

Corn Starch vs. Flour?

Corn starch is sometimes used over flour because it is a pure starch so it thickens recipes more than flour, which is only partly starch. I also like to use cornstarch because it is gluten-free! (If you select a GF beer, the soup will be as well.)

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More Irish Favorites

  • Irish Potato Pie
  • Boxties with Mushrooms and Gravy
  • Corned Beef Pot Pie with Scalloped Potato Top
  • Irish Creamy Cauliflower Soup
  • Irish Pub Cheese
  • 3 Ingredient Beer Cheese Dip

MORE EASY SOUP RECIPES

Check the printable recipe card below for nutrition information including calories, carbohydrates, cholesterol, and fiber percentages. You can also find the prep time and total time below.

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Print Recipe

4.97 stars (33 reviews)

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Irish Beer Cheese Soup Recipe

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Creamy Irish Beer Cheese Soup for Saint Patrick’s Day! This easy beer cheese soup recipe is rich and alluring, with only a handful of necessary ingredients.

Servings: 10

Ingredients

US CustomaryMetric

  • 1 large onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 tablespoon butter, or bacon grease
  • 2 bottles Harp Irish Style Lager (12-ounce bottles)
  • 32 ounce chicken broth
  • 14 ounces Irish cheese, shredded (Dubliner, Irish Cheddar, Skellig, etc.)
  • 14 ounces low-fat cream cheese, cut into cubes
  • 2 tablespoons cornstarch, or arrowroot powder
  • 2 tablespoons Dijon mustard
  • Garnishes: crumbled bacon, and chives

Instructions

  • Set a large sauce pot over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes. Scoop the softened onions into the food processor(or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth.

  • Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil, then lower the heat.

  • Toss the shredded Irish cheese with cornstarch.Add the shredded cheese, cream cheese, and Dijon mustard to the broth. Whisk to melt the cheese and break up the cream cheese cubes. Whisk until the soup is completely smooth and slightly thickened, about 10 minutes. (Do not boil the cheese! Lower the heat if needed.)

  • Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chives if desired.

Video

Notes

The beer broth will foam up quite a bit when boiling. Make sure to use a large pot so it doesn’t boil over.

Nutrition

Serving: 1cup, Calories: 287kcal, Carbohydrates: 6g, Protein: 16g, Fat: 21g, Saturated Fat: 13g, Cholesterol: 74mg, Sodium: 970mg, Potassium: 225mg, Fiber: 0g, Sugar: 3g, Vitamin A: 650IU, Vitamin C: 7.3mg, Calcium: 355mg, Iron: 0.6mg

Course: Main Course

Cuisine: Irish

Author: Sommer Collier

Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

This site contains affiliate links, if you make a purchase through them, we receive a small commission.

Best Irish Beer Cheese Soup (Recipe) - A Spicy Perspective (2024)

FAQs

How do you take the bitterness out of beer cheese soup? ›

How do you fix BITTER beer cheese soup? Two things may be at play here. 1) You tasted the soup shortly after adding the beer before the bitterness of the alcohol had a chance to cook off. If this is the case, let the soup cook for 5 more minutes then taste again.

Why is my beer cheese soup grainy? ›

Adding cheese to a bubbling mixture will cause the cheese to break down. The emulsifiers and coagulants break down when heated thus causing a gritty texture.

Why does cheese get gummy in soup? ›

If heated too high, you risk clumping and if too low, not melting properly. With soup, you might be able to fix it with an immersion blender, or you might not. At a temperature of 150 or so, the protein bonds in the cheese break down and as a result, too much fo the moisture escapes too quickly.

How to add cheese to hot soup? ›

Turn the heat down to the scantest simmer before adding the cheese, a handful at a time, to the soup while constantly whisking or stirring to evenly incorporate the cheese as it gently melts.

What is the best way to counteract bitter taste? ›

Sweetness: From sugar, honey, fruits or otherwise, sweetness will counteract bitter and sour flavours. It can also be used to cut down the heat of a particularly spicy meal. Saltiness: Salt plays two very important roles in flavouring a dish. Firstly, it balances against bitterness.

How do you tone down bitterness in soup? ›

Tips to Remove a Bitter Taste

Add a pinch of salt to a bitter dish. Sprinkle in a pinch of baking soda. Add acidic flavors to the dish, like lemon juice or vinegar. Add some heat to your food with spicier ingredients, like cayenne or red pepper.

How do you fix broken beer cheese soup? ›

To fix curdled soup you need to try to re-emulsify the mixture. This usually requires a lot of elbow grease. Here are a few options worth trying when trying to fix a broken soup or sauce. Add a splash of cold heavy cream or half and half to the hot soup while continuously whisking vigorously.

How do you keep beer cheese from getting grainy? ›

don't use low fat milk -- the higher the fat content the smoother your cheese will melt/incorporate. once the base is made (the flour, butter, milk "sauce" -- bechamel?) take the pot OFF the heat. The more your heat your cheese sauce, the more it will get gritty.

How do you fix gritty cheese soup? ›

There's a way to save gritty cheese sauces, and you likely already have it in your fridge: lemon juice. A squirt of lemon comes to the rescue of ruined sauces in a pinch. All you have to do is cool the broken sauce, add a tablespoon of lemon juice (or white wine, if you don't mind the flavor), and whisk vigorously.

What is the best cheese to use in soup? ›

Mild cheddar, Colby, Monterey jack, mozzarella, Swiss and queso blanco can all work well. “The best cheeses to melt into soups are cheeses that are higher in moisture and have a lower melting point,” says Bauer. In addition to cheddar and Monterey jack, he recommends Fontina and Gruyère.

How can I thicken my cheese soup? ›

Add flour or cornflour

Put a tablespoon of either into a small bowl and stir in 2-3 tbsp of the soup until you have a smooth mixture. Stir this back into the soup and bring it to a simmer. Cook for a few minutes to allow the starch granules to burst to thicken, and to cook out any flour flavour.

Will cream cheese make soup less spicy? ›

Do the Dairy. Now here's some news you can use. Turns out, the fiery chemical in hot chilis, capsaicin, likes to bind itself onto a compound in milk, which neutralizes the burn. Add a generous dollop of sour cream, creme fraiche, or yogurt to scorching hot chili or stews, or even a touch of milk or cream.

How do you pimp up soup? ›

Here are 10 ideas:
  1. Add Fresh Herbs. Take a page from My New Roots author Sarah Britton and turn to herbs whenever you need a simple way to perk up a pot of soup. ...
  2. Add Greens. ...
  3. Add Toasted Nuts. ...
  4. Add Croutons. ...
  5. Add Poached Eggs. ...
  6. Or Something Fishy. ...
  7. Drizzle With Flavored Oil. ...
  8. Or Flavored Cream.
Nov 9, 2016

Why won't my cheddar cheese melt in soup? ›

Why won't my cheese melt? There are many reasons, but the biggest is the moisture content. The moisture content of the cheese has a great effect on the melting process. Cheese that contains higher amounts of fat will melt better than one that doesn't.

How do you offset bitterness in beer? ›

Cut down the amount of time that the hops boil for. If the recipe calls for boiling your bittering hops for 30 minutes, cut it down to 15 - 20 minutes. The less time the hops are boiled for, the less the oils from that hops will be infused in the beer, therefore the less bitter it will be.

How do you make cheese not bitter? ›

BITTER CHEESE

Wrap your cheese (even if it's soft) in a cheesecloth and press at 10 pounds of pressure for 15 minutes. Then taste again. Cheese can also become too bitter with age. If you made ricotta three weeks ago and it tastes bitter, it's probably better just to discard it.

Why is my beer stew bitter? ›

Stouts, like Guinness, are known for their bitterness. If the stew is cooked too quickly or if it doesn't include ingredients to balance the bitterness, this flavor can be very pronounced. This recipe includes a couple of simple steps to tame that bitter flavor and ensure it doesn't overwhelm the stew.

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