Baby Doe's Cheese Soup with Beer

Baby Doe's Cheese Soup with Beer

28 Reviews 2 Pics
  • Cook

    35 m
  • Ready In

    35 m
Jamee Trotter
Recipe by  Jamee Trotter

“Baby Doe's Cheese Soup came from a famous steak place in Dallas, Texas.”

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Adjust Servings

Original recipe yields 3 quarts


  1. In a large pot over medium heat, combine the milk, bouillon, Worcestershire sauce, hot pepper sauce and salt. Bring close to a boil.
  2. In a small bowl, dissolve the cornstarch in the water and add to the soup, stirring well. Add the beer and the cheese sauce, reduce heat to low and mix well. Allow to heat through before serving.

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Reviews (28)

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I used to work at Baby Doe's and have searched for years to find a soup like theirs. This is wonderful and brings back some great memories. I like it best with a lighter beer. My husband bought a dark ale one time and it was a bit overpowering, but still a great soup. Thanks for sharing!



Baby Doe's Matchless Mine in Dallas has long been a family tradition and the "Beer Cheese Soup" has been a lifelong favorite of mine (I would always ask for an extra cup). This recipie is very authentic. I, too have reduced the amount of W'sauce as the first batch was a little "fishy". Wife loved it, kids liked it as well. I have found a new "Soup and Sandwich Lunch" staple at the Hawke house. Just a note: they originally used Coors beer (in the 70's anyway) not dark beer. I made it with both and the results, while completely different, are both delicious! Thanks for bringing back wonderful childhood memories!!!

H. Flowerdew, Phx AZ

H. Flowerdew, Phx AZ

Made some slight modifications to the original recipe per other reviewers suggestions - less Worcestershire sauce, more cornstarch. My grocery store doesn't carry Cheese-Whiz so I used a 16 oz bar of Velveeta instead. Coors was my beer of choice. The soup was easy and fast to put together and absolutely delicious. Two friends have already asked for the recipe. Will definitely make again.

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Amount Per Serving (12 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 10.3 g
  • 21%
  • Cholesterol
  • 41 mg
  • 14%
  • Sodium
  • 1284 mg
  • 51%

Based on a 2,000 calorie diet



previous recipe:

Cream of Broccoli Cheese Soup I


next recipe:

Beer Cheese Soup II