Beer Cheese Soup II

Beer Cheese Soup II

170 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Debbie Rowe
Recipe by  Debbie Rowe

“This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits.”

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Adjust Servings

Original recipe yields 6 servings



  1. Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
  2. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
  3. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

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Reviews (170)

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It seems a lot of people have had problems with the thickness of this soup. In case you did not know, thickening agents do not come to their full thickening potential until they come to a boil. Therefore, you can add all the cornstarch and water (known as a slurry) you want (or roux for that matter), but it will not obtain its full thickening power until it boils with the liquid it is supposed to thicken. I would not recommend boiling the half and half, so I would do the first part, adding the slurry to the chicken stock, boil that for a few minutes, adjust thickness if needed with more slurry (cornstarch and water, it works best if the cornstarch is whisked into cold water), lower the heat, add the half and half and the cheese, stir until the cheese melts, and then serve. I have not made this soup, but reading through the reviews, it seems a lot of people have trouble with the thickness so I am just offering a suggestion and/or advice.



I had read many of the past reveiws about the recipe being a little runny so I mad a few changes and it turned out awesome! What I did was started with only about half the beer(you can add more later) and mixed the cornstarch with the chicken stock and left out the water. When I added the cornstartch and chicken stock mixture, the soup got thick right away and I also doubled the cheese and wocsteshire. YUMMY!!!



I am afraid to say that if I were to have followed the original recipe I would have been utterly dissapionted. After having discovered the soup was horribly thin, I added copious amounts of corn starch in a hasty attempt to thicken it. I had already added an additional cup of cheese, and with the extra corn starch the recipe was a splendid success. Best when served with garlic bread. This recipe is also quite easy to prepare and is ready to serve in minimal time, but beware: not enough corn starch will leave you unbearably dissatisfied.

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Amount Per Serving (6 total)

  • Calories
  • 345 cal
  • 17%
  • Fat
  • 26.3 g
  • 40%
  • Carbs
  • 10.2 g
  • 3%
  • Protein
  • 14.2 g
  • 28%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 352 mg
  • 14%

Based on a 2,000 calorie diet



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Beer Cheese Soup I


next recipe:

Beer Cheese Soup III