Beer Cheese Soup III

Beer Cheese Soup III

137 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Recipe by  NFGRUPE

“A simple but satisfying soup. No exotic ingredients, just plain good.”

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Adjust Servings

Original recipe yields 6 servings



  1. In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
  2. Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.

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Reviews (137)

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For those who attended Ohio University and know what "real" beer cheese soup from the Pub is like... I tell you this recipe is pretty close to the famous Wednesday special. It was quick and easy to make. Somebody tell Mike, the secret recipe is out.



I highly recommend forgoing the velveeta yuk :) I used 1 can of cream of chicken & one can of cream of broccoli. Instead of fake cheese, I used 8oz of cabot sharp cheddar & 8oz cabot montery jack. I used dogfish head 90 minute IPA so there was a little bite, but it was mellowed out by the montery jack, I also used fresh cauliflower - delicious!!!



This was great! I used low fat cream of chicken soup, low fat processed cheese, and light beer. My boyfriend never had a clue. It was still rich and creamy, but with less fat. I also left out the boullions to cut down on the salt and added garlic and basil to spice it up. Wonderful!

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Amount Per Serving (6 total)

  • Calories
  • 371 cal
  • 19%
  • Fat
  • 14.2 g
  • 22%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 20.5 g
  • 41%
  • Cholesterol
  • 40 mg
  • 13%
  • Sodium
  • 2698 mg
  • 108%

Based on a 2,000 calorie diet



previous recipe:

Beer Cheese Soup I


next recipe:

Beer Cheese Soup II