Irish Beer Cheese Soup Recipe (2024)

By: Author Kelly

Posted on - Last updated:

Categories Recipes, , St. Patrick's Day

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Irish Beer Cheese Soup ~ Irish beer and Irish sharp cheddar cheese come together in this delicious creamy cold-weather soup and St. Patrick's Day favorite!

Irish Beer Cheese Soup Recipe (1)

Irish Beer Cheese Soup ~ if you've never had, you're in for a treat. I recently had some cheddar beer soup from my grocery and man, was it good. With St. Pat's Day coming up and all things Irish in the air, I decided to tweak that midwestern version by using some Irish beer and Irish cheese.

Irish Beer Cheese Soup Recipe (2)

This is a fairly simple and straightforward soup to make at home. The hardest part for me was grating all the cheese by hand, not my thing. I usually ask Meathead to do it but he wasn't home, darn.

Irish Beer Cheese Soup Recipe (3)

The soup starts with sautéing some onion, celery and garlic, some seasoning, and then butter and flour. Basically, it's a very flavorful roux. The onions, celery and garlic need to be very finely diced, so I recommend using the food processor. It does the job, it'll look a little mushy, but that's what you want so the soup is smooth, no bits of onion and celery floating around in it. I do this all the time for Italian gravy, my friend taught me so years ago.

Irish Beer Cheese Soup Recipe (4)

Once the roux is done, time to add the chicken stock, beer and milk ~ then all that glorious cheese. Stir, keep stirring, and in about 20 minutes you'll have beer cheese soup. Finish it off with some Dijon mustard and Worcestershire, and then be prepared to ooh and aah over that first spoonful.

Irish Beer Cheese Soup Recipe (5)

Irish Beer Cheese Soup, a perfect winter soup and St. Patrick's Day treat. You can serve it in a bread bowl if you wish, topped with scallions, snipped chives, toasted sourdough croutons or even bacon. This is such a beautifully simple soup, rich and full of flavor ~ comfort in a (bread) bowl. Enjoy, Kelly

Irish Beer Cheese Soup Recipe (6)

Looking for more St. Patrick's Day inspiration? How about some Irish Soda Bread, Corned Beef and Cabbage and Chocolate Mint Cake? You can't go wrong with that lineup!

If you’ve tried this Irish Beer Cheese Soup, please rate it below in the comments and let me know how it went ~ I love hearing from you! HUNGRY FOR MORE? Subscribe to myNewsletterand come hang out with meon PINTEREST, INSTAGRAMandFACEBOOKfor all the latest updates.

Irish Beer Cheese Soup Recipe (7)

Irish beer and Irish cheese are the basis of this delicious cold-weather soup and St. Patrick's Day favorite.

4.50 from 2 votes

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Course: Soup

Cuisine: Irish

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 servings

Calories: 472kcal

Author: Kelly


  • 2 tablespoon butter (or bacon drippings)
  • 1 large yellow onion, finely diced/grated (1½ cups) See Recipe Notes
  • 2 ribs celery, finely diced/grated (include a few leaves) See Recipe Notes
  • 1 bay leaf
  • 3 cloves garlic, minced or microplaned
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • ¼ teaspoon cayenne pepper
  • cup butter (about 5 T) ~ I use Kerrygold salted butter
  • cup flour
  • 32 oz chicken stock, preferably homemade (4 cups)
  • 1 12-oz bottle Irish lager-style beer, like Harp
  • 4 cups whole milk
  • 1 lb Irish cheese, like Dubliner, coarsely shredded (6 cups)
  • 2 tablespoon Dijon mustard
  • 1 tablespoon Worchestershire sauce
  • For Garnish: sliced scallions, snipped chives, toasted fresh croutons or bacon crumbles
  • Optional: mini sourdough bread bowls for serving


  • In large enameled cast iron stock pot, heat 2 tablespoons butter (or bacon grease) over medium heat. Add onion, celery and bay leaf and sauté about 5 minutes. Add the garlic, salt, black pepper and cayenne and cook 1-2 more minutes. Add the butter and stir until melted. Sprinkle the flour over the mixture and stir and cook 1 more minute.

  • With a wooden spoon or flat whisk, slowly stir in the stock, then the beer, then the milk to combine. Lastly, add the cheese slowly, stirring to combine. Increase the heat to medium-high, continue stirring to almost a boil. Reduce heat back down to medium, cook and stir frequently until cheese is mixed in well and melted, about 20 minutes. Remove bay leaf and stir in mustard and Worcestershire; taste for salt. Serve garnished with scallions, chives, croutons and/or crumbled bacon, in a bread bowl, if desired.

Recipe Notes

  • Irish Dubliner cheese is sweet, nutty, grainy and sharp. Any sharp white cheddar will work.
  • Using a food processor will get the onion and celery finely chopped, almost mushy, which is what you want for this soup. Roughly chop the onion and celery first, in order to get an even dice in the processor.
  • You can use bacon drippings to cook the onions/celery mixture instead of butter (then you'll have bacon crumbles for topping!)


Calories: 472kcal Carbohydrates: 18g Protein: 21g Fat: 35g Saturated Fat: 20g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 1g Cholesterol: 103mg Sodium: 886mg Potassium: 437mg Fiber: 1g Sugar: 9g Vitamin A: 1170IU Vitamin C: 3mg Calcium: 574mg Iron: 1mg

Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

Recipe adapted from Simply Schnucks

Irish Beer Cheese Soup Recipe (2024)


Why did my beer cheese soup curdle? ›

Why did my beer cheese soup curdle? This happens when the proteins separate and bind together. Your soup is no longer smooth and creamy; it's grainy and unpleasant. If your soup has reached this state, take your soup off the heat and stir in 1 cup of shredded Velveeta cheese.

What beer is best for beer cheese? ›

In general, when making beer cheese, choose a brew with a light body and subtle flavor profile. Beers in the pilsner, blonde ale, and lager families would all be good options. For pilsners, stick to American styles as they are less hoppy, milder, and far less bitter than their European counterparts.

What does beer cheese soup taste like? ›

“This beer cheese soup is creamy and rich, with a nice balance of flavors,” says recipe tester and test kitchen expert Julia Levy. “The beer adds a nice 'earthiness,' which complements the mustard and cheddar cheese well.”

Why do you avoid simmering your soup after adding the cheese? ›

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. Keep the heat very low, and make sure the cheese is one of the last things added to the soup.

How to keep beer cheese from clumping? ›

A good beer-cheese dip takes little time but some attention and a few tricks. Coating the cheese with cornstarch keeps the fat from separating, the proteins from clumping and the water in both cheese and beer from thinning the sauce.

Is it OK if milk curdles in soup? ›

With sauces and soups that contain milk, boiling or simmering can cause the milk to curdle. While curdled milk is safe to eat, it is not particularly appetizing.

Can beer cheese go bad? ›

Is it safe to eat? Our ice packs keep the temperature cold for 3 days. If the beer cheese arrives within the 3-day window, it is perfectly safe to eat.

What state is known for beer cheese? ›

Beer cheese is a cheese spread most commonly found in Kentucky. Similarly named cheese products can be found in other regions of the United States, but beer cheese spread itself is not widely distributed.

Does the alcohol cook out of beer cheese? ›

Roughly speaking: Beer cheese sauce, bourbon caramel and other sauces brought to a boil and then removed from the heat typically retain about 85 percent of the alcohol. Diane, cherries jubilee and other recipes that flame the alcohol may still have 75 percent of the alcohol.

What cheese is best for soup? ›

What is the best cheese to melt in soup? I like to use mild or sharp cheddar, but you can use monterey jack, pepper jack, or a mix of several. If you really want to make it luscious, you could even stir in some goat cheese or gruyere.

What is a good substitute for beer in soup? ›

Easy Substitutions

Use beef broth, chicken broth, mushroom stock, apple juice, apple cider, root beer, or co*ke instead of dark beer. With all of these ingredients, you want to be sure to replace the beer measure for measure to keep the liquid volume the same in your recipe.

Is pub cheese the same as beer cheese? ›

Pub cheese is a type of soft cheese spread or dip prepared using cheese as a primary ingredient and usually with some type of beer or ale added. While beer cheese is made with beer, pub cheese can be made without alcohol. Pub cheese is a traditional bar snack in the United States.

What not to put in soup? ›

The Worst Things to Put in Your Soup
  1. By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
  2. Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
  3. Juice. ...
  4. Turkey Bacon. ...
  5. Cheese. ...
  6. Croutons.

Do you simmer with lid on or off? ›

You can simmer with the cookware lid on or off, simply follow your recipe instructions. Keep in mind that when using a cover, you'll want to set your stovetop to a low setting as it can reach a simmer faster than without a cap. When you're not using a lid, adjust your stovetop setting to medium.

Should you cook soup with lid on or off? ›

To thicken a soup, stew, or sauce, leaving the lid uncovered is ideal. "It must be off, or semi-covered, if you are slowing down the reduction process," says Stephen Chavez, chef-instructor at the Institute of Culinary Education.

How do you fix curdled cheese soup? ›

To fix an already curdled soup

Add an ice cube and lower the heat, whisking constantly; the shock can help bring it back together. Add a few additional tablespoons of cream warmed ahead of time to the soup mixture, whisking constantly. If the above do not work, whir the soup in a blender until smooth.

How do you keep cheese soup from curdling? ›

Yes, adding a small amount of flour or cornstarch to the soup before adding the cheese can help stabilize the mixture and prevent curdling. Mix the flour or cornstarch with a bit of cold water before adding it to the soup.

Why is my beer cheese clumpy? ›

Why is my beer cheese lumpy or grainy? It's important not to overheat your cheese dip. High heat makes the proteins and fat in the cheese separate, causing the sauce to “break” and turn into a lumpy mess. If this happens, it can be difficult (or impossible) to repair.

How do you fix curdled cheese sauce? ›

Add more liquid

The first thing to try is adding more liquid. How much liquid to add depends on how much of the sauce is broken. If it is half-broken, add half as much again as the amount of oil that was used to break it in the first place. If it is completely broken, add equal volumes of oil and liquid.


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