Beer-Cheddar Soup

I made a few changes, but it turned out well. I used a good light colored ale, I also made a roux as the base of the soup, upped the cheese to 2 cups, plus about 1/4 cup of Parmesan to add a little extra saltiness. I guess that probably adds extra calories, but it tastes good! Oh, and I put some white pepper in there. I would recommend adding some bacon or ham cubes as well.

Really enjoyed this recipe, especially with a couple of amendments: fry up 4-5 strips of bacon, then sautée onions and garlic. Substitute half the onion amount with shallots, and consider using a seasonal wheat ale, like Alaskan Winter brew. Also a dollop of sour cream adds an extra punch to the flavor. Happy eating!

This soup is great. We have it once a month. Yes it's a little plain but you can spice it up if it's not to your liking.

I really enjoyed this recipe. I made the soup exactly as instructed, just omitted the croutons and chives. I used Yuengling beer, which I think gave it wonderful flavor.

This soup did not have flavor and after putting so much time in to it I was disappointed. I added more cheese than the recipe called for but it did not make a difference. I would not recommend this recipe nor would I make it again.

This is one of my favorite soups! I was surprised reading the bad reviews. I did read one that used Bass Ale and that would be an issue. I have been using light German beer - like St. Paulie Girl. So, something light, but decent quality. If you're making it with Bud Light - it's not going to taste good! Also, use the extra-sharp cheddar. That makes all the difference as well!!