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Beer Cheese Soup Recipe: Vermont Three Cheese and a Six Pack Soup


Beer Cheese Soup

Three different Vermont cheddars give my dad's Beer Cheese Soup abundant flavor. Experiment with your own cheese and beer choices.

© 2012 Kim Knox Beckius
When you're the dad of the New England Guide, and you have a knack for inventing soup recipes, you have to expect that when you ask, "What can I do to help?" you might be asked to create a soup featuring New England beer and cheese. Not only did my dad, George Snyder, concoct this creative recipe, he brought his hearty soup--featuring three types of Cabot cheddar cheese and Sam Adams Boston Lager--for dinner one night. Thanks, Dad!

Try this Beer Cheese Soup recipe when you're craving comfort food and have a crowd to feed. Dad has some variations to suggest, too, if you want to make a New York-style Beer Cheese Soup, Cheeseburger Soup with Beer or a vegetarian version.


  • 8 oz. Cabot sharp cheddar cheese
  • 8 oz. Cabot garlic dill cheddar cheese
  • 8 oz. Cabot tomato basil cheddar cheese
  • 1 six-pack of Samuel Adams Boston Lager (or your favorite New England regional beer)
  • 1/4 pound unsalted butter
  • 1 medium onion
  • 2 tsp chopped garlic
  • 1 29-oz. can cooked potatoes
  • 1/4 cup cornstarch
  • 1 pint chicken broth (substitute vegetable stock for vegetarian option)
  • 1 pint half and half
  • 1/4 cup Worcestershire sauce
  • 1/2 tsp black pepper
  • Fresh parsley for garnish
  • Seasoned croutons


Cube or shred cheeses.

Chill 5 beers, leave one warm.

Chop onion. Melt butter, and saute onion and garlic. Add potatoes, and heat through.

Combine sauteed mix with cornstarch, pepper, Worcestershire, broth and half and half in a blender or food processor. Blend thoroughly. Microwave 5-7 minutes on medium-high (8) to start the cooking/heating/thickening phase without danger of sticking or scorching.

Transfer to a pot on the stove. Add cheese cubes, and stir constantly while they melt to prevent the aforementioned sticking and scorching.

At this point, you may open the bottle of warm beer and add gradually as needed to prevent soup from excessive thickening. It will also be time to open one or more of the chilled beers as a way to lure help/company into the kitchen to stir the pot. Forgive my earlier lack of candor regarding the chilled beers. My experience supports the notion that premature introduction of beer diminishes the enthusiasm and efficiency of kitchen volunteers and frequently "spoils the soup."

Garnish with a parsley sprig and croutons, and serve with salad and more beer.


Option 1: For a New York-style Beer Cheese Soup, substitute Palatine cheeses and Ommegang beer for authenticity.

Option 2: Combine leftover soup with a half pound of browned and crumbled ground beef to make it "Cheeseburger Soup with Beer." Ketchup optional. Bacon bits make a nice garnish.

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