When it is 90 degrees and sunny you may not be thinking about soup especially a creamy, warm beer cheese soup, but as soon as the fall days hit you will be glad you have this recipe saved.


Beer Cheese Soup

4 cups chicken broth

1 can sliced carrots or if you want to do the work, 1.5 cups of carrots

1 can diced potatoes or again if you want to do the work, 1.5 cups of peeled and boiled potatoes

1 cup chopped celery

1 cup diced onion

2 teaspoons of garlic

2 -12 oz cans of beer- I used Coors Light!


1 can cream of chicken soup


¼ cup butter

1/3 cup flour

4 cups of milk

1 inch slice of Velveeta cheese

3 cups of shredded Colby jack cheddar cheese mix


2 tablespoons of Worcestershire sauce

1 tablespoon of Dijon mustard

2 teaspoons of hot sauce

1 teaspoon of cayenne pepper ground

1 teaspoon dry ground mustard

½ teaspoon pepper

½ teaspoon of salt


In a large soup pot add chicken broth, sliced carrots, diced potatoes, celery, onion, garlic and both cans of beer. Simmer until vegetables are soft.  Add the cream of chicken soup to this mix.


Mix the seasonings in a small bowl, Worcestershire sauce, Dijon mustard, hot sauce, cayenne pepper, ground mustard, pepper and salt and stir to combine. Add these seasonings to the chicken broth veggie mixture.


Meanwhile in a large saucepan make a roux by melting butter, whisk in the flour, add the milk and simmer until thick, being careful not to scorch whisking regularly.

Once the roux is thick and hot add Velveeta allowing it to melt and mix, then add the 3 cups of cheese.


Slowly add the roux, milk, and cheese mixture to the large stockpot with seasonings and veggies and cook on low for 10 minutes to fully mix the ingredients.  After 10 minutes, the soup is ready to serve.


Serve it with bread or popcorn.

Makes about 8 adult servings