Cheddar Cheese Beer Soup


  • 6 Tbs unsalted butter
  • 1 each large carrot-peeled and small dice
  • 1 each stalk celery-small dice
  • ½ each yellow onion-peeled and small dice
  • 2 each medium yukon gold potatoes-small dice
  • 4 each cloves garlic-peeled and minced
  • 2/3 C all purpose flour
  • ½ tsp ground cayenne pepper
  • 4 C chicken stock/broth
  • 1 C heavy whipping cream
  • 1 lb shredded sharp cheddar cheese
  • 1 C Pinedrops IPA
  • 1 pinch salt and black pepper


Heat butter over medium high heat

Add carrots, celery, onion, and potatoes- lightly season with salt and pepper, sweat until onions are translucent

Add garlic, cayenne and flour; incorporate thoroughly

Add stock and bring to a boil stirring occasionally

Drop heat to simmer until vegetables are soft

Warm cream at a low temperature

Add cream, cheese, and beer; mix well and season with salt and black pepper

Great with a crusty bread and a Pinedrops IPA

Serves 6