Real Recipes From Real Home Cooks ®

german beer and cheese soup

(4 ratings)
Blue Ribbon Recipe by
Carolyn Haas
Whitewater, WI

Since medieval times, beer soup has been a staple German food. Easy to find in many Wisconsin restaurants, it's easy to make at home as well! If you need an extra beer to sample while cooking, go for it! (If you use a dark beer, the soup won't look as pretty, but it still tastes good!)

Blue Ribbon Recipe

This soup may not be for everyone, but we really enjoyed it. The beer and German mustard give the chowder a tangy flavor. It's thick and hearty so it can be a main course. Or, you can serve alongside a sandwich. We loved the addition of pasta and all the veggies. Cheesy and full-flavored, it's great warm-you-up meal.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 -8
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For german beer and cheese soup

  • 1-2 Tbsp
    olive oil
  • 1 md
    onion, diced
  • 2 md
  • 2 stalk
    celery, chopped
  • 1 md
    jalapeno pepper, minced (optional)
  • 2 clove
    garlic, minced
  • 1/4 c
    all-purpose flour
  • 2 c
    chicken broth or 2 c. water with 2 tsp. chicken bouillon
  • 12 oz
    beer (light, dark, your favorite as long as it isn't shandy!)
  • 1 pinch
  • 1 c
    elbow macaroni
  • 1 c
    half and half (or milk)
  • 1 tsp
    German style mustard (Dusseldorf works)
  • 2 tsp
    Worcestershire sauce
  • 3-4 Tbsp
    real bacon bits
  • 3 c
    cheddar cheese, shredded
  • salt and pepper, to taste
  • sprinkle of cayenne or paprika to serve

How To Make german beer and cheese soup

  • Onion, celery, carrot, and jalapeno cooking in a Dutch oven.
    Heat oil in Dutch oven. Add the onion, carrot, celery, and jalapeno. Cook until tender, about 7 minutes.
  • Adding garlic to the Dutch oven.
    Add the garlic and cook until fragrant, about a minute.
  • Adding the flour to the mixture.
    Mix in the flour and let it cook for 2-3 minutes.
  • Adding macaroni to the soup.
    Add the broth, beer, nutmeg, bacon and macaroni and let cook until the macaroni is al-dente, about 7-8 minutes.
  • Adding the Worcestershire sauce to the soup.
    Add the half and half, mustard, Worcestershire sauce, and cheese.
  • Cooking until the cheese melts.
    Cook until the cheese has melted, not boiling.
  • Adding salt and pepper to the soup.
    Season with salt and pepper, to taste.
  • Sprinkling soup with paprika before serving.
    Sprinkle a dusting of cayenne or paprika on each bowl to serve (depending on your heat tolerance).