Loaded Rich and Creamy Cheesy Cheddar Beer Soup

Kelly Williams


This soup came about when I needed to clear room in the fridge and freezer for the holiday cookie and candy madness that started! It was use it or pitch it day! Glad I wrote everything down as I made it, because it turned out so wonderful that it's a keeper for LIFE! Though the veggies I use may vary in the future to what I have on hand, this specific combo was to DIE for! Absolutely phenominal! A rich, thick, cheesy soup that doesn't taste like beer. Just spicy heavenly goodness!! Enjoy!! :)
Photo by me.


★★★★★ 1 vote

about 6-8
20 Min
30 Min


  • 8 slice
    crisp cooked bacon, divided
  • 1 pkg
    johnsonville hot italian sausage links
  • 1 large
    red potato, diced bite-sized
  • 1
    rib celery, sliced thinly
  • 1 medium
    onion, chopped
  • 4 Tbsp
    (1/2 stick) real butter
  • 2 tsp
    minced garlic
  • 2 cups
    (packed) fresh shredded green cabbage and baby carrots
  • 7
    rings jarred jalapeno slices, chopped
  • 1/3 c
  • 12 oz
    (1 1/2 cups) beer (light for mild flavor dark for robust)
  • 1 1/2 c
  • 2 tsp.
    superior touch better than bouillon chicken base
  • 1 1/2 c
    heavy cream or evaporated milk
  • 1 tsp
    spicy brown mustard
  • 1
    (8 oz.) block extra sharp cheddar, grated
  • 8 oz
    velveeta cheese, cut up
  • ·
    *fresh cracked black pepper to taste
  • ·
    **extra jalapenos and shredded cheese for garnish along with the extra bacon to garnish as desired

How to Make Loaded Rich and Creamy Cheesy Cheddar Beer Soup


  1. Cook bacon til crisp, set aside on papertowels. (I pepper my bacon and bake it in the oven at 375 for about 18-20 minutes til crisp on a foil-lined sided (not flat) cookie sheet.) In microwave safe dish or pitcher, heat water and bouillon til bouillon is dissolved. Set aside. In large deep frying pan, place sausage that has been cut in half lengthwise, casing removed, then cut into bite-sized pieces. (All 5 of them.) Don't worry, it won't be too much. Add celery, onions and red potatoes. (Dice potatoes leaving the skins on.) Saute about 10 minutes, stirring ocaisionally. Add cooked bacon pieces (about 5 strips), jalapenos, garlic, cabbage and carrots, and 1/2 a stick butter. Saute 5 minutes. Add the flour and stir to coat. Cook, stirring gently , for 2 minutes to cook the "floury" taste out. Slowly stir in beer to mix. Stir in bouillon and cream slowly til mixed. Stir in mustard and pepper to taste. Bring to a simmer and simmer for 5 minutes til thickened stirring ocaisionally. Stir in cheeses til melted and creamy.
  2. *Garnish with extra bacon, shredded cheddar cheese and jalapenos if desired.

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About Loaded Rich and Creamy Cheesy Cheddar Beer Soup

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