This easy Beer Cheese Soup is a creamy, comforting dinner that’s perfect for a quick, cozy meal. Packed with savory kielbasa, cheddar, and a hint of beer, it’s rich and flavorful. You can whip it up with common pantry ingredients, making it a great go-to recipe for chilly nights or relaxed gatherings.
Ingredients Needed:
- 1 lb kielbasa, diced
- 4 cloves garlic, minced
- 1 yellow onion, finely diced
- 1/4 cup all-purpose flour
- 12 oz beer (light or amber beer works best)
- 4 cups chicken stock
- 2 cups heavy cream
- 3 cups shredded Cheddar cheese (plus more for garnish)
- Kosher salt and freshly ground black pepper, to taste
- Sour cream and sliced green onion, for garnish
How To Cook Beer Cheese Soup:
- Brown the Kielbasa: In a large, heavy-bottom pot over medium heat, cook the diced kielbasa for 6–7 minutes, stirring occasionally. Remove with a slotted spoon and set aside.
- Sauté Garlic and Onion: Add the minced garlic and diced onion to the pot with the remaining kielbasa grease. Sauté until the onion turns translucent, about 3–4 minutes.
- Make the Roux: Sprinkle the flour over the garlic and onion mixture, stirring constantly to form a roux. Let it cook for 1–2 minutes.
- Add Beer, Stock, and Cream: Slowly pour in the beer, whisking as you go to prevent lumps. Add the chicken stock and heavy cream, stirring well, and bring the soup to a boil.
- Melt in the Cheese: Gradually add the shredded Cheddar cheese, one handful at a time, allowing each addition to melt completely before adding more.
- Season and Serve: Taste the soup, and season with salt and pepper as needed. Serve hot, garnished with a dollop of sour cream, sliced green onions, extra Cheddar, and the reserved kielbasa.
Recipe Tips
- Choose the Right Beer: Use a light or amber beer for the best balance of flavor. Avoid dark beers, which can make the soup too bitter.
- Don’t Rush the Roux: Let the flour cook for 1–2 minutes with the garlic and onions. This step removes the raw flour taste and helps thicken the soup smoothly.
- Add Cheese Slowly: Add the shredded Cheddar one handful at a time, letting each batch fully melt before adding more. This prevents the cheese from clumping or making the soup gritty.
- Taste Before Adding Salt: The kielbasa and cheese add saltiness, so taste the soup before adding extra salt to avoid over-seasoning.
- Serve with Extra Toppings: Garnishes like sour cream, green onions, and extra Cheddar make a big difference. They add layers of flavor and texture, making each bowl extra delicious.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover Beer Cheese Soup cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
- Reheating: Warm leftover Beer Cheese Soup over low heat on the stovetop for 4 minutes, stirring occasionally until heated through. Avoid high heat, as it can cause the cheese to separate.
Nutrition Facts
Serving Size: 1 cup
- Calories: 450 kcal
- Total Fat: 36g
- Saturated Fat: 22g
- Cholesterol: 102mg
- Sodium: 925mg
- Potassium: 160mg
- Total Carbohydrate: 12g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 17g
More Pioneer Woman Recipe:
- Pioneer Woman Italian Chicken Noodle Soup
- Pioneer Woman Chicken Enchilada Soup
- Pioneer Woman Mexican Chicken Soup
- Pioneer Woman Chicken And Rice Soup
- Pioneer Woman Chicken Parmesan Soup
Pioneer Woman Beer Cheese Soup
Description
This easy Beer Cheese Soup is a creamy, comforting dinner that’s perfect for a quick, cozy meal. Packed with savory kielbasa, cheddar, and a hint of beer, it’s rich and flavorful. You can whip it up with common pantry ingredients, making it a great go-to recipe for chilly nights or relaxed gatherings.
Ingredients
Instructions
- Brown the Kielbasa: In a large, heavy-bottom pot over medium heat, cook the diced kielbasa for 6–7 minutes, stirring occasionally. Remove with a slotted spoon and set aside.
- Sauté Garlic and Onion: Add the minced garlic and diced onion to the pot with the remaining kielbasa grease. Sauté until the onion turns translucent, about 3–4 minutes.
- Make the Roux: Sprinkle the flour over the garlic and onion mixture, stirring constantly to form a roux. Let it cook for 1–2 minutes.
- Add Beer, Stock, and Cream: Slowly pour in the beer, whisking as you go to prevent lumps. Add the chicken stock and heavy cream, stirring well, and bring the soup to a boil.
- Melt in the Cheese: Gradually add the shredded Cheddar cheese, one handful at a time, allowing each addition to melt completely before adding more.
- Season and Serve: Taste the soup, and season with salt and pepper as needed. Serve hot, garnished with a dollop of sour cream, sliced green onions, extra Cheddar, and the reserved kielbasa.
Notes
- Choose the Right Beer: Use a light or amber beer for the best balance of flavor. Avoid dark beers, which can make the soup too bitter.
- Don’t Rush the Roux: Let the flour cook for 1–2 minutes with the garlic and onions. This step removes the raw flour taste and helps thicken the soup smoothly.
- Don’t Rush the Roux: Let the flour cook for 1–2 minutes with the garlic and onions. This step removes the raw flour taste and helps thicken the soup smoothly.
- Add Cheese Slowly: Add the shredded Cheddar one handful at a time, letting each batch fully melt before adding more. This prevents the cheese from clumping or making the soup gritty.
- Taste Before Adding Salt: The kielbasa and cheese add saltiness, so taste the soup before adding extra salt to avoid over-seasoning.
- Serve with Extra Toppings: Garnishes like sour cream, green onions, and extra Cheddar make a big difference. They add layers of flavor and texture, making each bowl extra delicious.
Pioneer Woman Beer Cheese Soup