Three Cheese Beer Soup

10 Servings
Back to recipe


  • 1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
  • 1 1/4 cups shredded medium white Cheddar cheese (5 ounces)
  • 1/4 cup butter
  • 1/2 cup finely chopped onion (1 medium)
  • 1/2 cup finely chopped carrot (1 medium)
  • 1/4 cup thinly sliced green onions
  • 2 cloves garlic, minced
  • 3/4 cup all-purpose flour
  • 1 teaspoon dry mustard
  • 5 cups chicken broth
  • 1 12-ounce bottle beer (1-1/2 cups)
  • 1 cup whipping cream
  • 2 cups frozen diced hash brown potatoes
  • 1 1/2 cups small fresh broccoli florets
  • 10 slices thick cut bacon, crisp-cooked, drained, and chopped
  • 1/3 cup grated Parmesan or Romano cheese
  • 1/2 teaspoon bottled hot pepper sauce or to taste
  • 1/2 teaspoon Worcestershire sauce


  1. Allow cheddar cheeses to stand at room temperature for 30 minutes. Heat butter in a 4-quart Dutch oven over medium heat until melted. Add chopped onion, carrot, green onions and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
  2. Stir in flour and dry mustard (mixture will be thick). Gradually stir in broth. Cook and stir until bubbly.
  3. Add beer and cream; stir in hash brown potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered for 5 to 7 minutes, stirring occasionally.
  4. Gradually stir in Cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce and Worcestershire sauce.
  5. Serve topped with canned French fried onion rings or additional shredded Cheddar cheese if desired.
  6. For tailgating: Pour soup into a 3 1/2- or 4-quart slow cooker with a car adapter. Tightly cover slow cooker and put in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep soup warm on warm-heat setting (soup will keep warm, covered, on warm-heat setting for up to 3 hours). Stir before serving.