Irish Beer Cheese Soup Recipe

Irish Beer Cheese Soup
Submitted By: Taz


4 Cups Chicken Broth - can substitute vegetable broth if desired
2 Bottles (12oz) Harp Irish Lager®
1 lb Cream Cheese - cubed
8 oz Kerrygold™ Aged Cheddar Cheese - grated
8 oz Kerrygold™ Skellig Sweet Cheddar Cheese - grated
1 Large Onion - chopped
2 cloves Fresh Garlic - minced
2 Tbs Dijon Mustard
2 Tbs Unsalted Butter
2 Tbs Cornstarch - can substitute arrowroot powder or potato starch
Kosher Salt to taste
Ground White Pepper to taste
Additional Grated Cheese
Bacon bits
Chopped Chives

  1. Place ¼ cup of the chicken broth in a small bowl and whisk in the cornstarch until a smooth slurry is formed - Set aside
  2. Melt butter in a large pot over medium heat - Once butter is melted, add onion and garlic and sauté until softened (apx 3-5 minutes) - Using a slotted spoon, transfer the softened onion/garlic to the work bowl of a food processor or blender - Add 1 cup of chicken broth and purée until smooth
  3. Return the puréed onion mixture to the pot and add the remaining chicken broth along with the 2 bottles of beer - Bring to a boil - Remove from heat
  4. Whisk one handful of the grated cheese at a time into the soup until completely melted and smooth until all of the grated cheese has been incorporated - Repeat with small amounts of the cream cheese until all has been incorporated
  5. Add the cornstarch slurry (from Step 1) and the Dijon mustard to the pot and thoroughly combine - Return to heat
  6. Bring to a simmer and allow to simmer (uncovered) for 10 minutes or until smooth and slightly thickened
  7. Adjust seasoning with kosher salt and white pepper - Adjust thickness (if too thin, allow to cook uncovered for a while longer - if too thick, thin with a little chicken broth or whole milk)
  8. Serve hot, garnished as desired with a good 'hunk' of crusty bread, Irish soda bread, OR in a bread bowl (pretzel bread is best IMHO)
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