Description
A rich and creamy pub-style soup made with sharp cheddar, light beer, sautéed vegetables, and a touch of spice from jalapeño. This cozy comfort bowl comes together in just 35 minutes and is perfect for chilly nights, game-day gatherings, or whenever you’re craving hearty, cheesy goodness.
Ingredients
Soup Base:
¼ cup (57 g) butter
1 small onion, diced (about ½ cup / 80 g)
1 medium jalapeño pepper, seeded & diced (about ¼ cup / 30 g)
1–2 medium carrots, finely grated (about ½ cup / 60 g)
¼ cup (15 g) diced chives
1 tsp (5 g) minced garlic
1 tsp (5 ml) Worcestershire sauce
1 tsp (6 g) salt
½ tsp (2.5 g) pepper
¼ tsp (0.5 g) dry mustard powder
2 cups (480 ml) chicken stock
12 oz (355 ml) light beer or lager
Cheese Sauce:
¼ cup (57 g) butter
¼ cup (30 g) all-purpose flour
1 ½ cups (360 ml) half and half
5 cups (500 g) sharp cheddar cheese, shredded
Optional Garnishes:
Cooked & crumbled bacon
Popcorn or croutons
Instructions
In a large pot over medium heat, melt butter for the soup base.
Add onion, jalapeño, carrots, chives, garlic, Worcestershire sauce, salt, pepper, and mustard powder. Cook 8–10 minutes until vegetables soften.
Stir in chicken stock and beer. Lower heat to a simmer while preparing cheese sauce.
In a separate saucepan, melt butter for cheese sauce over medium heat. Add flour and whisk for 1–2 minutes until lightly golden.
Slowly pour in half and half, whisking until thickened.
Remove from heat; stir in shredded cheddar until smooth. Blend with an immersion blender for an ultra-creamy texture, if desired.
(Optional) Blend soup base for a smoother finish.
Combine cheese sauce with soup base, whisking until fully incorporated. Simmer on low for 10 minutes.
Serve hot, topped with your choice of garnishes.
Notes
Shred your own cheese for a smoother soup; pre-shredded can make it grainy.
Choose beer based on flavor preference—light lager for mildness, amber or pale ale for bolder taste.
Avoid boiling after adding cheese to prevent separation.
Omit jalapeño or remove seeds for less heat.
Swap half the chicken stock for more half and half for extra richness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American