Cheddar Beer Soup

Servings: 4-6

Choose an aged sharp Cheddar for great flavor. A pale ale or wheat beer for lighter beer flavor or darker beers for more intense beer taste. Non-alcoholic beer is also an option.


  • ¼ cup (½ stick) plus 1 tablespoon butter
  • 1 (8-ounce, ½-inch thick) piece smoky ham, cut in ¼-inch dice
  • ½ cup very finely chopped yellow sweet onion
  • 2 gloves garlic, minced 
  • 1 celery rib, very finely chopped
  • ¼ cup all-purpose flour
  • 2½ cups chicken broth  
  • 1 (12-ounce) bottle beer
  • 1 cup heavy cream
  • 2 tablespoons mustard
  • Worcestershire sauce
  • 1½ generous cups coarsely grated Cheddar
  • Salt & pepper
  • Paprika



  1. Melt the tablespoon butter in a medium saucepan with Teflon™ nonstick coating.
  2. Add ham; brown over medium heat; remove from pan; set aside.
  3. Add onion and garlic; lightly brown.
  4. Add celery and cook 2 minutes.
  5. Melt the ¼ cup butter in the veggies.
  6. Add the flour, stirring well; cook another 3-4 minutes.
  7. Slowly stir in broth and half the beer, cooking about 10 minutes to reduce by half. (Mixture will start to thicken.)
  8. Add the cream, remaining beer, mustard, a splash of Worcestershire and cook stirring often.
  9. Stir in cheese.
  10. Simmer to melt cheese and warm through (if too thick add a dash of broth).
  11. Season with salt and pepper to taste.
  12. Divide soup among 4 bowls.
  13. Add ham on top and sprinkle overall with paprika.