Sharp cheddar and ale soup: A twist on beer cheese soup. Click through for recipe!

There’s nothing like a hearty bowl of soup to warm you up on a cold night.

And perhaps there’s no better soup for the job than beer cheese soup – or my take on it, sharp cheddar and ale soup.

Beer cheese soup is popular in the Midwest, and has origins in Wisconsin.

It’s as delightful as it sounds. It’s thick and cheesy (sharp cheddar adds a great bite). The beer adds an interesting depth to the soup. And it’s topped with popcorn. How fun is that?

If you need more convincing, remember this: Everything’s better with beer and cheese – soup included.

Sharp cheddar and ale soup: If you like beer cheese soup, give this flavorful soup a try!

Money-Saving Tips

  • Freeze any extra cheese if you don’t plan on using it right away
  • Consider buying a block of cheese instead of pre-shredded, to save money and avoid extra additives.
  • Use chicken bouillon cubes (or powdered chicken broth) instead of purchasing cans or a box of chicken broth
  • Not a beer drinker? Just buy one bottle of beer, not a six-pack.

Serving Tips

  • Popcorn! The best part of this soup, in my opionion, is the popcorn. Don’t skip it!
  • Chopped green onions add a nice freshness to an otherwise heavy soup.
  • The perfect side? Pretzels! Make your own or buy from the bakery or frozen section. 

How to make sharp cheddar and ale soup: Click through for recipe! A twist on beer cheese soup.

What Kind Of Beer To Use

I used Fat Tire Amber Ale, but you can look for any similar ale, lager or light beer.

Avoid anything too hoppy, and avoid darker beers to maintain a lighter soup.

Cooking With Beer

Beer adds unique flavor to all sorts of dishes. Here are a few I’ve made and would highly recommend:

Beer pancake recipe with macerated strawberries and blueberries

Sharp cheddar and ale soup: If you like beer cheese soup, give this flavorful soup a try!

Sharp Cheddar And Ale Soup

Yield: 6 servings


  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 carrot, peeled and finely chopped
  • 2 celery stalks, chopped
  • 3 garlic cloves, finely chopped
  • 3 tablespoons butter
  • 12 ounce bottle light ale/beer (like pilsner)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 cups sharp cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • A few dashes of hot sauce
  • Popcorn, for serving
  • Chopped green onions, for serving


  1. In a large soup pot, sauté onion, carrots, and celery in olive oil, stirring frequently. Sauté for 3 to 4 minutes, until vegetables begin to soften. Add garlic and cook for 30 more seconds.
  2. Add butter and stir until melted. Add flour and mix until incorporated. Add beer and stir.
  3. Add chicken broth and heavy cream. Bring to a simmer. Slowly add cheese and stir until completely melted
  4. Add garlic powder, hot sauce, and salt and pepper, to taste.
  5. Serve topped with popcorn and chopped green onions.

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