Beer & Cheese Soup

Beer & Cheese Soup


  • 1 1/2 cups each - diced carrots, diced onion, diced celery
  • 2 cloves garlic, minced
  • 1 teaspoon hot pepper sauce
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 3 cups chicken broth
  • 2 cups beer
  • 1/3 cup butter
  • 1/3 cup flour
  • 4 cups whole milk
  • 6 cups shredded sharp Cheddar cheese
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • Your favorite Snyder’s of Hanover® Flavored Pretzel Pieces


  1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic.

  2. Stir in hot pepper sauce, cayenne pepper, salt, and pepper; pour in broth and beer; simmer until vegetables are tender.  Remove pan from heat.

  3. While the soup is simmering heat butter in a large soup pot over medium heat. Whisk in flour  and cook, stirring until the flour is light brown. While continually whisking, add milk; keep whisking until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

  4. Stir beer mixture into cheese mixture. Add Dijon mustard, Worcestershire, and dry mustard. Bring to a simmer, and cook 10 minutes. Serve topped with Pretzel Pieces.