Cheese Soup with Beer

Cheese Soup with Beer


Yield: Serves 12

  1. In a large pot combine the milk, bouillon granules, Worcestershire sauce, hot pepper sauce and salt and bring nearly to a boil over medium heat. 
  2. In a small bowl, whisk the cornstarch with ½ cup of water to make a smooth slurry. Add to the soup and stir to combine. 
  3. Add the lager and cheese sauce, reduce the heat to low, and heat through, stirring constantly. Serve hot. 


  • Serves 12
  • 8 cups milk
  • 1 tablespoon plus 1 1/2 teaspoons chicken bouillon granules
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot pepper sauce
  • 1 1/2 teaspoons kosher salt
  • 1/4 cup plus 2 tablespoons cornstarch
  •  12 ounces (1 1/2 cups) Samuel Adams Boston Lager
  • One 16-ounce jar processed cheese sauce, such as Cheese Whiz
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