Beer Cheese Soup is silky, hearty, and flavorful comfort food at its best. Add smoky kielbasa, and the soup soars to a whole new level of wunderbar. Best of all, it’s quick and easy—you can have your face buried in a cheesy bowlful of goodness in less than 30 minutes. This soup pairs especially well with homemade bread, so I often serve it with breadsticks made from my One Easy Homemade Yeast Dough.
This soup is perfect for nights when time is tight because kielbasa needs no thawing—so everything comes together fast. You can keep it on low (or “keep warm”) if your crew eats in shifts… and we all know how often that happens.
If you like this beer cheese soup, you'll probably enjoy these cozy favorites, too.
Split Pea Soup- Hearty, fast, and filling!
Homemade Cabbage Soup-So quick and easy with kielbasa sausage for a base.
Funeral Potatoes- Make them ahead and bake when needed. The ultimate comfort food.
There are as many ways to make beer cheese soup as there are German Hausfraus, but we’ll start with a simple, reliable version. From there, you can tweak and tinker until it’s “just right” for your crew.
This amazing soup could not have originated anywhere but in Germany. The Germans are renowned worldwide for their flavorful, hearty cuisine.
Germans were the largest group of foreign immigrants to the United States during the 1800s. Wisconsin was one of the most popular destinations for German settlers because the land closely resembled the countryside of their homeland.
It is no coincidence that brewing beer and cheesemaking are such a huge part of Wisconsin’s culture. German immigrants brought their skills from the old country. And that’s why some of the best beer cheese soup you’ll ever eat comes from Wisconsin.
The place to begin is making a good roux. What’s a roux, you ask? A roux (say it “roo”) is a mixture of fat and flour made to thicken gravy, a sauce, or soup. It is usually equal parts of each.
In this recipe, the fat is butter. The butter and flour cook together until the mixture is smooth and free of lumps, and the raw flour taste is completely gone. Patience is key here because a nice, smooth roux is the foundation and thickener of this soup.
Once you have a lovely roux, add the vegetable or chicken stock or bouillon, the beer, Worcestershire sauce, mustard, pepper, and cayenne. Cook over medium heat until the mixture begins to thicken, then add shredded cheese in small batches. Add a handful at a time, stirring thoroughly with each addition to make sure the cheese melts evenly.
Kielbasa means smoked sausage. Polska Kielbasa means it’s made in the Polish style or made in Poland. Kielbasa is usually lightly smoked, tender, and flavorful. Many brands and varieties of kielbasa are packaged and sold shrink-wrapped in U-shaped ropes.
Kielbasa can be made from a mixture of meats or all beef, or you can substitute smoked sausage. Slice and lightly saute the kielbasa in a skillet, then drain off any fat before adding it to the soup. Add the sausage to the soup, garnish as you like, and serve immediately.
If you enjoy cooking with sausage, you will probably like my Sausage and Potato Casserole.
Please shred your own cheese from a block. Pre-shredded cheese has a coating that helps prevent it from sticking together, but it keeps the cheese from melting as smoothly.
Shred the cheese while it’s cold, right out of the refrigerator. It is a much easier task. You are not limited to cheddar cheese; although sharp cheddar is the cheese of choice, experiment with other cheeses you like, such as Monterey Jack.
Let the cheese come to room temperature before adding it to the soup.
Light beer will let the cheese flavor come through. Darker beers will, well, make the soup taste more “beery.” Use what you like. Play around with it. Several batches of beer cheese soup are a tasty and noble culinary experiment!
Garnish any way you like. Big, fat, buttery croutons are awesome. In Wisconsin, fluffy kernels of popcorn are the topping of choice.
Soft pretzels go great with beer cheese soup, and we think this soup would taste great with a Homemade Runza, a wonderful German sandwich made of cabbage, beef, and onion baked inside a pocket of yeast dough!
Can I make beer cheese soup without alcohol?
Yes. The alcohol cooks off as the soup simmers, but if you prefer not to use beer at all, you can substitute a non-alcoholic beer or use chicken broth. The flavor will be slightly milder, but still creamy and comforting.
What kind of beer works best for beer cheese soup?
A mild lager or light beer works best. Avoid dark or bitter beers, as they can overpower the cheese and make the soup bitter.
Can I make beer cheese soup ahead of time?
Yes. This soup reheats well. Warm it gently over low heat, stirring often to keep the cheese smooth. Avoid boiling when reheating.
What goes well with beer cheese soup?
Crusty bread, rolls, pretzels, or a simple green salad all make great sides. It’s also hearty enough to serve as a meal on its own.
Beer cheese soup with sausage is a silky, hearty, and flavorful comfort food that is quick to prepare and delicious when served with soft pretzels or beer bread. Ready in about 30 minutes.
Alcohol in the beer cooks out, but the flavor remains.
Beer cheese soup is one of those cozy recipes that never really goes out of season. It’s quick enough for a weeknight, hearty enough to satisfy, and flexible enough to make your own. Serve it with good bread, and enjoy a warm bowl of comfort — no special occasion required.
Almost forgot- if you have an Instant Pot, this one is amazing, and gets lots of wonderful feedback! Instant Pot Beef Noodle Soup
If you make one of these soups and like it, please leave a rating or a comment. It really helps more people find the best recipes here!
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