German Beer Cheese Soup

This Week's Challenge: Oktoberfest

The Starving Chef Blog
German Beer Cheese Soup

Super Hungry? Jump to the recipe

These past few months have been a whirlwind of traveling, working (and of course cooking) so I'm beyond ready to settle in for the winter. To take my mind off the stress of the holiday season, I can crack a cold one - and pair it alongside a simple beer cheese soup.

Beer cheese soup is probably one of my favorite kinds of soup because when else do you have an excuse to literally eat a bowl full of cheese as a meal?

Not often enough for my tastes, that's for sure. Packed full of savory shredded chicken, Hungarian spices, German beer, and of course cheese, this hearty soup is one that will fill you to the brim with cheddar-y goodness.

Categories: Dinner , 52 Weeks of Cooking , Holiday Recipes , Fall Foods , Soup

Tags: Oktoberfest , Beer , Cheese , Cheddar , Paprika , Soup

The Starving Chef Blog

German Beer Cheese Soup

Prep Time: 30 minutes

Cook Time: 25-30 minutes

Makes 4-6 servings


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  • 12 oz German beer
  • 1 chicken breast, cooked & shredded
  • 2 cups American cheese (Velveeta was used in this recipe)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup onion, chopped
  • 1 tablespoon olive oil
  • 1/4 cup flour
  • 2 tablespoons butter
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 tablespoon Hungarian paprika
  • 1 tablespoon thyme
  • 1 teaspoon sea salt
  • chives, for topping
  • pretzels, for serving

Here's How:

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  1. Boil the chicken breast in water until cooked through - about 20 minutes. Use a hand mixer to finely shred. Set aside.
  2. In a large soup pot over medium high heat, add a tablespoon of olive oil and heat until shimmering. Toss in the chopped onions and saute until browned.
  3. Add the butter to the pot. When it's melted, sprinkle the flour over the onions and stir until the onions are covered. Cook until golden brown, then pour in the chicken broth. Bring to a rolling simmer, stir until flour has dissolved.
  4. Add the American cheese to the pot. Reduce the heat to medium and stir until the cheese has completely melted into the broth. Season with the paprika, thyme and salt. Whisk in the milk until smooth. Stir in the shredded cheese until melted. Garnish with a sprinkle of paprika and fresh chives. Serve alongside hard or soft pretzels and a nice glass of beer. Enjoy!

Mouth Feel

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