Recipe: Beer cheese soup with spiced popcorn, bacon, and more beer


Is there ever a bad time for beer cheese soup? Not when you can make it yourself. This simple recipe captures the addictingly-rich flavor, the oh-so-smooth texture (with a perfect crunch from the popcorn), and the simple, soul-hugging goodness of a Midwestern classic.

Beer cheese soup, TiltMN

Beer cheese soup with spiced popcorn, bacon, and more beer

yield: 1 gallon


4lbs russet potatoes, peeled and chopped

2 yellow onions, chopped

3 cloves garlic, peeled and smashed

8C vegetable stock

3C milk

6 pack beer (Summit Pilsner)

2T Worcestershire sauce

2T Dijon mustard

1C shredded cheddar cheese

1C shredded Muenster cheese

1t nutmeg, ground

2T fresh sage, chopped

TT salt

TT white pepper



Place the potatoes, onion, celery, garlic, sage, 2 beers, milk, Worcestershire sauce, mustard and vegetable stock in a large pot.

Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or until tender.

Remove from the heat; cool slightly (do not drain).

In a blender, cover and blend mixture in batches until smooth. Return all to the pan and heat through.

Stir in cheese just until melted.

Season with salt and white pepper.


Season with more salt and white pepper?

Fry up some bacon and chop it up to top with spicy popcorn for an added crunch.

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Born and raised in the suburbs of Saint Paul, MN, Brandon has immersed himself into being a local and sustainable advocate for delicious living. Working for the best Chef’s in the Twin Cities before becoming the Residence Chef at the Minnesota Governor’s Residence and personal Chef for the Zimmern family. Foraging, eating, parenting, writing, cycling, consulting, catering and hosting pop up dinners are what his free time entails.