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Creamy Irish Beer Cheese Soup served in a bowl and garnished with crispy bacon and chives

Rich Irish Beer Cheese Soup

A velvety, restaurant-quality pub soup featuring a rich base of Guinness stout and sharp aged cheddar. This comforting dish balances savory depth with creamy luxury, perfect for brisk evenings or St. Patrick's Day feasting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: Irish, Pub Food
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter
  • 1 small onion, finely diced
  • 1 medium carrot, finely diced
  • 1 stalk celery, finely diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 3 cups chicken stock
  • 1 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper, to taste
  • Crispy bacon crumbles, for garnish optional
  • Pretzel croutons, for serving optional

Equipment

  • Heavy-bottomed pot or Dutch oven
  • Chef's knife
  • Cutting board
  • Box grater
  • Whisk
  • Wooden spoon

Method
 

  1. Melt the unsalted butter in a heavy-bottomed pot or Dutch oven over medium heat. Once foaming, add the diced onion, carrot, and celery.
  2. Sauté the vegetables gently for 5 to 7 minutes until softened and translucent. Add the minced garlic during the last minute of cooking until fragrant.
  3. Sprinkle the all-purpose flour over the vegetables. Stir constantly for about 2 minutes to cook out the raw flour taste; the mixture should look pasty and coat the vegetables.
  4. Slowly pour in the Irish stout while whisking constantly. Allow it to bubble up vigorously and scrape the bottom of the pot to deglaze any flavorful browned bits.
  5. Pour in the chicken stock and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.
  6. Let the soup simmer (do not boil violently) for 10 to 15 minutes. The liquid will thicken, and the vegetables should become completely tender.
  7. Reduce the heat to low. This is critical to prevent the dairy from curdling.
  8. Add the freshly grated sharp cheddar cheese a handful at a time, stirring constantly until each batch is fully melted before adding the next.
  9. Once the soup is velvety smooth, stir in the Dijon mustard and Worcestershire sauce.
  10. Taste the soup and season with salt and pepper as needed. Serve hot with Irish soda bread or pretzel croutons.

Notes

Crucial Tip: Never use pre-shredded bagged cheese, as the anti-caking agents prevent smooth melting and result in a gritty texture. Always grate your own block cheese. If you find stout too bitter, you can substitute it with a red ale or lager. For a vegetarian version, simply swap the chicken stock for vegetable broth.