Recipe By winofoodie
Published Jun 4th
Prep 15m Cook 40m Additional - Ready In 55m
Servings 6 servings Calories 322.3

A delicious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I also like to serve it with a warm pretzel roll.

Recipe Ingredients

  • 1 teaspoon butter
  • 1 sweet onion (such as Vidalia), minced
  • 1 clove garlic, minced
  • 1 (12 fluid ounce) can or bottle light beer
  • 4 cups chicken broth
  • 2 cups milk
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 1 cup shredded Gouda cheese
  • ½ cup shredded sharp white Cheddar cheese
  • ½ teaspoon ground black pepper
  • 4 slices cooked bacon, crumbled
  • ¼ cup chopped fresh chives

Cooking Directions

  1. 1 Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.
  2. 2 Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.
  3. 3 Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.
  4. 4 Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.

Nutrition Facts

  • Calories 322.3
  • Carbohydrate 13.9 g
  • Cholesterol 71.2 mg
  • Fat 21.5 g
  • Fiber 0.7 g
  • Protein 14.2 g
  • Saturated Fat 12.7 g
  • Sodium 1097.2 mg
  • Sugar 6 g

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  1. This is SUPER tasty & a huge crowd pleaser that includes kiddos! I try not to modify recipes out of respect for the creator. However I did one modification. I made the roux first because it made for a thicker soup than compared to the first time I made it. Super yummy!
  2. Too watery. Would not make it again. Must use whole milk.
  3. Great! I doubled the cheese added andouille sausage and extra garlic...
  4. Flavourless bland & too thin! Can't even rate it a 1-star!!
  5. I was so sad about this recipe! I thought it had very little flavor and I even increased each cheese to 2 cups as other reviewers suggested. It was floavorless & thin. Nothing like other Beer and Gouda Soups I have had. I don't think there is anyway to save this recipe.
  6. Added twice the cheese to get a good consistency and texture.
  7. Great! Use two cups of each of the cheeses and put pretzels on top of the soup as a garnish.
  8. I made this soup tonight and had been thinking about this recipe all week. It was still runny after I added extra flour and let it simmer for almost 30 min. I used extra cheese to thicken it up.. 2 cups of somked gouda and 2 cups of chedar. I am hopeing it thickens up - Read more ...
  9. Wonderful!!! I actually used 2 cups Gouda and about 2 cups cheddar. HUGE hit in my house.