Big Game Spicy Beer Cheese Soup Recipe

Name: Big Game Spicy Beer Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 cup finely chopped celery; 1 cup finely chopped carrot; 1 clove garlic, minced; 1 (32 ounce) carton chicken stock; 3 (12 fluid ounce) cans or bottles American-style pale lager beer; 1 tablespoon Worcestershire sauce; 1 tablespoon hot pepper sauce (such as Tabasco(R)); 2 teaspoons white pepper; 2 teaspoons dry mustard powder; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon ground cayenne pepper; 2 (10.75 ounce) cans condensed cream of chicken soup; 1 (10.75 ounce) can condensed Cheddar cheese soup; 1 (1 pound) loaf processed cheese, cubed; 1/2 pound block pepperjack cheese, shredded; 1/2 pound block sharp Cheddar cheese, shredded

Servings: persons

2 tablespoons butter
1 tablespoon olive oil
1 cup finely chopped celery
1 cup finely chopped carrot
1 clove garlic, minced
1 (32 ounce) carton chicken stock
3 (12 fluid ounce) cans or bottles American-style pale lager beer
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce (such as Tabasco(R))
2 teaspoons white pepper
2 teaspoons dry mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground cayenne pepper
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1 pound) loaf processed cheese, cubed
1/2 pound block pepperjack cheese, shredded
1/2 pound block sharp Cheddar cheese, shredded

1
Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.
2
Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
3
Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
4
Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.
5
Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.
6
Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
7
Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.

911

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons butter, 1 tablespoon olive oil, 1 cup finely chopped celery, 1 cup finely chopped carrot, and more.

Yes, Big Game Spicy Beer Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Game Spicy Beer Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions