Cheddar Beer Soup

21 Reviews
68% would make this recipe again

This classic pub food of Great Britain is at its best when using an old cheddar cheese. The light version uses a low-fat cheddar.

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Preparation : 10 min Cooking : 15 min
350 calories/serving


2 leeks, cut into 1 cm cubes 600 g
2 carrots, cut into 1 cm cubes 200 g
2 stalks celery, cut into 1 cm cubes 140 g
2 cloves garlic, minced
2 tbsp butter, unsalted 28 g
1 bay leaf 0.2 g
1/3 cup white flour (all purpose) 45 g
2 cups milk, partly skimmed, 2% 500 mL
1 1/2 cup chicken broth 375 mL
1 1/3 cup beer 330 mL
1 tbsp Worcestershire sauce 15 mL
1 tsp mustard powder 2 g
1/2 tsp salt 2 g
1/8 tsp ground pepper 0.4 g
1 1/3 cup Cheddar cheese, grated 100 g


  1. Prepare the vegetables: Thoroughly clean the leeks, discard the dark-green parts, then cut the remainder into 1 cm cubes. Cut the carrots and celery into 1 cm cubes. Mince the garlic.
  2. Heat the butter in a saucepan over medium heat then add the vegetables, garlic, and bay leaf. Cook until the vegetables are tender, about 7 minutes. Reduce the heat then add the flour. Cook 3 minutes, with frequent stirring.
  3. Pour in the milk, broth, and beer. Bring to a boil, then reduce the heat and let simmer, uncovered, for about 5 minutes. Add the Worcestershire sauce, dry mustard, salt, and pepper. Remove the bay leaf.
  4. Remove the saucepan from the heat, then add the cheese, with stirring, until it is thoroughly blended into the soup. Serve into bowls.

Nutrition Facts Table

per 1 serving (480 g)


% Daily Value




16 g

24 %

Saturated 9.3 g
+ Trans 0.3 g

48 %


50 mg


760 mg

32 %


34 g

11 %


4 g

16 %


12 g

Net Carbs

30 g


14 g

Vitamin A

95 %

Vitamin C

22 %


38 %


20 %


This recipe is :
Diet-related health claims  :
Bone-healthy, Bone-healthy
Free  :
Added Sugar
Excellent source of  :
Calcium, Folacin, Manganese, Phosphorus, Potassium, Selenium, Vitamin A, Vitamin B12, Vitamin B2, Vitamin D, Vitamin K
Good source of  :
Iron, Magnesium, Niacin, Vitamin B1, Vitamin B6, Zinc
Source of  :
Copper, Fibre, Pantothenic Acid, Vitamin C, Vitamin E
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Vegetables 2 ½
Milk and Alternatives ½
Meat and Alternatives 1
Fats 2 ½

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21 Reviews (20 with rating only) 68% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021

Not bad, but not great. It does make for a VERY rich soup.

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