The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 7, 2009
Very good! Could have used a bit more "cheesy flavor" but still great nonetheless! I used a dark/red beer, and it gave it a great beer flavor!
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Cooking Level: Intermediate

Living In: Princeton, Minnesota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 29, 2009
wonderful, except substituted two cups chicken broth for two cups water and eliminated the bouillon...worked wonderfully!
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Cooking Level: Intermediate

Home Town: Hannaford, North Dakota, USA
Living In: Fargo, North Dakota, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.43 star rating.
Reviewed: Oct. 5, 2009
This is TERRIBLE. Even my husband who is not picky at all will not eat it again. Too thin, incredibly bland and not enough of a cheesy taste. In no way can this be considered Beer Cheese Soup...removing it from my recipe box and moving on to try another recipe. Blgh!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Aug. 29, 2009
Whenever I have made beer cheese in the past, it always got gritty from the milk curdling. This was very good and was able to be heated high enough to melt the cheese but not curdle. I did not use the broccoli/cauliflower due to being allergic. I also did not add any water but used beer and chicken stock. I used sharp processed cheese (8 oz), montrey jack (8 oz) and can of Campbells chedder cheese soup. I used Heiniken beer and for more "bite" added dry mustard, red and white pepper, Tabosco sauce and Worchshire sauce. Very good!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 9, 2009
This turned out great! It was very smooth and creamy. We really enjoyed all the veggies in it. I did sautee the raw veggies in olive oil and garlic prior to putting into the soup to soften them a bit. The only addition I made was to add a little pepper at the end to give it a bite. Great with crusty bread to dip.
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Cooking Level: Intermediate

Home Town: Bay City, Michigan, USA
Living In: Linden, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 16, 2008
This soup was very good and I will make it again. I too like some other reviewers used chicken broth instead of bullion cubes.... It was tasty but must stir constantly after adding cheese and cream of chicken so it doesn't burn to the bottom of the pan.
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Cooking Level: Beginning

Home Town: Truman, Minnesota, USA
Living In: Winona, Minnesota, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.43 star rating.
Reviewed: Apr. 29, 2008
Not much flavor.
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Cooking Level: Beginning

Home Town: Ashley, North Dakota, USA
Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Mar. 4, 2008
Absolutely wonderful! I make soups all of the time and this is going to be a keeper. I added two frozen bags of veggies: One of brocolli and one of cauliflower. I will probably just do the cauliflower the next time. The brocolli really breaks down while it sits and it looks more like brocolli soup than anything else. I also added two bottles of Newcastle beer and I added more potatoes. Very hearty dish! It's even better on the second day.
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Cooking Level: Expert

Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 20, 2008
I have found after making this soup twice that I would leave out the broccoli. The two times I made the soup it was wonderful - but the broccoli stole the show. I made it for clients and they thought it was cheese & broccoli soup. Next time - more potato,carrot and cauliflower, less water and 18oz of beer.
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Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Feb. 19, 2008
Whole family loved this soup. I made a few changes though. My kids don't like veg. so I left them out and used more potatoes. Next time I think I will cut back on the cheese a little, but over all it was fantastic.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 30, 2008
This is a great recipe that I have made several times. I like to use real cheese and not velveeta. My hubby of course loves it, beer and cheese the perfect combo.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Jan. 7, 2008
This recipe was better than I expected. Nice and thick consistency - very hearty. However, I would call it vegetable beer cheese soup - it's loaded with veggies! Next time, I will only use potatoes, celery & broccoli. Also, make sure to chop the potatoes small enough - mine did not seem to cook and I had the soup on the stove for almost an hour overall.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 31, 2007
This was really good! Alot of calories but well worth it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 6, 2007
This was very good and easy to make. My family really enjoyed it. Next time I will leave out the colliflower, but that is a personal taste. There are a lot of vegtables in this so I may ease up on them some, but that again is a personal taste. Overall this was excellent and easy!
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KRM

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Dec. 4, 2007
Pretty good recipe - family liked it. I substituted a bag of mixed veggies for the broccoli and cauliflower and increased the amount of potatoes per my family's tastes, and it was still good.
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Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA
Living In: Macungie, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 28, 2007
This was good, but not as thick and rich as I remember having before... I will make this type of soup again but I want it thicker so I think I will try a different recipe.
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Cooking Level: Intermediate

Home Town: Irving, Texas, USA
Living In: Arlington, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 27, 2007
After reading the reviews I can see where this soup can turn out a bunch of different ways with different tastes. I use 4 cups of chicken broth instead of boullion and water. I also omit the califlower, brocoli, and carrots. The onion and potato are perfect for this type of soup plus the leftovers don't get soggy. I recommend using a beer that doesn't have a bitter aftertaste. The darker the better for true beer cheese soup flavor. This recipe freezes well. I highly recommend this to anyone who loves a good beer cheese soup.
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Cooking Level: Expert

Living In: Decatur, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Nov. 10, 2007
I made this for the 1st time about month ago now and me and my husband and the kids just loved it!! I have tried a few other recipes but nothing tasted as awesome as this one.. I would recommend anyone to try it!! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 18, 2007
this was a big hit. My family loved it. I substitute chicken bullion for chicken broth. would make it again
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed: Sep. 17, 2007
I'm not really sure what kind of soup this is. It's not broccoli cheese or beer cheese but the two of them put together. I too am from Wisconsin and am used to a much thicker version of this soup minus the broccoli. The recipe is good, but it's not a traditional beer cheese soup.
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