Reviewed: Oct. 23, 2010

I made this soup exactly as the recipe stated for an Octoberfest party. It was a big hit!!!Very tasty and will make again

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Reviewer:

Joan

Reviewed: Oct. 3, 2010

Great flavor! I prefer a smoother beer cheese soup, so I blended the leftovers. I used to work at a restaurant that served beer cheese soup--I don't know how authentic it was, but it's what I'll be aiming for next time I make this: I'll reduce the broth to make the soup thicker, omit the celery and carrot, and add diced potatoes. I found this separates quite a bit and doesn't make the best leftovers, so I'd suggest making enough for one, maybe two nights.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Sep. 26, 2010

This was a hit with my picky family. My husband, who can be hard to cook for, said this is a definite keeper. Went with the croutons instead of the popcorn, at another reviewer's suggestion, and it was good. I could see where popcorn would get soggy pretty quickly.

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Reviewer:

Kat

Reviewed: Sep. 19, 2010

I made this tonight. It was DELICIOUS!!!! It took a little longer for me to thicken than the recipe called for and I even used half and half vs. milk, but in time it did thicken. Once I mixed everything together, I fired up the burner and got it to a boil and then reduced it to a simmer and it did thicken. It was to die for. I made a couple changes to the original recipe as well. I diced up two russet potatoes into the mix. Made a great addition and I'm sure it will be even better tomorrow with all those added potato starches :) I also fried up some bacon in a separate frying pan to crumble on top of the finished product, but before I dished up the soup, I added a few TBSP of the bacon grease right into the soup. It was very good!!! Oh and I tripled the hot sauce as well cause I love the hot sauce! I definitely recommend this recipe if you are looking for something cheesy and hearty for a nice fall day. Was great for Sunday football. I didn't try the popcorn on top, but the bacon was awesome!!!!

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Reviewer:

darlynn78

Reviewed: Sep. 19, 2010

Absolutly delicious , my whole family couldn't stop . Followed the recipe exactly , turned out to be very thick and creamy I did opt to use 1/2 and 1/2 because of the other reviews

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Reviewer:

eightythreesabre

Living In: North Bay, Ontario, Canada

Reviewed: Sep. 19, 2010

This will definitely satisfy a craving for dairy. It was so good. Everyone loves it. YUMMY!

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Reviewer:

Veronica Rockett

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: Sep. 13, 2010

This was a good recipe, I loved the subtle spiciness. I did make a few changes to it: I used vegetable broth rather than chicken and omitted the worcestershire sauce (I am a vegetarian so I just upped the salt a bit); I also ran the broth/veggie mix through the blender to incorporate the veggies better before adding the cheese mixture; I used a pound of Velveeta cheese rather than sharp cheddar & finally I added a bit more beer at the end of cooking because I found the flavor disappeared somewhat when adding it right near the beginning.

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Reviewer:

SWK18

Reviewed: Sep. 10, 2010

I loved the result, and my SUPER PICKY 4 year old is enjoying the lefovers as cheese sauce for Mac and cheese. I did follow one reviewer's suggestion and sauteed the vegies in the butter, then added flour, then broth and beer, simmered, then added milk and cheese.

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