Pioneer Woman Beer Cheese Soup Recipe

Pioneer Woman Beer Cheese Soup is a hearty American comfort dinner that’s perfect for game day. This thick, creamy soup features savory browned kielbasa and sharp cheddar cheese simmered with beer and heavy cream for a rich and filling meal.

Approach H: I didn’t expect the type of beer to matter that much. But when I tried it with a very dark, bitter stout, it completely overpowered the cheese. Now I always stick to a light lager or a mild ale because it gives you that malty background without making the whole pot taste like a pub floor.

The kielbasa is doing more work than you’d think here. By browning it first and using the fat to cook the onions, you’re building a smoky base that carries through every spoonful. It’s one of those recipes that feels like a project because of the whisking, but it actually comes together in about thirty minutes. This is my go-to meal when the weather turns nasty and I want something that feels like a hug in a bowl.

Pioneer Woman Beer Cheese Soup Ingredients

• 1 pound (450g) kielbasa, diced
• 4 cloves garlic, minced
• 1 yellow onion, diced small
• 1/4 cup (30g) all-purpose flour
• 12 ounces (355ml) beer (lager or ale)
• 4 cups (950ml) chicken stock
• 2 cups (475ml) heavy cream
• 3 cups (340g) sharp cheddar, grated
• Kosher salt and freshly ground black pepper, to taste
• Sour cream and sliced green onion, for garnish

How To Make Pioneer Woman Beer Cheese Soup

• 1. Brown the kielbasa: Put the diced sausage into a large Dutch oven over medium heat and cook it for 6 to 7 minutes. You want the edges to be dark and crispy, then use a slotted spoon to move the meat to a plate.
• 2. Sauté aromatics: Toss the garlic and onion into the fat left in the pot and cook for 3 to 4 minutes. Wait until the onion is see-through and soft before moving to the next step so you don’t have crunchy bits in your smooth soup.
• 3. Make the roux: Sprinkle the flour over the onions and garlic and stir it in well. Let it cook for about 2 minutes, which gets rid of that pasty raw flour flavor and helps the soup thicken later.
• 4. Deglaze the pot: Pour in the beer slowly while you whisk, making sure to scrape up any dark bits stuck to the bottom. Those little brown spots are where all the smoky sausage flavor is hiding.
• 5. Simmer the base: Whisk in the chicken stock and heavy cream, then turn up the heat until the liquid starts to boil. Once it’s bubbling and starting to look heavy, turn the heat down to low immediately.
• 6. Melt the cheese: Add the grated cheddar one handful at a time, stirring constantly. Wait until each batch has completely vanished into the liquid before you drop in the next one.
• If the soup is too hot when you add the cheese, the proteins will tighten up and turn the sauce grainy. Keeping the heat on low ensures the cheddar stays smooth and creates a velvety texture instead of a clumpy one.
• 7. Season and garnish: Give it a taste and add salt and pepper as needed. Ladle the soup into bowls and top with the crispy kielbasa, a dollop of sour cream, and a sprinkle of fresh green onions.

Recipe Tips

• Grate the cheese yourself: The pre-shredded cheese in bags is covered in potato starch to keep it from clumping, which will make your soup feel gritty. A block of sharp cheddar grated at home melts much faster and smoother into the hot cream.
• Choose the right beer: Avoid IPAs or anything with “hoppy” on the label, as boiling those beers makes the bitterness much stronger. A simple domestic lager or a light amber ale gives the best balance of sweetness and malt.
• Warm the cream slightly: If you pour ice-cold heavy cream into a hot pot, it can sometimes cause the mixture to separate. Taking the cream out of the fridge ten minutes early helps it blend into the broth more easily.
• Keep the heat low: Never let the soup reach a hard boil once the cheese has been added. Excessive heat breaks the emulsion between the fat and the liquid, which results in an oily layer on top of your bowl.
• Whisk in a figure-eight: When you’re adding the flour and liquids, moving your whisk in a figure-eight pattern helps reach the corners of the pot. This prevents flour from clumping in the edges and burning.

What To Serve With Pioneer Woman Beer Cheese Soup Recipe

A warm soft pretzel or a hunk of crusty rye bread is the classic choice for dipping into this thick soup. The saltiness of the pretzel matches the sharp cheddar perfectly and helps fill you up.

If you want something lighter on the side, a crisp apple salad with walnuts works well. The tartness of the fruit helps clear your palate after the rich, heavy cream and sausage.

How To Store Pioneer Woman Beer Cheese Soup

• Fridge: Store any leftover soup in an airtight container for up to 3 days. It will thicken up significantly as it cools, looking almost like a dip, but it will return to a liquid state once you heat it back up.
• Reheat: Warm it up very slowly in a saucepan over low heat, stirring the whole time. If it looks too thick, stir in a splash of milk or chicken stock to get it back to the right consistency.
• Freeze: I don’t recommend freezing this soup because the heavy cream and cheese tend to separate and become grainy when thawed. It’s much better to make a half-batch if you don’t think you can finish it.

Pioneer Woman Beer Cheese Soup Nutrition Facts

Per serving (1 of 6):

• Calories: 620 kcal
• Protein: 22g
• Fat: 52g
• Carbohydrates: 14g
• Sugar: 4g
• Sodium: 1350mg

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Turnip Green Soup Recipe
• Pioneer Woman Prime Rib Soup Recipe
• Pioneer Woman Cream of Celery Soup Recipe