Copycat Flying Saucer Beer Cheese Soup
Dive into a bowl of rich, creamy indulgence with this Copycat Flying Saucer Beer Cheese Soup, a crowd-favorite recipe that replicates the comforting pub classic. Perfect for cozy nights or entertaining guests, this soup boasts a velvety blend of sharp cheddar and Gruyere cheeses melted into a savory base of lager or pale ale, chicken stock, and heavy cream. Enhanced with a touch of Dijon mustard, Worcestershire sauce, and paprika, every spoonful bursts with bold, tangy flavor. Quick to prepare in just 45 minutes, it pairs beautifully with crusty bread or pretzels for the ultimate dipping experience. Whether you're hosting a game-day gathering or simply craving the creamy decadence of this beer-infused delight, this recipe is sure to impress. Perfect for cheese lovers and comfort food enthusiasts alike!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 0.25 cup all-purpose flour
- 3 cups chicken stock
- 1 cup lager or pale ale beer
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped chives or green onions (optional, for garnish)
- 1 loaf/pack crusty bread or pretzels (optional, for serving)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to create a roux. Cook the roux for 2-3 minutes to remove the raw flour taste.
Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer.
Pour in the beer and continue to whisk until fully incorporated. Let the mixture simmer for 5 minutes to allow the flavors to meld.
Add the heavy cream and stir well. Reduce the heat to low.
Slowly add the shredded cheddar and Gruyere cheeses, one handful at a time, stirring constantly to prevent clumping.
Once the cheese is fully melted and smooth, stir in the Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper.
Simmer the soup for an additional 5-7 minutes, stirring occasionally, until thickened to your desired consistency.
Remove the soup from heat and taste for seasoning, adjusting salt and pepper as needed.
Serve the beer cheese soup hot, garnished with chopped chives or green onions. Pair with crusty bread or pretzels for dipping.
Nutrition Facts
Calories |
4444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.4 g | 342% | |
| Saturated Fat | 146.6 g | 733% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 6768 mg | 294% | |
| Total Carbohydrate | 307.4 g | 112% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 35.4 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2935 mg | 226% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
