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Nutrition Facts

Serving Size 1 (319g)

Recipe makes 4 servings

Calories 536
Calories from Fat 361 (67%)
Amount Per Serving %DV
Total Fat 40.2g 61%
Saturated Fat 25.4g 127%
Monounsaturated Fat 11.1g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 125mg 41%
Sodium 583mg 24%
Potassium 376mg 10%
Total Carbohydrate 17.7g 5%
Dietary Fiber 0.3g 1%
Sugars 0.5g
Protein 23.7g 47%

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Tillamook Beer Cheese Soup

Recipe #84330 | 20 min | 5 min prep | add private note
(24) RATE IT NOW Print Recipe

By: Kirstin in the Couv
Feb 18, 2004

This is from the Tillamook Cheese Factory - some of the best cheese in the world!!!!! Of course I'm biased cause they're in my home state This is my fave beer cheese soup — you can use other cheese, just make sure it's extra sharp!

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Heat butter in sauté pan.
  2. 2
    Add flour and cook on low heat.
  3. 3
    Stir mixture until it starts to bubble.
  4. 4
    Do not allow to brown.
  5. 5
    Pull off fire and set aside.
  6. 6
    Heat milk in sauce pan until it is just ready to boil.
  7. 7
    Add garlic, salt and pepper and crushed chilies.
  8. 8
    Stir mixture until just before boiling.
  9. 9
    Add half of flour/butter mixture (Roux) and stir with wire whisk until at a low simmer.
  10. 10
    Additional Roux may be added to thicken.
  11. 11
    Stir constantly to avoid burning.
  12. 12
    Turn down heat and add cheese and beer.
  13. 13
    Stir to allow cheese to melt.
  14. 14
    Texture should be smooth to the touch.
  15. 15
    May be reheated on low temperature.
  16. 16
    (Do not boil.).

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Featured Reviews for This Recipe

From: Preschool Mommy

On Oct 13, 2009

This recipe turned out to be wonderful. It was not grainy when cooked to the correct temperature and my family loved it! It is going into my cookbook for future use. Thank you!

0 people found this review helpful

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    • From: MaddieLC

    On Jan 15, 2009

    I'm sorry, we didn't care for this soup.... as many other reviews mentioned, it was very grainy. Me being the texture freak that I am, didn't care for that...

    0 people found this review helpful

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    • From: Kevin Young

    On Feb 3, 2005

    This was great, and alot more filling than you'd think. I made it with Guinness (of course) and doubled the garlic. Great for dipping bread in and I spiced my bowl up a bit with a few dashes of Tabasco which really made it good. Thanks for a great, simple recipe.

    7 people found this review helpful

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    From: Just Cher

    On Aug 15, 2004

    I have been wanting to make this soup for the longest time. Luckily I have a great zaar friend that sent me some tillamook extra sharp cheddar cheese. I found a dark Texas brew that appeared to be perfect for this recipe. All the flavors worked so well together. I served herbed croutons on top and a green salad on the side. This was rich and simply wonderful and comes together in no time. Thanks for a great recipe Kirstin!

    6 people found this review helpful

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    • Read all 29 reviews

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