Irish Cheese Beer Soup in white bowls with gold spoons and soda bread on marble close up

Irish Beer Cheese Soup

  • Author: Aberdeen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 1x


A rich creamy traditional Irish white cheddar and pale lager soup. Perfect for celebrating St. Patrick’s Day!



  • 24 ounces ounce Irish pale lager (I used two 12 ounce Harp Lager bottles)
  • 4 cups chicken broth
  • 16 ounces cream cheese
  • 14 ounces Irish white cheddar cheese, shredded + extra for garnish
  • 1 tablespoon unsalted butter
  • 2 celery ribs, halved and thinly sliced
  • 2 carrots, peeled, quartered and thinly sliced
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 teaspoons mustard powder
  • 1 tablespoon unbleached, all purpose flour
  • 4 fresh thyme sprigs
  • 2 bay leaves
  • Coarse salt, fresh ground black pepper to taste
  • Crumbled cooked bacon, sliced chives, and freshly chopped parsley for garnish


  1. In a large pot, heat the butter over medium high heat. Add the onion, celery and carrots. Cook until somewhat softened and onion is starting to become translucent, about 5 minutes, stirring frequently.
  2. Add garlic, stirring frequently, and cook for 1 more minute, until fragrant.
  3. Sprinkle flour and mustard powder into the pot. Stir to combine and cook 1 minute.
  4. Pour half of the pale lager into the pot and scrape up any browned bits on the bottom. Pour in the chicken broth and remaining pale lager.
  5. Add thyme sprigs and bay leaves. Bring to a boil, reduce to a simmer, cover the pot, and cook 10 minutes.
  6. Maintaining low heat, remove cover and whisk in cream cheese.
  7. Remove from heat. Discard thyme sprigs and bay leaves. Use an immersion blender or transfer to a stand blender and blend until completely smooth.
  8. Stir in Irish white cheddar cheese. Add salt and pepper to taste. Serve immediately garnished with crumbled bacon, chives, and parsley and a slice of Irish soda bread!