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Beer Cheese Soup (Aka Leinie's Beer Cheese Soup)

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“This Wisconsin Beer Cheese Soup is my absolute favorite! My friends and I can’t get enough; it’s excellent for parties, tale gaiting, in front of the fireplace or while watching a good movie. And somehow, it tastes even better when it is snowing outside. The Leinie's Red gives it a unique flavor that will surpass standard "beer" recipes.”
1hr 5mins
1 gallon/full standard pot

Ingredients Nutrition


  1. Cook wild rice, set aside (or you can use precooked wild rice from the can).
  2. Cook bacon, chop & then set aside.
  3. Sauté onion and mushrooms in (2 tbsp) butter until tender. Set aside (or dump into bacon & rice pan/bowl to save room).
  4. Warm (6 tbsp) butter in a small pan, add flour and cook for 3-4 minutes on low heat, stirring frequently, which will make a nice (roux) paste. Set aside.
  5. Bring chicken stock to a low boil.
  6. Stir in flour/butter mixture until dissolved.
  7. Reduce heat to low and cook for 10 minutes, stirring often to prevent burning. Add sour cream, Worcestershire Sauce, garlic powder, celery salt, ground mustard, Tabasco, & pepper.
  8. Add wild rice, bacon, mushrooms, & onion, then stir in cheese until completely melted.
  9. Cook on low-medium heat for 15 minutes, stirring occasionally.
  10. Slowly add Lienie's Red and cook for 15 - 30 minutes on med-low, stirring frequently (adjust consistency by adding more Leinie’s or flour if necessary). Careful to not hard boil.
  11. Add additional pepper, wild rice, bacon and/or mushrooms to taste.
  12. Garnish with additional bacon and/or popcorn and a couple shreds of cheese. Side with a sourdough boule or similar fresh bread; when tail-gaiting use sourdough croutons.
  13. Freeze it, gift it, love it. This is THE soup that all your friends will want the recipe for!
  14. Ignore nutrition facts –if your worried about fat or calories you probably shouldn’t make beer cheese soup : ) Bon Appétit !

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