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!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

In a large pot, melt the butter over medium heat.

Step 2

Add the diced onion and sauté for 4-5 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 4

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.

Step 5

Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer.

Step 6

Pour in the beer and continue to whisk until fully incorporated. Let the mixture simmer for 5 minutes to allow the flavors to meld.

Step 7

Add the heavy cream and stir well. Reduce the heat to low.

Step 8

Slowly add the shredded cheddar and Gruyere cheeses, one handful at a time, stirring constantly to prevent clumping.

Step 9

Once the cheese is fully melted and smooth, stir in the Dijon mustard, Worcestershire sauce, paprika, salt, and black pepper.

Step 10

Simmer the soup for an additional 5-7 minutes, stirring occasionally, until thickened to your desired consistency.

Step 11

Remove the soup from heat and taste for seasoning, adjusting salt and pepper as needed.

Step 12

Serve the beer cheese soup hot, garnished with chopped chives or green onions. Pair with crusty bread or pretzels for dipping.

Nutrition Facts

Serving size	(2652.4g)

Amount per serving	% Daily Value*
Calories	4444.5

Total Fat 266.4g	0%
Saturated Fat 146.6g	0%
Polyunsaturated Fat 0g
Cholesterol 787.9mg	0%
Sodium 6767.6mg	0%
Total Carbohydrate 307.4g	0%
Dietary Fiber 18.3g	0%
Total Sugars 35.4g
Protein 179.2g	0%

Vitamin D 72.0IU	0%
Calcium 2935.3mg	0%
Iron 22.0mg	0%
Potassium 1374.9mg	0%

*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.

Source of Calories

Fat: 55.2%

Protein: 16.5%

Carbs: 28.3%