Try pureeing it before serving to get the texture smooth. This is one I've made & liked.
BEER CHEESE SOUP (serves 6)
3/4 cup butter
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup diced onions
1/2 cup flour
2 TBL Parmesan
6 oz grated Cheddar
12 oz bottle of beer
5 cups chicken stock
1/2 tsp dry mustard
Salt & pepper to taste

In a large saucepan, saute vegetables in butter until tender but not brown. Blend in flour then cheeses & beer. Add stock & seasonings & simmer 10 minutes.~~From Bound to Please

Gee, isn't that what I just posted?

LOL! sure is!!! You were posting while I was composing!
Great minds......
Is it Ken Haedrick's recipe??
Linda C

The source is at at the end of the recipe.

Ginger...thank you! I was hoping you'd see this!

Yes, Ginger and Linda...that looks pretty close to what I remember being in the soup. There was an extra step to strain out the "bits" which I will do. I don't believe my recipe had the Parmesan or the mustard. I'll bet the mustard helps give it that bite.

I'll try it out very soon and let you now how it comes out! Thanks.

You're welcome. Hope you like it.

Okay, so I tried it yesterday. Everything was going very well until I started adding the stock. After adding about half the stock, I realized the recipe I had been working with (from years ago) had milk in it. So...I stopped in my tracks and then added cream for to make up for the remaining part of the stock volume. At that point, it lost a lof of the cheddar flavor and most of its bite. The creamy texture, though, was just right. I think I want to take this recipe and play with it some more. Maybe a little less cream, a little more cheddar. What do you think?

Thank you again for posting. It has gotten me closer to my favorite soup!!

This one is really good, too. It's from Byerly's in the Twin Cities.

Beer Cheese Soup
Topped with popcorn or other garnishes.
Ingredients
1/2 cup minced onion
1/2 cup margarine or butter
2/3 cup flour
1 teaspoon dry mustard
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1 teaspoon salt
1 (10 1/2 ounce) can chicken broth
4 cups milk
1 (12 ounce) can beer
3 cups finely shredded sharp Cheddar cheese, (12 ounces)
Directions
In large kettle, cook onion in margarine until soft. Blend in flour and seasonings; gradually stir in broth, milk and beer. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil and stir until thickened. Add cheese, stirring and heating until smooth.
To Serve: Ladle into soup cups or bowls. Garnish with popcorn, croutons, minced parsley, chives, minced green onion or crumbled crisp bacon.
Amount: 6-8 servings
Linda

No milk......then you have cheddder bisque....if you really want a beer cheese soup....no milk...
And remember the soup is only as good as the cheese....you need a good well aged sharp crumbly chedder for this....
Try it again, without the milk, be sure you have a good sharp chedder.....and if you really want a creamier texture without any loss of "bite" to a recips calling for 12 oz beer and 24 oz chicken stock and 8 oz sharp chedder, shredded, add about 2 oz cream cheese, cut into bits and melted in.
Think that will make it as creamy as you remember.
That bite you remember comes from a very sharp aged cheese and the hops in the beer.....as well as the Coleman's dry mustard.
Linda C

Linda (doucanoe)--Thank you! I'll try that, too.

Lindac--Yummy. I've made notes re: your suggestions. Gonna try that, too!

We're gonna be Beer Cheese Souped-out before I get done here! But this soup is so good!

I used to work for Crawdaddy's and I remember the beer cheese soup. I actually came here looking the recipe. It was excellent. I wasn't a cook, so I don't have the whole recipe, but I do remember they used Velveeta and Stroh's, that the ingredients were all mixed before it was put on to simmer, and that it seemed to simmer a very long time.

Hope this helps.

courtney cambell causeway on the island. best cheese soup. wish I could find the recipe

Here's a very good/tasty beer cheese soup recipe

yes, it does have broccoli [that's to make NOT feel as guilty about indulging]

Ingredients

• 3 tablespoons butter
• 5 celery ribs, finely chopped
• 3 medium carrots, finely chopped
• 1 small onion, finely chopped
• 4 cups fresh broccoli florets, chopped
• 1/4 cup chopped sweet red pepper
• 4 cans (14-1/2 ounces each) chicken broth
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 1/2 cup water
• 3 cups shredded cheddar cheese
• 1 package (8 ounces) cream cheese, cubed
• 1 bottle (12 ounces) beer or nonalcoholic beer
• Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons

Directions

• In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and vegetables are tender, 25-30 minutes.
• Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons as desired.
• Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.