Think back to last week for a moment. Remember the Cheese Stuffed Soft Pretzels recipe? This soup is the nice, warm bath that I enjoyed dunking these warm pretzels into and that has proven to be one epic meal. You can see this delicious action happening below. German Beer Soup is one of the oldest soup recipes in Europe. There are many variations from using cream and eggs, to a sweet version using cinnamon and raisins. Personally, the combination of beer and cheese is a win-win for me. For a classically traditional beer cheese soup, the Germans use what is known as ‘mountain cheese’. This mountain cheese, called Bergkäse refers to a variety of cheeses produced in the Alps. Since I don’t have easy access to these delicious cheeses, I used gruyere. However, sharp white cheddar is also a good substitute. Would you believe that they used to serve beer soup for breakfast until the 19th century? Yep, it’s true. However, I digress… Unfortunately, the traditional Oktoberfest festival in Munich was cancelled this year, but that doesn’t stop me from enjoying the classic foods that they eat at this famous festival. It is soup season after all. The creaminess comes from the addition of potato and along with the cheese, with this combination, what’s not to love?
Cooks tip:
When I was testing this soup recipe, I first added the cheese before blending (I normally add it after). I thought this would ruin the soup, but it turned out to be extra creamy this way. If you’ve made this Creamy German Beer Cheese Soup, please leave a comment below. You can also ask a question there. I love to hear from my readers!
