Beer Cheddar Soup

Chef D’s Beer Cheddar Soup
Yield approx. ½ gallon soup 64 oz. / 8 ea. 8 oz. servings


  • 4 Tbs Butter
  • 1 Medium Onion, small dice 1/4 inch cube
  • 5 Garlic Cloves, minced
  • 6 Russet Potatoes, skinned and cut into bite size pieces
  • 4 12oz Bottles of Deschutes Black Butte Porter
  • 1.5 – 2 Lbs Face Rock 2-yr Extra Aged Cheddar
  • 1/2 Gal. Heavy Cream
  • 1 Bay Leaf
  • Salt & Pepper to taste
  • Hot Sauce (optional)

Gather all your ingredients and  tools. You need a 4 qt pot to cook this in.

  1. Sweat onions in butter. Add garlic and bay leaf.
  2. Add 3 of the beers and reduce down by 75%.
  3. Reduce heat to barely a simmer and add in cream and the diced potatoes. Cook 45 minutes to an hour until the potatoes are soft. 
  4. You could choose to puree the soup or leave the potatoes in nice bite size pieces, so it has some texture.
  5. Slowly fold in the grated cheese until melted and season with salt and pepper to taste.  Hot sauce can be added if you like.
  6. Use the 4th beer to adjust the consistency of the soup if it is too thick, or save it for yourself!

Some Garnishment Ideas
Bacon lardons, scallions sliced thin, some grated cheese, croutons with some garlic butter and cheese on it, its endless, we all have our favorites.

Chef Darrell Folck is currently an instuctor at the Oregon Coast Culinary Institute.


Extra Aged Cheddar

Face Rock Extra Aged 2yr Cheddar: This cheddar received the 1st place ribbon at the 2015 ACS (American Cheese Society) Awards in the “BEST Aged Cheddar” category!

Our Premium Extra Aged Cheddar is sharp and luxurious with a smooth buttery flavor and creamy texture enhanced by cheese crystals that indicate a quality aged cheddar.

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12 Month Aged Cheddar

12 Month Aged Cheddar: Our 12 month Aged Cheddar is creamy with a slight nutty flavor. It is a medium cheddar,  full of creamy cheddary flavor- yet without the bite that you’ll find in the sharper versions. Low in moisture, this cheddar is great on its own or with your favorite foods.

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