Easy Venison Beer Cheese Soup

Inspired by one of my favorite dips, this soup is warm and comforting and perfect after a long night in the tree stand.

This Venison Beer Cheese Soup is easy to make and can be on the table in less than an hour! It’s simple to make and is loaded with seasoned ground venison, veggies, and of course, BEER and CHEESE. It’s creamy and irresistible and perfect for these colder winter months. The beer in the broth adds a depth of flavor that’s indescribable and will have you coming back for seconds. I could not stop dipping pretzels into my leftover broth!

Beer cheese dip has always been a favorite in our house. So I thought, why not make it into a soup this winter? So I did exactly that. The flavor combination of beer and cheese is simply the best. I wanted to add more protein, so of course in my house the obvious choice is ground venison. You really can’t ever have too many recipes for ground venison. All of the seasonings, the worcestershire sauce, and the mustard add subtle hints of flavor that compliment so well. Don’t forget to serve this recipe with warm soft pretzels!

Ingredients You’ll Need To Make This

• Bacon (Technically It’s Optional… But C’mon)
• Ground Venison
• Veggies- Onions, Carrots, Celery
• Seasonings
• Minced Garlic
• Worcestershire Sauce
• Mustard
• Beer- Light Beer like a Pilsner is what I’d recommend
• Cheese- Use High Quality Block Cheese and Shred at Home for Best Results
• Half and Half

If You Like This Recipe, You’ll Love These:

• Easy Weeknight Venison Tortilla Soup
• Creamy Wild Turkey Leg White Chili
• Venison French Onion Stew (With the CanCooker Jr.)

Venison Beer Cheese Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This easy Beer Cheese soup recipe is loaded with venison, veggies, seasonings and of course beer and cheese!

• Author: Jenn Homa
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50 minutes-1 hour
• Yield: 4–6 servings 1x

Ingredients

Scale 1x2x3x

• 4 Slices Thick Cut Bacon, Cooked and Chopped
• 1 pound Ground Venison
• 2 teaspoons Smoked Paprika
• 1 teaspoon Salt
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• ½ teaspoon Black Pepper
• 4 tablespoons Butter
• 1 Large Onion, Diced
• 2 Carrots, Diced
• 2 Celery Stalks, Diced
• 1.5 tablespoons Minced Garlic
• 5 tablespoons All Purpose Flour
• 1 (12 ounce) bottle Pilsner-Style Beer
• 2 cups Chicken Broth
• 2 cups Half and Half
• 1 tablespoon Dijon Mustard
• 2 teaspoons Worcestershire Sauce
• 2 ½ cups Shredded Sharp Cheddar Cheese

To Garnish

• Diced Green Onions
• Additional Shredded Cheese
• Pretzels or Croutons

Cook Mode Prevent your screen from going dark

Instructions

1. In a large Dutch oven, cook bacon over medium high heat. Once cooked, remove from pan and set onto a paper towel lined plate. Once cooled, crumble. This will be used later to garnish. 
2. In the same pot, add in ground venison and cook until browned, breaking it up as it cooks, about 5-7 minutes. Season with salt, oregano, thyme, smoked paprika, and black pepper and mix well. Remove from pot. 
3. In the same pot add butter. As it melts, add in onion, carrots and celery and cook until softened, about 6-8 minutes. Stir in garlic and cook until fragrant.
4. Sprinkle flour over top and mix well until lightly browned, about 2 minutes. 
5. Stir in beer. Cook for another 2 minutes. 
6. Add back in the ground venison, broth, half and half, Dijon mustard, Worcestershire sauce. Bring to a boil. Once boiling, reduce the heat to simmer until thickened, 12-15 minutes. 
7. Slowly stir in shredded cheese and serve warm with garnishes of choice