Liquid Luck: Beer Cheese Soup

The potion within was splashing about merrily; it was the color of molten gold, and large drops were leaping like goldfish above the surface, though not a particle had spilled.” (HBP 186–7)

Liquid Luck Beer Cheese Soup

Liquid Luck: Beer Cheese Soup

Jennifer Fancher
This soup is wonderfully smooth and creamy; it can be enjoyed on its own or as part of a full Accio-toberfest meal, complete with Pretzel-ly Hallows for dipping. Be advised – overindulging with this potion may leave you with excessive giddiness and overconfidence.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Entrées
Servings 6 people


  • 4 Tbsp. butter unsalted
  • 1 carrot chopped
  • 1 stalk celery chopped
  • 1 onion diced
  • 2 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 16 oz. beer (of choice)
  • 1 Tbsp. dijon mustard
  • 10 oz. cheddar cheese
  • salt
  • black pepper


  • Melt butter in large pot over medium heat.
  • Add carrot, celery, onion, and garlic. Sauté for 10 minutes or until softened.
  • Add flour and stir well. Cook, stirring frequently, for 3 minutes, or until flour turns golden brown.
  • Slowly pour milk into pot, whisking until combined.
  • Reduce heat to medium-high. Stir in beer and mustard. Bring to a boil, whisking constantly until foam settles.
  • Simmer on low for 10 minutes, or until thickened. Remove from heat and whisk in cheese in portions.
  • Add salt and pepper to taste. Serve immediately.


  • We recommend a German-style beer and yellow cheddar.
  • Remember that most of the alcohol will cook out of this soup, making it safe for witches and wizards of all ages.
  • Try this soup with Jennifer's Deathly Hallow Pretzels.
  • This recipe was adapted from the Wanderlust Kitchen.


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