This Bavarian Spinach Beer Cheese Soup is a rich, cheesy soup full of spinach and crab. With Velveeta and Alfredo sauce, this soup is smooth and perfect served with a stack of your favorite crackers.

Table of Contents

Easy Beer Cheese Soup Ingredient List

We are always looking for good recipes without meat to fix on Fridays during the season of Lent, and this one fits the bill. Barbara bookmarked this recipe in The Working Cook cookbook a long time ago, and finally got around to making it. She modified it a bit to fit her family.

Olive Oil
Onion
Fresh Spinach – This recipe uses 8 ounces of fresh spinach which looks a bit overwhelming when you add it to the skillet but do not worry. Once it cooks down, the spinach will wilt and be the perfect amount. If you aren’t a big fan of the stems on the spinach leaves, you can cut them off before adding.
Jarred Alfredo Sauce
Bottled Beer or Ale
Velveeta (cheese melt)
Canned Crab Meat

Another great thing about this soup is that you can fix it in a large skillet or even a medium-sized soup pot on the stove top. This soup is a great dinner option, especially when served with your favorite crackers or pretzel bites.

How to Make Bavarian Spinach Beer Cheese Soup

Step by Step Instructions

Heat olive oil over medium heat in a large skillet; add onion and saute until soft.
Add spinach and beer and wilt down the spinach, stirring constantly.
To the mixture, add Alfredo sauce, Velveeta and crab meat. Let simmer and stir constantly over low heat until cheese is melted and soup is smooth. (Add cream or milk if you’d like a thinner soup.)
Serve with a soft pretzel for a true Bavarian meal.

Storage Instructions

Let leftovers cool. Transfer to an airtight container, and store in the fridge.

Full recipe for beer cheese soup is in the recipe card below.

Recipe Variations

Add any of your favorite vegetables to this soup including carrots, garlic, celery, bell peppers, mushrooms. I recommend sautéing them in the oil to soften.
Coconut oil or butter are great substitutes for olive oil.
Add a protein like ground turkey, cooked bacon or ground sausage, if desired.
A dash of Worcestershire sauce or a squirt of mustard gives great flavor.
Substitute sharp cheddar cheese for the Velveeta.
Smoked paprika and dry mustard are great spice options that could be added.
For a thinner soup, add some chicken broth or water.

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Print Recipe

Bavarian Spinach Beer Cheese Soup

This Bavarian Spinach Beer Cheese Soup is a rich, cheesy soup full of spinach and crab. With Velveeta and Alfredo sauce, this soup is smooth and perfect served with a stack of your favorite crackers.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American

Keyword: Bavarian Spinach Beer Cheese Soup, Spinach Beer Cheese Soup with Crab

Servings:

Calories: 437kcal

Author: Barbara

Ingredients

1 Tablespoon olive oil
1/4 cup diced onions
8 oz. fresh spinach
12 oz. bottle beer
15 oz. jar Alfredo cream sauce
8 oz. Velveeta cubed
6 oz. can crab meat

Instructions

In a large skillet, heat olive oil over medium heat; add onion and saute for 4 to 5 minutes or until soft.
Add spinach and beer to the skillet. Wilt down the spinach, stirring constantly. (This will seem like a ton of spinach, but it will wilt down.)
Add Alfredo cream sauce, Velveeta and crab meat. Stir constantly over low heat until cheese is melted, and soup is smooth.
Cream or milk can be added if you desire a thinner consistancy.