Welsh Rarebit Soup

So I have been on kind of a kick about welsh rarebit. But I really don’t want to just make it to serve on toast points seems kind of underwhelming. I made Welsh rarebit yorkshire pudding the other day and it was just “ok” so I wanted to try something else. I decided to try it as a soup. I figure cheese soup is good why not add that kick from Worcestershire and mustard?

Welsh rarebit soup

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Soups
Cuisine: scottish
Servings: 8 people


  • 5 Cups Chopped yukon gold potato I leave skin on but for more smooth soup peel
  • 2 Qts Water
  • 6 Cloves Garlic
  • 2 Tbls Butter
  • 2 Tbls Olive oil
  • 2 Cups Onions chopped
  • 2 Each Celery stalk
  • 3 Each Bay leaf
  • 12 Ounce Lager beer
  • 3 Tbls Dijon mustard
  • 3 Tbls Worcestershire Sauce
  • 1 Cup Milk
  • 2 Cups Sharp cheddar cheese shredded 16 ounces
  • Chopped tomato
  • Crouton
  • Salt


  • Bring salted water to boil and add garlic cloves and chopped potatoes
  • Simmer 20 minutes until tender
  • Drain but reserve water
  • Sautee onions, celery and bay leaf in butter and olive oil 10 minutes but do not brown
  • Remove bay leaves
  • Add beer, milk, 2 cups potato water, potatoes, mustard, worcestershire sauce and cheese
  • Simmer for 10 minutes
  • In batches or with immersion blender belnd until smooth
  • Serve topped with fresh chopped tomato and croutons


    • For you and Louise you might want to cut the recipe in half unless you want to freeze and I am not sure how it would freeze.

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