A rich tasting soup that’s made in a single pot
Adapted from Food With Feeling
Beer Cheese Soup
Ingredients
Instructions
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In a large pot, melt butter over medium-high heat.
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Add onion, carrots, celery, garlic, and salt. Sauté for 5-6 minutes, stirring occasionally.
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Add flour and cook an additional 30 seconds, stirring constantly.
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Whisk in broth and milk and bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
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(Optional) If no vegetable chunks are desired in the finished soup: Remove mixture from heat and let sit for 5 minutes, then use a regular or immersion blender to puree the vegetables until no chunks remain.
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Whisk in the beer, Worcestershire sauce, and mustard.
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Whisk in the shredded cheese in handfuls until it is all added, then continue to whisk until the cheese is melted and well combined.
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Bring mixture back up to a low simmer for an additional 15-20 minutes to thicken.
Servings 16
- Amount Per Serving
- Calories 317kcal
- % Daily Value *
- Total Fat 19g30%
- Saturated Fat 12g60%
- Cholesterol 51mg17%
- Sodium 973mg41%
- Potassium 239mg7%
- Total Carbohydrate 17g6%
- Dietary Fiber 1g4%
- Sugars 3g
- Protein 15g30%
- Calcium 30 mg
- Iron 5 mg
- Vitamin D 11 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Notes
- Serving suggestion: top with bacon bits, parsley, or additional shredded cheese
- If less soup is desired, the recipe can be easily cut in half
- While a dark beer is recommended for fullest flavor, a lighter beer can be used
