Beer Cheese Soup
Beer Cheese Soup combines beer with lots of sharp cheddar cheese, chicken stock, half and half, and plenty of vegetables for a creamy and delicious soup.
Servings: 8
Calories: 523kcal
Ingredients
SOUP BASE
- 1/4 cup butter
- 1 small onion, diced (about 1/2 cup)
- 1 medium jalapeno pepper, seeded and diced (about 1/4 cup)
- 1-2 medium carrots, finely grated (about 1/2 cup)
- 1/4 cup chives, diced
- 1 teaspoon garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon dry mustard powder
- 2 cups chicken stock
- 12 ounces light beer, or a lager
CHEESE SAUCE
- 1/4 cup butter
- 1/4 cup flour
- 1 1/2 cups half and half
- 5 cups sharp cheddar, shredded
- cooked and crumbled bacon, (optional) for garnish
- popcorn or croutons, (optional) for garnish
Instructions
SOUP BASE
- In a large pot, melt 1/4 cup of butter over medium heat.
- Add diced onions, jalapeno pepper, carrots, chives, garlic, Worcestershire sauce, salt, pepper, and dry mustard. Cook until vegetables are tender (8-10 minutes).
- Pour in the chicken stock and beer. Simmer on low as you prepare the cheese sauce.
CHEESE SAUCE
- In a medium saucepan, melt 1/4 cup butter over medium heat.
- Add flour and whisk together. Cook until browned (1-2 minutes).
- Slowly add the half and half, whisking until thickened.
- Remove from heat and add the shredded cheese. Stir until melted.
- Use an immersion blender to make the cheese mixture smooth. (It will be thick.) Set aside. (Optional: You can also use the immersion blender on the vegetables for an even smoother soup.)
- Pour the cheese sauce into the pot of soup and whisk to combine. Cook on low for 10 minutes.
- Serve with cooked and crumbled bacon, popcorn, and/or croutons for garnish.
Nutrition
Calories: 523kcal