Beer Cheese Soup
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Beer Cheese Soup
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How to make a rich, decadent beer cheese soup that is the perfect comforting dinner or lunch. Serve in bread bowls for an extra special meal.
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Ingredients
- 6 lices thick-cut bacon
- 1/2 cup celery finely chopped
- 1/2 cup carrot finely diced
- 1 cup onion finely chopped
- 1 tablespoon minced garlic
- 2 cups chicken broth
- one ounce bottle pilsner or other light beer
- 1 teaspoon dried thyme
- 1 tablespoon Dijon mustard
- 1/2 tablespoon Worcestershire sauce
- 1 cup heavy cream
- 3 tablespoons cornstarch
- 8 ounces aged yellow cheddar cheese coarsely shredded
- 4 ounces smoked cheddar cheese coarsely shredded
- Salt and freshly ground pepper
Garnishes
- smoked paprika
- minced fresh parsley
- ground nutmeg
Instructions
- In a Dutch oven or a large stockpot, fry the diced bacon until tender-crisp. Remove and place on a paper towel-lined player to drain. Reserve 2 tablespoons of the bacon grease in the pan, and drain the rest.
- Using the reserved bacon great, saute the onions, carrots, and celery until the vegetables are softened. Add in the garlic, then saute until browned and fragrant.
- Add the chicken stock and beer, thyme, mustard, and Worcestershire sauce and cook over medium heat, whisking often, for about 15 minutes.
- Whisk the cornstarch into the heavy cream, then whisk into the soup. Keep whisking until it's fully incorporated and there are no lumps.
- Add in the shredded cheese slowly, whisking until the cheese has melted in, then adding a bit more until all of the cheese has been melted in.
- Season to taste with salt and pepper, and a dash of hot sauce if desired.
- Remove from the stove and use a handheld immersion blender to puree the soup until it's all smooth and combined. You can also puree it in a blender if needed.
- Ladle the soup into bowls and garnish with the reserved cooked bacon and any seasoning choices you prefer.
Notes
- smoked paprika adds another smoky layer to this soup if you sprinkle some on top while serving
- nutmeg is a traditional choice to sprinkle on top, just a little bit does the trick
- if using a bread bowl, the calories for this recipe don't include it
Nutrition Information
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Calories
556kcal
(28%)
Carbohydrates
11g
(4%)
Protein
20g
(40%)
Fat
48g
(74%)
Saturated Fat
26g
(130%)
Trans Fat
1g
Cholesterol
138mg
(46%)
Sodium
950mg
(40%)
Potassium
336mg
(10%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
2996IU
(60%)
Vitamin C
9mg
(10%)
Calcium
463mg
(46%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Calories | 556kcal | 28% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 48g | 74% |
| Saturated Fat | 26g | 130% |
| Trans Fat | 1g | 50% |
| Cholesterol | 138mg | 46% |
| Sodium | 950mg | 40% |
| Potassium | 336mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2996IU | 60% |
| Vitamin C | 9mg | 10% |
| Calcium | 463mg | 46% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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