Cheddar Beer Soup
User Reviews
0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
4
-
Course
Soup
Cheddar Beer Soup
Report
Crafted with ease and taste in mind, this recipe is a great choice.
Share:
Ingredients
- 4 Bacon cut into small pieces, slices
- 2 leek white and pale green parts only, sliced, medium
- 2 carrot diced, medium
- 2 celery diced, ribs
- 2 cloves garlic
- 1 bay leaf
- 4 tbsp butter unsalted
- ⅓ cup flour
- 2 cups milk whole
- 1 ¾ cups chicken broth
- 1 Pilsner beer 12-oz bottle
- 1 tbsp Worcestershire sauce
- 1 tsp mustard powder dry
- 4 cups extra-sharp cheddar cheese grated
- sea salt to taste, freshly cracked black pepper
- black pepper to taste, freshly cracked black pepper
- chive chopped, fresh
Instructions
- Cook the bacon bits in a large Dutch oven over medium heat until browned and crisp.
- Remove the bacon bits with a slotted spoon from the Dutch oven and place them on a paper towel to drain the grease. Set aside to use later.
- Add the butter to the Dutch oven along with the leeks, carrots, and celery.
- Cook, stirring occasionally, for 6-7 minutes, or until tender.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the flour and combine well with the veggies. Cook, stirring often, for 3 minutes.
- Slowly, in a steady stream, whisk in the chicken broth, beer, then milk.
- Add the Worcestershire sauce, dried mustard, and bay leaf.
- Simmer for 30 minutes, or until the veggies are completely tender.
- Side Note: Don't let the mixture boil or the milk can curdle.
- Remove the bay leaf from the soup and then add the shredded cheese. Stir until the cheese is completely melted.
- Blend the mixture with an immersion blender until smooth and creamy.
- Taste and season with sea salt and freshly cracked black pepper, to taste.
- Serve topped with bacon bits and freshly chopped chives. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
