Creamy Beer Cheese Soup
It doesn't get easier or more decadent than my Creamy Beer Cheese Soup. Yes, you read that right: Beer Cheese Soup! You're going to love this!
Ingredients
- 6 ounces of beer I recommend a pale or amber ale
- 2 c. sharp cheddar
- 1.5 c. chicken stock
- 1 c. heavy cream
- ⅓ c. all-purpose flour
- 1 onion finely diced (I recommend vidalia or white)
- 3 tbsp. butter
- garlic powder to taste
- black pepper to taste
- kosher salt to taste
- bacon crumbles for garnishing
- freeze-dried or fresh chives for garnishing
Instructions
- Over medium heat, melt butter in a saucepan or Dutch oven. Once melted, add the finely diced onion and cook until the onions are translucent, roughly 3-5 minutes.
- Once onions are cooked, add flour and stir until onions are fully-coated. Cook for 15-30 seconds. Add chicken stock, heavy cream, garlic powder, salt, and pepper. Stir until well-combined. Allow ingredients to cook together and thicken for about 5-8 minutes.
- Add in shredded cheddar cheese and beer and stir well. Cook until heated through and uniformly melted and smooth, roughly 2-4 minutes. If you want the soup to be thinner, add more cream.
- Serve in a bowl topped with chopped bacon and chives (either fresh or freeze-dried). Enjoy!
Notes
- If you want the soup to be thinner, add more heavy cream.
- Be sure to use an amber or pale ale for this recipe. While many other beers would work, I recommend not using an IPA.
Nutrition
Calories: 824kcalCarbohydrates: 27gProtein: 34gFat: 63gSaturated Fat: 37gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 189mgSodium: 931mgPotassium: 328mgFiber: 1gSugar: 5gVitamin A: 2076IUVitamin C: 3mgCalcium: 902mgIron: 1mg
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