Beer Cheese Soup
You can't even tell there's a bunch of vegetables in this soup once you blend it up into a warm mass of beer and cheese!
Servings: 6 servings
Ingredients
- 3 tbsp butter
- 1 ½ cups onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 1 clove garlic minced
- ⅓ cup flour
- 3 cups chicken or vegetable broth
- 1 can beer (a solid brown ale like Newcastle works here, but I also have had success with Busch Lite)
- 4 cups milk
- 5-6 cups sharp or extra sharp Cheddar shredded
- 2 tbsp Dijon mustard
- 1 tsp dry mustard powder
- 2 tsp Worcestershire sauce
- 1-3 dashes hot sauce
- 1 tsp salt
- ⅛ tsp cayenne pepper optional
- black pepper to taste
Instructions
- Heat the butter in a large pot over medium heat.
- Add the onions, celery, carrots, and garlic and let saute until softened, about 5 minutes. Stir frequently to prevent sticking.
- Add the flour, stirring to coat the vegetables, and cook for 3 more minutes.
- Next, add the broth and beer, stirring well. Simmer over medium heat for 10 minutes.
- Slowly stir in the milk and mix well, let heat up for 1 minute.
- Turn the heat off but leave the pot on the burner. Slowly add the cheese, stirring to incorporate between each handful.
- Add the mustards, salt, and peppers here.
- Once the cheese is melted, use an immersion blender to whip the soup into a velvety, smooth mixture, for about 2-3 minutes. Taste again and adjust seasonings.
- Serve in a bread bowl, with bread or a big soft pretzel or garlic knot on the side if you wish. Or, put the garlic knot IN the bowl and cover with soup for a real treat.