Hearty Beer Cheese Soup Recipes

BEST BEER CHEESE SOUP

Steps:

• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; drain on plate lined with paper towels; crumble.
• Melt the butter in a skillet over medium heat. Cook the onion, carrot, and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano, and green onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken broth and beer; cook until heated through. Melt the processed cheese food and Cheddar cheese in the mixture in small batches. Season with garlic powder and stir.

HEARTY CHEESE SOUP

Steps:

• In a nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. Add the potatoes, broth, carrots, celery, salt, basil, parsley and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Reduce heat to low; add the cheese. Cook and stir until cheese is melted. Remove from the heat; stir in sour cream.

30-MINUTE BEER CHEESE SOUP

Steps:

• In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
• Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
• Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

EASY BEER CHEESE SOUP RECIPE

Steps:

• Cook vegetables in butter in large saucepan on medium heat 5 min. or until tender, stirring frequently. Add flour; mix well. Gradually add milk, stirring until well blended. Cook 3 to 5 min. or until thickened, stirring constantly.
• Add cheese; cook on low heat 1 to 2 min. until melted, stirring frequently. Stir in beer.
• Cook until heated through. (Do not boil.) Stir in pepper.

HEARTY BEER CHEESE SOUP

Steps:

• Cook, covered, the bouillon cubes, water, beer, celery and onion for about 20 minutes.
• Add potatoes and carrots. Cook until tender.
• Add cream of chicken soup and cheese. Heat until cheese is melted.
• Chopped cooked ham or crumbled bacon can be added. (Most people prefer the bacon!).
• Freezes well.

OTTO'S BEER CHEESE SOUP

Steps:

• Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil. Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, salt, dry mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened. Cut smoked sausage into 1/2-inch pieces and place in a saucepan. Saute sausage over medium heat until heated through. It will probably take about 5 to 7 minutes. Add sausage to the soup, transfer to a large serving bowl and serve hot.

BEST-EVER BEER CHEESE SOUP

Steps:

• In a large stockpot, melt the butter over medium heat. Add the carrots, peppers and 1/2 teaspoon salt and cook, stirring, until the vegetables are soft, about 5 minutes. Add the flour and cook, stirring, until well incorporated, about 5 minutes more.
• Add the chicken stock, beer and half-and-half and cook, whisking often, at a very slow simmer over medium-low heat for 15 minutes.
• Add the cheddar to the soup by the handful, whisking each batch until smooth. Add the Worcestershire, hot sauce, 1/2 teaspoon black pepper, the nutmeg, mustard and lemon juice, and stir to combine.
• Puree the soup in batches in a blender (holding a thick towel over the lid to prevent overflow) until very smooth.
• Just before serving, reheat the soup until steaming and taste for seasoning, adding salt as necessary. Ladle the soup into bowls and garnish each bowl with a swirl of mustard oil, a dollop of goat cheese and a sprinkle of thyme.

CHEDDAR CHEESE & BEER SOUP

Steps:

• In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

CHEESE AND BEER SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.
• Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.
• Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.