Beer Cheese Soup
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
Ingredients
Scale
- 1 tablespoon butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 2 cloves garlic, minced
- 4 tablespoons flour
- 1 cup beer
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 cups cheddar cheese, I used 1 cup white cheddar & 1 cup sharp cheddar
- 1 tablespoon dijon mustard
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
Instructions
- In a large dutch oven over medium heat, melt the butter. Add in the onion, carrots, celery, and garlic. Cook for 4-5 minutes or until soft.
- Add the flour to the pan and stir to combine. Let brown slightly.
- Add the beer and the chicken broth. Bring to a boil. Once boiling, reduce heat to low and add the cream and cheese.
- Stir to combine, until cheese is melted. Add in the mustard, Worcestershire sauce, and salt and pepper to taste.
- Use immersion blender (or regular blender) to blend soup until smooth.
- Serve with croutons or homemade soft pretzels. Enjoy!
Nutrition
- Serving Size: 4
Find it online: https://prairiecalifornian.com/beer-cheese-soup/