Beer + Cheese = Dang Good Soup!

This soup can be made on the stovetop or left to simmer in the slow cooker. Whichever method you choose works just fine. I have actually made beer and cheese soup both ways.

Check out what my pals over at Group Recipes had to say about this recipe:

“This is a rich, cheesy, soup, with a creaminess and bittiness that is unmatched! It integrates beer with three types of flavorful cheeses! This soup is the REAL DEAL!”

Indeed, this soup id definitely the real deal! It’s chock full of cheese, flavor, and wholesome goodness. You won’t be able to only have just one bowl.

Ingredients

1.5 cup minced carrots

1.5 cup minced onion

1.5 cup minced celery

5 cloves garlic, pressed

2 Land O Lakes sticks butter (1 cup)

6 cups College Inn chicken broth

24 oz. dark beer (2 12-fl oz beers)–any beer works though

1/3 corn starch (more if needed)

2 cups Borden cream

5 cups Kraft sharp cheddar cheese, grated

2 cups Kraft parmesan cheese, grated

2 cups Kraft Monterey Jack, grated

2 T. McCormick dry mustard

2 T. Worcestershire sauce

1 T. Frank’s hot sauce

Pepper, to taste

Morton salt, to taste

Instructions

Mince carrots, onions, celery and garlic using a food processor if available

Heat LARGE pot on medium with butter, minced vegetables and garlic and sautee

Add chicken broth, beer and corn starch (premix corn starch with liquid for best results)

Heat to boiling, then reduce to low and simmer for 45 minutes

Heat cream in a separate saucepan on medium

On medium-low gradually add cheese and stir constantly. Make sure heat is not too high, because it will break down cheese.

Once all the cheese has been added to cream, and broth mixture is done simmering and has thickened, add cheese mixture gradually

Lastly add dry mustard, Worcestershire, hot sauce, salt, pepper and other seasonings of your choice…and stir!

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Quick Tip: This recipe is super easy to double or even triple when feeding a large group.

Thank you to Group Recipes for this great recipe.