Warm Up Your Weary Bones With Beer Cheese Soup

If you are a fan or cheese and beer then this is the soup for you. Man oh man, you guys, this soup is incredible. I can’t get over the robust flavor!

Now, don’t worry, this soup is non-alcoholic as all the alcohol is burnt off during cooking. What you are left with is the bold and robust flavor of beer mixed with three different types of cheese. Yum! And guess what?

This soup is insanely easy to make. Hooray! We decided to have last minute dinner guests over last Sunday evening and I wanted to impress them with a hot and hearty meal. However, I was pressed for time.

So, I whipped up a batch of this beer cheese soup and it was ready within 2 hours. Amazing! One thing you do need to keep an eye on is the temperature you cook the soup at, especially if you plan to leave the soup in the pot to simmer after it is done.

The reason being is that cheese and milk tend to burn. You don’t want the bottom of your soup to scald. I would say to never cook this beer cheese soup over medium-high.

When you leave it on the stove to keep warm turn the burner power down to low and place a lid over the pot. I would also stir the soup often to ensure the bottom isn’t over-cooking. You are really going to be pleased how this yummy soup turns out. Enjoy!

Recipe and photo courtesy of Group Recipes.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.

Quick Tip: Add a few bits of bread crumbs, toast pieces, or croutons to the top of your beer cheese soup as a garnish.