Beer Cheese Soup
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Description
Fabulous! Serve with croutons and a sprinkle of cheese or bacon bits on top.
Ingredients
- 1 ⅓ cups chicken broth
- ½ cup diced carrots
- ⅓ cup chopped onions
- ¼ teaspoon ground black pepper
- 2 (16 ounce) jars processed cheese spread (such as Cheese Whiz®)
- 1 pint half-and-half
- 1 (12 fluid ounce) can or bottle beer
- 1 ⅓ cups milk
- 3 tablespoons Worcestershire sauce
- ¼ cup all-purpose flour
- 2 tablespoons butter, melted
Directions
- 1. Stir chicken broth, carrots, onions, and black pepper together in a large saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and cook until the carrots are tender, about 30 minutes.
- 2. Stir cheese spread, half-and-half, beer, milk, and Worcestershire sauce into the broth; cook, stirring frequently, until the cheese spread melts completely into the mixture, 5 to 7 minutes.
- 3. Whisk flour and butter together in a small bowl; stir into the mixture in the saucepan until smooth. Bring the liquid to a simmer, reduce heat to low, and cook, stirring frequently, until the soup is thickened, about 1 hour.
Nutrition Facts
serving: 8 servings
calories: 508.5 kcal
carbohydrates: 22.1 g
protein: 22.8 g
saturated fat: 22.3 g
cholesterol: 99.2 mg
sodium: 2115.9 mg
fiber: 0.5 g
sugar: 3.5 g
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