Description
A rich and creamy beer cheese soup with cheddar and tender vegetables that warms you up on chilly nights.
Ingredients
Scale
- 4 cups of chicken broth
- 1 cup of beer
- 1 cup of shredded cheddar cheese
- 1 cup of diced potatoes
- 1 cup of sliced carrots
- 1 cup of diced onion
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 2 tablespoons of all-purpose flour
- Salt and pepper to taste
- 3 tablespoons of butter
Instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, sliced carrot, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5–7 minutes.
- Stir in the all-purpose flour to coat the vegetables and cook for 1–2 minutes while stirring until lightly golden.
- Gradually whisk in the chicken broth until smooth and bring to a gentle simmer. Add the diced potatoes and cook until tender, about 15 minutes.
- Stir in the beer and heavy cream. Lower the heat and add the shredded cheddar a handful at a time, stirring until smooth. Season with salt and pepper to taste. Serve warm.
Notes
Serve with crusty bread or soft pretzels. For variations, add bacon, spice, or different cheeses.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 3.5g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 75mg