Beer Cheese Soup Recipe
This thick and hearty soup is so filling that with a simple salad it is enough for dinner.
COST PER SERVING ► $1.16
SERVES ► 6–8
- ¼ cup butter or margarine
- 1 cup shredded carrots
- 1 cup finely chopped cauliflower
- 1 onion, chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 1 (12-ounce) bottle beer
- 3 cups Chicken Stock
- 1½ cups whole milk
- ½ cup heavy cream
- 2 cups shredded Cheddar cheese
- 1 cup shredded Swiss cheese
In large stockpot or saucepan, melt butter over medium heat. Add carrots, cauliflower, onion, and garlic and cook and stir until vegetables are tender, about 5–6 minutes.
Add flour, salt, and pepper; cook until mixture bubbles, then cook and stir for 2 more minutes.
Add beer; cook and stir until mixture thickens.
Add stock; cook and stir for 5 minutes.
Add milk and cream and cook until mixture is hot.
Add cheese, a handful at a time, stirring until cheese melts and soup is blended and thick. Serve immediately.
