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Beer Cheese Soup

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Today is Holiday Recipe Club!  Erin over at Big Fat Baker came up with the idea a few months ago.  We all get together near a holiday and Erin challenges us to come up with something from a list of ingredients.  This month our choices were potatoes, pistachios or beer.  I think based on the title it is pretty obvious I picked beer!  I did do something with potatoes as well, but I posted about that yesterday.  Do you want to join in the fun?  Go to Holiday Recipe Club and Erin will give you all of the information.

My husband loves Beer Cheese Soup.  There was a place in Cedar Rapids that had a great version of it.  Being that I don’t like cheese, it isn’t really my favorite soup.  But I have tried his before, and it is always been mild and surprisingly good.  So at his request I took full advantage of the Holiday Recipe Club and attempted this soup for him.  I think it was a resounding success!  This recipe makes a TON, I mean like 12 servings!  My husband ate this straight for 4 meals, and I froze the rest.  He even took another one out last night for his dinner.  Always a good sign with him!

This soup is pretty easy to put together.  You could cut it in half very easily, but it does freeze very well.  I even got to use my immersion blender, which doesn’t get used nearly enough.

Yield: 10

Beer Cheese Soup

Beer Cheese Soup

Beer and Cheese come together for a comforting soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 3/4 cup onion, , finely diced
  • 1/2 cup celery, , diced
  • 3/4 cup carrots, , diced
  • 1/2 pound bacon, , chopped
  • 2 bottles Beer, (I used Spotted Cow, but any Ale or Pilsner would work)
  • 4 3/4 cup chicken stock
  • 1 Tbls dry mustard
  • 1 Tbls garlic, , minced
  • 1/2 cup butter
  • 1 1/4 cup flour
  • 2 pounds Cheddar Cheese
  • 3 cups heavy cream

Instructions

  1. In a large pot brown bacon. Remove from pan, and drain on a paper towel. Remove bacon drippings, leaving about 1 Tbls in the pan.
  2. Add onion, celery, carrots, and garlic, saute until soft. Do not brown the veggies.
  3. Add flour and butter, stirring until the flour is cooked.
  4. Whisk in chicken stock, and beer.
  5. Add back in about 1/2 of the bacon, what is left will be used for garnish when serving.
  6. Using an immersion blender, blend until smooth. If you don't have an immersion blender you can use a food processor or regular blender.
  7. Bring the soup to a boil. Once boiling, over a medium heat gradually add cheese, and mix until smooth.
  8. Add the cream and dry mustard, whisk until combined and heated through. Serve garnished with bacon.

Notes

Adapted from St. Francis Brewery

Nutrition Information

Yield

10

Serving Size

1
Amount Per ServingCalories 940 Total Fat 75g Saturated Fat 43g Trans Fat 2g Unsaturated Fat 26g Cholesterol 221mg Sodium 1247mg Carbohydrates 27g Net Carbohydrates 0g Fiber 1g Sugar 6g Sugar Alcohols 0g Protein 36g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
© Erin S
Cuisine: American / Category: Dinner Recipes

 

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Comments

  1. Joanne says

    That soup looks SO good, seriously, it’s tough to make good looking soup and then make it look good in a photograph as well. Love the garnish too =)

    Reply

  11. Anna @ hiddenponies says

    I have sooo many beer cheese recipes I am dying to try, and this is one is getting added to the top of the pile! Now if the beer and cheese would just last long enough to make it into a recipe 😛

    Reply

  17. kita says

    Its been that in between weather where its still cool enough for a bowl of soup and this one really really looks like it would hit the spot right now with all its cheesy goodness.

    Reply

  18. Ashleigh says

    Ok, this looks ah- amazing! Not gonna lie, I saw this on Pinterest and was drawn in by the pic with Spotted Cow. Since I’ve moved away from Madison, I crave that regularly. People actually gave it to us for wedding presents and I was hiding it all over our pantry to try to make it last longer. Why can’t they sell it everywhere?! I’m making this tonight (sans cow) , can’t wait!!

    Reply

    • Erin says

      HA!! I love Spotted Cow, and miss is so much since moving away from Madison! My family still lives there though, so they import it for me 🙂
      Hope you enjoy the soup!

      Reply

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