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.
- 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
- 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. Add onion, celery, carrots, and garlic, saute until soft. Do not brown the veggies. Add flour and butter, stirring until the flour is cooked. Whisk in chicken stock, and beer. Add back in about 1/2 of the bacon, what is left will be used for garnish when serving. Using an immersion blender, blend until smooth. If you don't have an immersion blender you can use a food processor or regular blender. Bring the soup to a boil. Once boiling, over a medium heat gradually add cheese, and mix until smooth. Add the cream and dry mustard, whisk until combined and heated through. Serve garnished with bacon.
Adapted from St. Francis Brewery
Erin S
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Joanne says
March 15, 2012 at 4:39 pmThat 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 =)
Wendy (The Weekend Gourmet) says
March 15, 2012 at 5:53 pmThis looks so good…especially with the bacon on top! We’ve got just a few more weeks before the warm weather settles in for a while here in Texas, so I need to make more soup!
My Inner Chick says
March 15, 2012 at 5:55 pmOh, My Goodness,
This soup looks F A B !!!
Ramona says
March 15, 2012 at 6:11 pmI think my hubby would love this soup too. 🙂 What a great idea of cheese and beer in a soup. 🙂
Mimi says
March 15, 2012 at 7:16 pmWhat a delicious way to get your beer intake!
Mimi
Barb @ Profiteroles and Ponytails says
March 15, 2012 at 7:53 pmWow, I’ve never had beer and cheese soup. This looks amazing, and I think it is something that the entire family would enjoy.
Sandra's Easy Cooking says
March 15, 2012 at 9:26 pmThis sounds really interesting, Erin! I made before cheese and potatoes combo but never with beer! Recipe is just fantastic! Well done sweetie!
Baking Serendipity says
March 15, 2012 at 9:57 pmIs it bad that all I can focus on is that pretzel roll in the back corner of your photo? 🙂
Erin says
March 15, 2012 at 10:01 pmWondered if anyone would notice that!
Jennifer (Delicieux) says
March 16, 2012 at 12:01 amThis totally sounds like a recipe my fiance would love. Beer and cheese are definitely a way to a mans heart I’ve found. 😀 Thanks for sharing.
Veronica Gantley says
March 16, 2012 at 11:04 amBeer and cheese my two favorites, and you made them into a soup. Yum.
Anna @ hiddenponies says
March 16, 2012 at 2:23 pmI 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 😛
Stephanie @ Eat. Drink. Love. says
March 16, 2012 at 8:17 pmBeer and cheese. With bacon. Does it get any better?!
Janet@FCTC says
March 16, 2012 at 9:41 pmOooo, I haven’t had beer cheese soup in forever, Erin. This looks wonderful! And like others have said… BACON!!!
Samantha says
March 17, 2012 at 6:44 amI love that you used Spotted Cow! This soup looks wonderful.
Eileen says
March 17, 2012 at 8:30 amThis sounds creamy and rich. A great way to celebrate – St. Patty’s Day. No calories – right:)
Elyse @The Cultural Dish says
March 18, 2012 at 8:08 pmOh yes please!! This looks so delicious! I love the bits of bacon on top too!
kita says
April 1, 2012 at 2:54 pmIts 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.
Ashleigh says
January 28, 2013 at 10:18 amOk, 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!!
Erin says
January 28, 2013 at 10:52 amHA!! 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!