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Beer Cheese Soup

October 21, 2015 by Erin, The $5 Dinner Mom 2 Comments

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beer cheese soup recipe

I’ve already heard from some friends that the Broccoli Cheese Soup was to.die.for. If you loved that, then you’ll love this Beer Cheese Soup. It is so rich and creamy!!!

The sharp cheddar paired with the white American cheese – seriously, drooling over this cheesy combo!

And I highly recommend the popcorn garnish. Because Beer Cheese soup just isn’t Beer Cheese soup without a popcorn topping!

UPDATE: we’ve had a number of questions on what kind of beer to use, so let me help!

Michelob AmberBock, Samuel Adams Boston Lager, or Shiner Bock would be my choices for a stronger, more distinct flavor. Looking for a lighter beer flavor? You could try Sierra Nevada Pale Ale or Boddington’s Pub Ale.

So in general, any lager or bock will have a stronger flavor. And, any pale ale or blonde would be lighter in flavor. But, keep in mind, if you don’t know if you like the beer, then I wouldn’t pour it into your soup without trying it first.  🙂

Also, if you truly just want a delicious cheddar soup, then omit the beer, and add another cup of broth!

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Beer Cheese Soup

Full of cheese and full of flavor!
Prep Time10 minutes minutes
Cook Time20 minutes minutes
Servings - 8 servings

Ingredients 

  • 1/2 cup unsalted butter
  • 2 medium carrots, finely chopped
  • 1-1/2 medium white onions, diced
  • 3 cloves peeled garlic, minced
  • 2 cups heavy whipping cream
  • 12 oz beer
  • 1 cup beef broth (or vegetable broth)
  • 1/3 cup cornstarch
  • 1 Tbsp dried ground mustard
  • dash of nutmeg
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • 12 oz sharp cheddar, shredded
  • 12 oz White American cheese, chopped
  • popcorn, optional garnish

Instructions

  • In a large pot, melt the butter over medium heat. Add the onion, carrots, and garlic. Saute for 4 - 5 minutes until carrots start to soften.
  • Add the cream,beer, mustard, nutmeg, salt and white pepper to the pot. Bring to a boil and reduce heat to low. Simmer for 7 minutes.
  • In a small bowl, combine the broth and cornstarch. Stir until all the lumps are gone. Add to simmering pot and stir to combine. Bring to a simmer for another 2 minutes until soup has thickened.
  • Add the cheese slowly, stirring continually.
  • Serve with popcorn for garnish.

Beer Cheese Soup

Erin’s Personal Recommendations for Chili, Soup & Stew Supplies:

  • 6 qt. Cast Iron Dutch Oven
  • 12 qt Large Nonstick Stockpot
  • 6.5 qt. Programmable Touchscreen Slow Cooker
  • Stainless Steel Soup Ladle (dishwasher safe!)
  • 4 piece Stoneware Soup Bowl Set

31 Days of Soups, Chili, and Stews from 5DollarDinners.com

See all of our 31 Days of Chili, Soups & Stews Recipes here!

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  • 31 Days of Skillet Dinner Recipes
  • 31 Days of Breakfast Recipes
  • 31 Days of Budget Friendly Paleo Recipes
  • 31 Days of Grilling Recipes
  • 31 Days of 31-Minute Dinners

Beer Cheese Soup from 5DollarDinners.com

Disclaimer: As an Amazon Associate, I earn commissions on qualifying purchases. Reviews, opinions are my own.
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Filed Under: Budget Friendly Recipes, Soup Recipes, Vegetarian Recipes Tagged With: 31 Days of Chili Soups & Stews

Comments

  1. Oscar says

    October 23, 2015 at 8:15 pm

    Mix of popcorn in a soup with cheese and vegetables for me is unique, I never heard nothing similar. I wil try.Very creative …

    Reply
  2. Margaret says

    October 25, 2015 at 2:54 pm

    Can this be frozen in individual servings?

    Reply

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