Beer Cheese Soup

If it comes out too thick add more beer :-) or chicken stock , or milk.

That's LAGER beer, no Bud or Coors etc. I like Leinenkugel’s Red, but that’s just personal preference Don't use any beer you wouldn't drink. The better the beer, the better the soup.

If it comes out too thick add more beer :-) or chicken stock , or milk.

That's LAGER beer, no Bud or Coors etc. I like Leinenkugel’s Red, but that’s just personal preference Don't use any beer you wouldn't drink. The better the beer, the better the soup.

tinker3433 @Tinker3433

If it comes out too thick add more beer :-) or chicken stock , or milk.

That's LAGER beer, no Bud or Coors etc. I like Leinenkugel’s Red, but that’s just personal preference Don't use any beer you wouldn't drink. The better the beer, the better the soup.

If it comes out too thick add more beer :-) or chicken stock , or milk.

That's LAGER beer, no Bud or Coors etc. I like Leinenkugel’s Red, but that’s just personal preference Don't use any beer you wouldn't drink. The better the beer, the better the soup.

Saved

Ingredients

10 servings

1&1/2 cup diced Onion
1 cupdiced Celery
1 cupdiced Carrot
1/2 cup (1 stick)Butter, melted
1/2 cupFlour
4 cupsChicken Stock
1&1/2 Beer, (Lager / IPA)
1 teaspoonBlack Pepper
1 teaspoonCayenne Pepper
1 teaspoonWhole Leaf Thyme
1 teaspoonDry Mustard
1 teaspoonHot Pepper Sauce
1 teaspoonWorcestershire Sauce
1 tablespoonminced Garlic
8 ouncesVelveeta cheese
6 ozMerkt's Cheddar Cheese Spread
8 ouncesCheddar Cheese
1 cupHeavy Whipping Cream, (or half and half))
Milk to thin
Optional:
Bacon
Use bacon grease to sauté veggies
Kielbasa
Paprika sprinkled on top soup at serving
Croutons
Pretzel

Saved

Steps

1

In large Dutch Oven, sweat onion, celery and carrot in butter (or bacon grease) until soft.
2

Add chicken stock, beer, seasonings.
Bring to boil, then reduce to simmer.
3

Meanwhile, place butter in a 1-quart saucepan and melt over low heat, but do not let it brown.
4

When melted, gradually whisk in flour to make a roux and cook 3 to 5 minutes, whisking occasionally, and being careful not to let mixture brown too much.
5

Temper in some of the soup, 1/3 cup at a time
6

Gradually add the roux to the soup and whisk until smooth, simmer 10 minutes to thicken.
7

Gradually add Velveeta and Merkt cheese and whisk until smooth.
8

Add Cheddar Cheese a bit at a time and whisk until smooth
9

When all the cheese is added and melted, add cream and whisk until combined and heated through.
10

Do not allow soup to boil or the cheese will curdle.