Beer Cheese Soup Recipe

Name: Beer Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups fat-free, less-sodium chicken broth, divided; 1 1/4 cups cubed peeled Yukon gold potato (about 10 ounces); Cooking spray; 1/2 cup finely diced onion; 1/2 cup finely diced celery; 1/2 cup finely diced carrot; 1 teaspoon minced garlic; 1/2 cup all-purpose flour (about 2 1/4 ounces); 2 1/2 cups 1% low-fat milk; 3/4 cup (3 ounces) shredded sharp cheddar cheese; 1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese; 1/2 teaspoon dry mustard; 1/2 teaspoon Worcestershire sauce; 1/4 teaspoon black pepper; 1/8 teaspoon salt; 1 (12-ounce) can beer; Freshly ground black pepper (optional)

Servings: persons

4 1/2 cups fat-free, less-sodium chicken broth, divided
1 1/4 cups cubed peeled Yukon gold potato (about 10 ounces)
Cooking spray
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced carrot
1 teaspoon minced garlic
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
1 (12-ounce) can beer
Freshly ground black pepper (optional)

1
Simmer 2 cups broth and potato in a small saucepan. Cook 15 minutes or until potato is tender. Transfer potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Set mixture aside.
2
Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, celery, and carrot to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 2 1/2 cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients (through salt) to pan; cook for 1 minute or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated. Garnish with black pepper, if desired.

825

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 1/2 cups fat-free, less-sodium chicken broth, divided, 1 1/4 cups cubed peeled Yukon gold potato (about 10 ounces), Cooking spray, 1/2 cup finely diced onion, and more.

Yes, Beer Cheese Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beer Cheese Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions