Copycat Flying Saucer Beer Cheese Soup Recipe

Name: Copycat Flying Saucer Beer Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup red sweet bell peppers or 3/4 whole red sweet bell pepper, sliced julienne; 1 (32 ounce) package Velveeta cheese, cut into small cubes; 4 tablespoons butter; 1/2 cup all-purpose flour; 1 tablespoon cornstarch; 1/2 cup cold water; 1 (32 ounce) box low sodium chicken broth; 3 cups half-and-half; 1 (12 ounce) bottle dark beer (I use Samuel Adams Boston Lager); 2 dashes cayenne pepper sauce (I use Frank's Red Hot); 1/2 teaspoon ground cayenne pepper; 1/2 teaspoon salt

Servings: persons

3/4 cup red sweet bell peppers or 3/4 whole red sweet bell pepper, sliced julienne
1 (32 ounce) package Velveeta cheese, cut into small cubes
4 tablespoons butter
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 cup cold water
1 (32 ounce) box low sodium chicken broth
3 cups half-and-half
1 (12 ounce) bottle dark beer (I use Samuel Adams Boston Lager)
2 dashes cayenne pepper sauce (I use Frank's Red Hot)
1/2 teaspoon ground cayenne pepper
1/2 teaspoon salt

1
Add butter and peppers to large soup pot over medium heat. Saute until peppers are tender.
2
Add flour and half of chicken broth, stir with whisk to remove lumps and cook until thick and bubbly.
3
Add remaining chicken broth, beer and half-and-half and stir. Add cheese a little at a time and stir constantly, making sure the cheese does not stick to the bottom of the pan and burn. Cook until cheese is melted and smooth.
4
Add ground cayenne pepper, salt and two dashes of cayenne pepper sauce and stir.
5
In a separate bowl, mix cold water and corn starch until smooth. Pour the mixture into the soup pot to thicken and add body. Continue to cook until soup is smooth and creamy.
6
Transfer soup to a crock pot to keep warm until ready to serve. Additional cooking in a crock pot will ensure that the soup is over indirect heat, so the cheese does not burn at the bottom of the pan. Also, it will allow the red peppers to cook and soften into the soup.
7
Serve soup in a bread bowl or in a bowl with large chucks of white bread on the side for dipping. Enjoy!

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3/4 cup red sweet bell peppers or 3/4 whole red sweet bell pepper, sliced julienne, 1 (32 ounce) package Velveeta cheese, cut into small cubes, 4 tablespoons butter, 1/2 cup all-purpose flour, and more.

Yes, Copycat Flying Saucer 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.

Copycat Flying Saucer Beer Cheese Soup

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