Beer Cheese Soup

By TNTPayne

If you are a soup lover and a cheese lover this soup is the perfect combination for you.

Ingredients

• optional garnishes:
• 3 tablespoons extra virgin olive oil or enough to coat bottom of pan
• 2 cups chopped onion (2-medium)
• 2-3 pinches salt and pepper
• 2 garlic cloves, minced
• 1 (12-ounce) bottle beer (I'd recommend a light beer or pilsner to avoid bitterness.)
• 3 cups chicken broth, divided
• 1/2 cup all-purpose flour (about 2 1/4 ounces)
• 2 cups milk, divided
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups (5-ounces) shredded extra-sharp cheddar cheese
• fried bacon, crumbled
• finely chopped fresh chives
• sourdough bread, cut into 1-inch cubes and toasted in oven

Details

Servings 8
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Heat 3 tablespoons of olive oil in a heavy stock pot or dutch oven over medium-high heat. Add onion, along with a few pinches of salt and pepper, and sauté for about 4-5 minutes. Add garlic and sauté for 1 minute.

Stir in beer and bring to a boil. Reduce heat and simmer for about 20 minutes, or until onion is tender.

Carefully pour beer mixture and half of chicken broth (1 1/2 cups) into a blender. To avoid a mess, allow steam to escape by removing center piece of blender lid. Make sure blender lid is secure and place a clean towel over opening in blender lid. Blend until smooth.

Return blended mixture to pan. Stir in remaining 1 1/2 cups broth and bring to a boil. Reduce heat, and simmer for about 10 minutes.

Whisk together flour and 1 cup milk until smooth. Stir in flour mixture, remaining 1 cup milk, and pepper to soup until combined. Cook for about 10 minutes or until slightly thickened.

Remove pan from heat. Gradually stir in cheese until smooth.

Optional: serve with bacon crumbles, chives, and/or bread cubes.