SMOKEY THREE-CHEESE & BEER SOUP

SMOKEY THREE-CHEESE & BEER SOUP
SMOKEY THREE-CHEESE & BEER SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tblsp unsalted butter

  • 1

    cup minced onions

  • 1/2

    cup minced carrot

  • 1/2

    cup minced celery

  • 1

    tblsp minced fresh garlic

  • 1/3

    cup flour

  • 2

    cups vegetable broth

  • 2

    cups milk

  • 1

    bottle stock beer, such as Shiner Bock (12 oz)

  • 3 1/2

    cups sharp white Cheddar, shredded

  • 2 2/3

    cups Gouda cheese, shredded

  • 1

    tblsp cornstarch

  • 2

    oz cream cheese, cubed and softened

  • 1

    tblsp Dijon mustard

  • 1

    tsp soy sauce

  • 1/8

    tsp smoked paprika

  • Salt, black pepper, and Tabasco sauce to taste

  • Pretzel nuggets

Directions

Melt butter in a large pot over medium-high heat. Add onions, carrot, and celery, cook until onions soften and begin to brown, 7-8 minutes. Add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 3 minutes, whisking often. Whisk in broth, milk, and beer and bring to a boil. Reduce heat to medium and simmer soup until vegetables are very soft, about 30 minutes. Off heat, puree soup with a handheld blender. Return soup to stove top over medium low heat. Toss Cheddar and Gouda with cornstarch. Whisk cheese mixture into soup by the handful, making sure the cheese is melted before adding more, then whisk in cream cheese until melted. Off heat, stir in Dijon, soy sauce, and paprika, season soup with salt, pepper, and Tabasco. Garnish each serving with pretzel nuggets.

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