Beer Cheese Soup

Beer Cheese Soup
Beer Cheese Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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)

Directions

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. 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. 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.

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