Bubbly Beer Cheese Soup

Bubbly Beer Cheese Soup

9 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h
kzastrow
Recipe by  kzastrow

“An easy, cheesy homemade beer soup. Great fall comfort food! The blending part might seem annoying, but it makes the soup velvety smooth. Serve with bread, sour cream, shredded Cheddar, and/or bacon bits.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

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Directions

  1. Combine chicken broth, potatoes, and garlic in a saucepan over medium heat; bring to a simmer and cook until potatoes are tender, about 30 minutes. Remove from heat and allow to cool for 5 minutes. Stir milk into the mixture, place over medium heat, and simmer until warm, about 5 minutes; add soy sauce and black pepper. Sprinkle Cheddar cheese into the soup in small batches while stirring, allowing each addition to melt into the soup before adding more.
  2. Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return blended soup to the saucepan; return to a simmer over medium heat.
  3. Slowly stream beer into the soup while gently stirring. Garnish with paprika to serve.

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Reviews (9)

Rate This Recipe
AmyJohnsonMyers
5

AmyJohnsonMyers

Exactly what I was looking for! I've been craving a beer cheese soup like I get at a nearby restaurant and this was simple and perfect. The only thing I changed was using Worcestire (sp?) sauce instead of soy sauce, since I was out. I used 2% milk and it worked great.

carrots
2

carrots

The whole family loved it and have asked for me to make it again. YUM!!! It's also quite easy to make...bonus!!!

evily
1

evily

This is delicious! I made it exactly as the recipe instructed, except that I used vegetable broth instead if chicken (since I'm a vegetarian). Very tasty! My only "complaint", which is not really a complaint, is that I would like it a bit thicker. When I make this again (and believe me, I will!), I will either use one more potato, or use whole milk or half-and-half, to make it a bit thicker. Excellent recipe; I am going back for a second helping now! *slurp*

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 261 cal
  • 13%
  • Fat
  • 11.3 g
  • 17%
  • Carbs
  • 25.9 g
  • 8%
  • Protein
  • 12.9 g
  • 26%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 838 mg
  • 34%

Based on a 2,000 calorie diet

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Beer and Gouda and Soup

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