Beer and Gouda and Soup3 Reviews
- Prep: 15 min
- Cook: 40 min
- Ready In: 55 min
“A delicious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I also like to serve it with a warm pretzel roll.” - by winofoodie
Original recipe yields 6 servings
- Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.
- Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.
- Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.
- Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.
Amount Per Serving (6 total)
- 322 cal
- 21.5 g
- 13.9 g
Based on a 2,000 calorie diet
Reviews (3)Rate This Recipe
"Great! Use two cups of each of the cheeses and put pretzels on top of the soup as a garnish...." See more"
"I made this soup tonight and had been thinking about this recipe all week. It was still runny after I added extra flour and let it simmer for almost 30 min. I used extra cheese to thicken it up.. 2 ..." See morecups of somked gouda and 2 cups of chedar. I am hopeing it thickens up over the night for tomorow. Tasted good but I just didnt like the texture."
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