**Update: I made this beer cheese soup again recently. We may not be eating it while watching football anymore (though we had quite a lovely time doing it…especially since the Broncos won the season) but it’s still great on busy nights or cold nights or any nights really. Crack open one beer to sip while you cook, and one to dump in your soup and get going).
This beer cheese soup is a great Game Day recipe. And soup is easy to move around with — so you can dish up a bowl, plunk yourself on the couch, and watch the Broncos beat the…well, just about anyone, really.
Heat 1 Tb butter in a soup pot, add 1/2 c chopped onion (about 1/2 a medium onion) and 1/2 tsp minced garlic (I just do a clove.) Stir in 1 tsp Worcestershire sauce.
Add 1 can or bottle of beer (your choice, but I prefer the lighter ones), raise heat to high and boil three minutes. Add 1 can chicken broth and return to boil, then reduce heat to simmer.
Meanwhile, add 3 Tb cornstarch to 3 Tb water in a small bowl. Stir until smooth and set aside
Add 2 c half and half and 2 c shredded cheddar cheese to soup and stir constantly until cheese is melted. Stir in cornstarch mixture, stirring constantly until soup thickens — about 2 minutes. Garnish with chopped green onion or bacon bits (optional) and serve. I’d serve it up with some toasty warm muffins or homemade bread, if you have the time to do all that. This is comfort food that needs a little warm fluffy gluten to go along with it (or, ok, you can do gluten-free bread.)
Beer Cheese Soup
Ingredients
- 1 Tb butter
- 1/2 c chopped onion
- 1/2 tsp minced garlic
- 1 tsp Worchestershire sauce
- 1 12-oz can/bottle beer
- 1 can chicken broth
- 3 Tb cornstarch
- 2 c half & half
- 2 c shredded cheddar cheese
- chopped green onion or chopped bacon for garnish
Instructions
- Heat butter in 4 1/2 qt soup pot over medium heat.
- Add onion, garlic and Worcestershire sauce and stir well.
- Pour in beer, bring to boil for 3 min.
- Add chicken broth, return to boil, then reduce to simmer.
- Combine cornstarch and 3 Tb water in a small bowl, stir until smooth and set aside.
- Add the half & half and shredded cheese to the soup and stir constantly until cheese is melted.
- Using a wire whisk, stir the cornstarch mixture into the soup and whisk constantly until soup thickens, about 2 minutes.
- Garnish with green onion or bacon bits and serve.
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And for more tasty cold weather soups and chilis, try one of these:
-
- Slow Cooker Chicken Tortilla Soup
-
- Slow Cooker Chicken Noodle Soup
-
- Crock Pot Bratwurst Chili
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