Description
This beer cheese soup is full of flavor and perfectly cheesy. Creamy and delicious, it comes together fast and is perfect for a cold winter’s night!
Ingredients
1/2 stick (1/4 cup) butter
1 large yellow onion, chopped (2 cups)
2 celery stalks, cut into 1/4-inch dice (1 cup)
2 medium carrots, cut into 1/4-inch dice (1 cup)
2 t minced garlic
1 bay leaf
1/3 cup all-purpose flour
1 3/4 cups chicken broth
1 (12 fl. oz.) bottle beer (preferably an ale)
2 cups half-and-half or heavy cream
1 T Worcestershire sauce
1 t dry mustard
1 t salt (taste before adding)
1/8 t cayenne pepper
12 oz. sharp Cheddar cheese, shredded (3 cups)
Fresh ground black pepper
Freshly popped popcorn
Dill Pickle seasoning, Crisp Bacon, Croutons (optional)
Instructions
Melt butter in a 4-quart saucepan or dutch oven over medium heat. Add onion, celery, carrot, garlic and bay leaf; cook, stirring occasionally, until vegetables begin to soften, about 5 minutes.
Reduce heat to medium-low and sprinkle flour over vegetables; cook another 3 minutes, stirring occasionally.
Add broth, beer and half-and-half or heavy cream gradually, stirring constantly; simmer, stirring occasionally, 5 minutes. Add Worcestershire sauce, mustard, salt and cayenne.
Remove bay leaf; purée soup with an immersion blender until fairly smooth (this step is not necessary, but gives a more appealing appearance and texture).
Add cheese gradually, stirring constantly, and cook another 3 or 4 minutes or until cheese is melted.
Serve immediately, top with fresh ground black pepper, and garnished with popcorn and dill pickle seasoning if desired. Crisp bacon is also good as are croutons!
