Ridiculous Beer Cheese Soup Recipe - The Ultimate Comfort Food!
What's there to say about cheese soup? It's cheese that you eat with a spoon!
This is my take on a zesty, bold beer cheese soup. The peppers, bacon, and creamy cheese make for the ultimate combination of caloric deliciousness.
And since there's nothing modest about this soup, I decided to kick it up a notch by serving it in an incredible fresh-baked pretzel bread bowl.
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See the full printable recipe here:
See how I made the pretzel bread bowls here:
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Beer Cheese Soup Recipe:
Ingredients
-1/2 LB bacon, cut into bite-size pieces.
-1 1/3 cup finely chopped yellow onion
-1 1/4 cups chopped red bell pepper
-1 jalapeno, seeded and finely chopped
-1 teaspoon fresh thyme
-1/4 cups all-purpose flour
-4 tablespoons butter
-1 1/2 cups pilsner beer (Labatt Blue, for example)
-1 3/4 cups chicken broth
-1 cup heavy whipping cream
-1 1/2 cups sharp white cheddar cheese, shredded
-1 1/2 cups medium yellow cheddar cheese, shredded
-2/3 cups pepper jack cheese, shredded
-1/2 teaspoon black pepper
-1/2 teaspoon salt
-Green onion, chopped (for garnish)
Directions
-In stock pot, fry the bacon until is is cooked through. Then remove bacon from pot, and discard most of the grease. Keep a small amount of grease in the pot.
-Add the onion, bell pepper, jalapeno, and thyme to the pot. Saute until onions are translucent but not brown.
-Over medium heat, add butter. Once melted, sprinkle in the flour and stir well. Let mixture cook for one full minute.
-Gradually add the beer, a little at a time, stirring constantly in between. Allow mixture to thicken a bit before adding more beer.
-Gradually add the chicken broth, stirring constantly. Then gradually add the cream, stirring constantly.
-Let everything come to a simmer, and add all 3 cheeses. Add one handful at a time, allowing it to melt and incorporate into the soup before adding more, stirring constantly.
-Add the salt, pepper, and half of the bacon. Simmer for 10 more minutes on low heat, stirring often.
-Serve. Garnish with more bacon and chopped green onion.
CHEESY BEER SOUP!
CHEESY BEER SOUP! || HOW TO MAKE BEER CHEDDAR SOUP
Well.. after a nice 20 degree day - it's now dipping back into the single digits. So of course we had to make some delicious soup to warm ourselves up. Our choice this time: Beer and Cheddar Soup and it was TO DIE FOR.
I can't even express how delicious it is. If anyone's been to Jack Astor's in Canada, they have the best Beer and Cheddar Soup - and this one tasted just like it! I was super happy to figure out a copycat recipe, let me tell you! The key to this was using Rickard's Red and 3 different kinds of cheese.
It is a bit tedious though - one thing I'd recommend would be to reduce and simmer the beer while you prepare the soup base.
So here's what you'll need to make a yummy cheddar ale soup.
1 onion - chopped
1/2 cup melted butter
2 garlic cloves - chopped
pinch of thyme
1/2 teaspoon rosemary
2 heaping tablespoons of flour
1 1/3 cup chicken stock
1 1/2 cups milk
1 1/2 cups cream
1 can Rickard's Red
6 tablespoons Parmesan Cheese
1 1/2 cups shredded asiago cheese
1 1/2 cups shredded cheddar cheese.
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Creamy German Beer Cheese Soup
Full recipe:
This Creamy German Beer Cheese Soup is the perfect dish to help get ready and brave the cold weather with. It’s a decadent soup that’s velvety smooth and oh so good. This easy comfort food is so easy to put together and can be made and on the table in about 30 minutes! I also have a fabulous pairing idea for dipping.
Beer, Cheese & Potato Soup - Fall Comfort Food ???????????? | RECIPE & COOK WITH ME
Soup season is here and I have a great new cozy recipe for you: Beer, Cheese & Potato Soup! ????????????
This comforting, hearty soup is made with one of my favourite local beers- Hoyne Pilsner. The pilsner adds a nice malty and slight hoppy flavour that really makes this soup extra special, especially for the fall season ????????????
I hope that you enjoy this recipe AND my new recipe video format! ????????????
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RECIPE ►
Get the full recipe on my blog:
INGREDIENTS:
1 tablespoon olive oil
1 yellow onion chopped, about 3/4 cup
2 carrots chopped, about 3/4 cup
2 stalks celery chopped, about 3/4 cup
2 Yukon gold potoates peeled and chopped, about 2 cups
1/4 cup salted butter
1/2 teaspoon sea salt
1 teaspoon ground black pepper
1/4 cup all-purpose flour
1 bottle Hoyne Pilsner 355 mL
4 cups chicken broth low-soduim
1 sprig of thyme fresh
2 cups old cheddar cheese grated
1/2 cup heavy cream
1 tablespoon Worcestershire sauce
1/2 teaspoon cayenne pepper
2 tablespoons chives finely chopped, for garnish
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Not sponsored. All products in this video were purchased by me.