SHARP CHEDDAR BEER SOUP

I can’t decide which I like better: Loaded Baked Potato Soup or Cheddar Beer Soup. Both are winners in my (cook) book. Though I typically use basic sharp cheddar cheese when I whip up one of these soups, I decided to spread around the love and added white sharp cheddar cheese to the pot. I won’t say there’s much–if any–difference in the taste, but the color is more mellow. As for the taste…delicious!

6 tbsp unsalted butter

1 cup diced onion

2 stalks celery, minced

1/4 cup all-purpose flour

12 oz beer (I used non-alcoholic O’Doul’s)

5 cups low-sodium chicken broth

1-1/2 cups heavy cream

1 tbsp dry mustard

2 tsp Worcestershire sauce

1-1/2 cups grated sharp cheddar cheese

1-1/2 cups grated white sharp cheddar cheese

8 slices turkey bacon, fried crisp and chopped

2 cups croutons (I used Texas Toast brand)

1/4 cup grated sharp cheddar cheese (for topping)

1) To large pot over medium-high heat, add butter; when melted, add onions and celery; cook 8-10 minutes until onion softens; sprinkle flour over onions and celery and stir continuously while cooking 2-3 minutes

2) Reduce heat to medium and stir in beer, scraping up brown bits on bottom of pot; stir in chicken broth, cream, dry mustard, and Worcestershire sauce; cook 10 minutes, stirring often

3) Reduce heat to low; stir in both cheeses; when cheeses have melted (about 5 minutes), stir in bacon and remove from heat

4) Pour soup into bowls and top with grated cheese and croutons; serve and settle in for a fabulously filling meal

Servings: 4-6 (How hungry are you?)

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2 thoughts on “SHARP CHEDDAR BEER SOUP

  1. heididmedina says:

    I’ve been looking for a beer cheddar soup to try out and love your ingredient list. It sounds yummy! Thanks for sharing

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