Go Back

Creamy Cheddar & Beer Soup

This is a rich and hearty soup that will warm up any winter day and start any party.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Hors d'oeuvre
Servings 8

Ingredients
  

  • 2 sticks Butter
  • 3 Diced Onions
  • 2 cloves Minced Garlic
  • ½ lb Chopped Raw Bacon (omit if you want this soup to be vegetarian)
  • ½ cup Flour
  • 2 Large Potatoes (peeled and cut into 1-inch cubes)
  • 2 cans Beer (any will do but I prefer Heineken for its full body)
  • 2 qts Vegetable Stock
  • 1 qt Milk
  • 1 tbsp Salt
  • ½ tbsp Crushed Black Pepper
  • 2 lbs Shredded Cheddar (I prefer white sharp cheddar here)
  • Chopped Scallions (for garnish)
  • Dried Crispy Bacon (optional - for garnish)
  • Sour Cream (optional - for garnish)

Instructions
 

  • In large saucepan sauté Butter, Onions, Garlic and Bacon.
  • When onions are soft add Flour and stir to make a golden roux and cook for 3-4 minutes.
  • Add Beer, Vegetable Stock, Milk, Salt and Crushed Black Pepper. Bring to a gentle boil on low heat until potatoes are tender.
  • Add Shredded Cheddar Cheese and blend.
  • Serve with side bowls of Scallions, Crispy Bacon (optional) and Sour Cream (optional). For shooters serve in shot glasses or demitasse cups.
Keyword Beer, Cheddar, Creamy, Shooters, Soup