Leah's Beer Cheese Soup
A classic fall/winter recipe. From Leah: I made up this recipe after observing how Dave Casper made his beer cheese soup in the restaurant where I worked, then mashing it with another cheese soup recipe I found in a cook book back in the 1990s. I've been making this ever since! Pairs great with bread or oyster crackers.
Ingredients
- ½ cup salted butter (8 tablespoons)
- minced onion and bell pepper (any colors) I use a couple cups of raw veggies.
- 1 cup flour
- 3 Tbsp corn starch
- 1 tsp paprika
- 1½ tsp salt
- 1 tsp black pepper
- 2 quarts chicken stock
- 1 quart milk
- 1 bottle beer, I use a bottle of Killian's Irish Red lager, you can sub other varieties
- 1 pint heavy whipping cream (half & half will work in a pinch)
- 2 lbs shredded cheddar cheese
Instructions
- Open your bottle/can of beer and set aside. If using bullion cubes to make chicken stock, start that first so it's warm on your stove when you need it.
- Melt butter in large dutch oven pan. Sauté veggies for a few minutes until they soften.
- Blend the powdered ingredients together with a whisk, add this to the veggie/butter mixture with heat relatively low. Blend and cook 3-4 minutes. (Mine is always a large clay-like lump, I am trying to heat all sides and mash it up during this phase. Don't burn it!)
- Add chicken stock slowly while stirring. I use a potato masher to pound all the lumps down and out while stirring. Then add milk. Heat slowly until mixture cooks and thickens, while stirring. Add beer while stirring. Let the bubbles cook off. Then add all your shredded cheese, gradually.
- When it's all the way melted, turn off heat and add the heavy whipping cream. Serve and enjoy! Reheats best on stovetop.
Go back to the recipe by scanning this QR code:
All text and images © Staci Mergenthal • Random Sweets
Tried this recipe?Mention @RandomSweets and tag #OurSweetMidwestLife