Beer Cheese Soup

This Beer Cheese Soup Recipe is simple to make and loaded with veggies for a nutritious AND delicious comforting meal! The whole soup comes together in one big dutch oven and makes for the MOST delicious leftovers.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 8 Servings

Calories: 293 kcal per serving

Ingredients

4 tablespoons - butter
2 - carrots
2 medium sticks - celery
4 clove - garlic
½ - white onion
½ tsp - salt
¾ cup - flour
4 cups - chicken or vegetable broth
1 cup - milk
12 ounces - beer
2 ½ cups - sharp cheddar cheese
½ tsp - Worcestershire sauce
2 tablespoons - Dijon mustard

Instructions

Melt butter in a large pot.
Add to the pot the carrots, celery, garlic, onion, and salt and saute for about 5 minutes.
Add in the flour and cook for 30 additional seconds, stirring constantly.
Whisk in the broth and milk and simmer for 20 minutes. Remove from heat and let sit for at least 5 minutes.
Add the mixture to the blender and blend until well combined and no chunks are remaining (you can also do this with an immersion blender). Return to the pot.
Whisk in the beer and then in hand fulls, add in all of the cheese. Continue to whisk until the cheese is well combined and melted
Finally, whisk in the dijon mustard and Worcestershire sauce.
Bring mixture to a very gentle simmer and cook for 15-20 additional minutes to let thicken.
Serve and ENJOY!

Nutrition