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Cheddar Beer Cheese Soup

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Submitted by jlundquist

This beer cheese soup recipe is exactly what it sounds like, and tastes just as good—creamy, cheesy delish.

YIELD

4 servings

PREP

5 min

COOK

15 min

READY

20 min

Ingredients

6 1.4
CUPS L MILK
2 2
CANS CANS BEER
12 ounces each, divided
40 1156
10 289
OUNCES ML/G CHICKEN BROTH
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
3 3
DASHES DASHES RED HOT PEPPER SAUCE
or to taste *
¼ 59
CUP ML CORNSTARCH
plus 2 tablespoons
1 1
X X CROUTONS
garlic/onion, for garnish *

Directions

Combine the milk and 2½ cups beer in a large (~ 5 quart or 5 liter) Dutch oven pot.

Cook over low heat until thoroughly heated, stirring constantly.

Add cheese spread, broth, Worcestershire sauce, and hot sauce.

Cook over low heat until thoroughly heated, stirring constantly.

In a small bowl, combine cornstarch and remaining beer.

Add to cheese mixture; simmer, stirring constantly, until thickened (do not allow to boil).

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 628g (22.2 oz)
Amount per Serving
Calories 1165 54% from fat
 % Daily Value *
Total Fat 70g 107%
Saturated Fat 45g 226%
Trans Fat 0g
Cholesterol 256mg 85%
Sodium 4476mg 187%
Total Carbohydrate 20g 20%
Dietary Fiber 0g 0%
Sugars g
Protein 121g
Vitamin A 76% Vitamin C 3%
Calcium 174% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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