Cheddar Beer Cheese Soup
This beer cheese soup recipe is exactly what it sounds like, and tastes just as good—creamy, cheesy delish.
Yield
4 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
milk
|
|
| 2 | cans |
beer
12 ounces each, divided |
|
| 40 | ounces |
sharp cheddar cheese spread
|
*
|
| 10 | ounces |
chicken broth
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 3 | dashes |
red hot pepper sauce
or to taste |
*
|
| ¼ | cup |
cornstarch
plus 2 tablespoons |
|
| 1 | x |
croutons
garlic/onion, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
milk
|
|
| 2 | cans |
beer
12 ounces each, divided |
|
| 1156 | ml/g |
sharp cheddar cheese spread
|
*
|
| 289 | ml/g |
chicken broth
|
|
| 5 | ml |
worcestershire sauce
|
|
| 3 | dashes |
red hot pepper sauce
or to taste |
*
|
| 59 | ml |
cornstarch
plus 2 tablespoons |
|
| 1 | 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).
