Dual Cheddar Cheese Soup
Two kinds of cheddar and beer make this unbelievably delicious cheddar cheese soup recipe a colossal hit on game day or any colder day of the year.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
unsalted |
|
| ½ | cup |
celery
finely diced |
|
| ½ | cup |
leeks
white part only, finely diced |
|
| ½ | cup |
carrots
finely diced |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 4 | cup |
beef stock
|
|
| 12 | ounces |
beer
light, 1 bottle |
|
| 1 | pound |
cheddar cheese
white, Vermont |
|
| 1 | pound |
cheddar cheese
orange, New York |
|
| 1 | pinch |
cayenne pepper
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
chives
snipped, for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
unsalted |
|
| 118 | ml |
celery
finely diced |
|
| 118 | ml |
leeks
white part only, finely diced |
|
| 118 | ml |
carrots
finely diced |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 946 | ml |
beef stock
|
|
| 346.8 | ml/g |
beer
light, 1 bottle |
|
| 453.6 | g |
cheddar cheese
white, Vermont |
|
| 453.6 | g |
cheddar cheese
orange, New York |
|
| 1 | pinch |
cayenne pepper
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
| 1 | x |
chives
snipped, for garnish |
*
|
Directions
This dual cheddar cheese soup recipe makes for a satisfying lunch or topped with chopped hard boiled eggs a belly warming dinner. It can please crowds on game day in small cups or serve in teacup for a more formal presentation.
Provide a variety of toppings such as bacon bits, chives, croutons and chopped hard-boiled eggs so your guests can sprinkle into their bowls or cups to create their own customize version of the cheddar soup.
This cheese soup is guaranteed to warm up those bellies. You may want to be prepared for everyone to go back for a second serving!
How to make cheese soup
Melt butter in heavy soup pot over medium heat.
Add the celery, carrorts and leeks; cook, stirring, over medium heat; about 3 minutes.
Add flour and cook, stirring, over low heat an additional 2 minutes.
Add the chicken stock and beer. Bring back to a simmer very slowly over low heat to give vegetables time to become tender, about 15 to 20 minutes, stirring occasionally.
Keep heat low, gradually add the two cheddar cheeses, whisking all the time, until smooth and creamy.
Taste and season with cayenne pepper (or hot sauce), fresh ground black pepper and salt.
Continue to heat over low heat until heated throughly. Do not boil, or soup may separate.
Serve in cups, teacups or small bowls topped with your toppings of choice.
