Beer Cheese Soup

Contributed By: kknez
Me

A real Wisconsin tradition.

Print Add to Meal Planner Add to Cookbook Add to Shopping List

Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 6
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Crock Pot
Meal Type: Soups & Stews

Scroll over the empty stars to rate.
  8 ratings
  Read (1)/Add a Comment

Ingredients

1 tablespoon Margarine
1/2 cup Chopped onion
1/2 teaspoon Minced garlic
1 teaspoon Worcestershire sauce
1 (12 fluid ounce) can or bottle light beer
1 (14.5 ounce) can Chicken or vegetable broth
3 tablespoons Cornstarch
2 cups Half-and-half
2 cups Shredded sharp Cheddar cheese

Preparation

Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.

Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.

Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

Cook's Notes

Nutrition Information

Recipe Comments

Commented by: wshinds

I substituted the light beer for Lowenbrau, since I didn't have any Leinenkugel around for the authentic Wisconsin micro flavour! I only added a drop or two 'chester sauce, and upped the half and half by about a 1/4 cup to compensate for the volume reduction when I halved the onion amount. I used the vegetable broth.