Creamy White Cheddar Beer Cheese Soup
Ingredients
The soup base
-
4
tbsp
Unsalted Butter
-
½
cup
Celery, finely chopped
-
⅓
cup
Carrot, finely chopped
-
1
cup
White Onion, chopped
-
1
tbsp
Garlic, minced
-
1
tbsp
Jalapeño, minced (optional)
-
¼
cup
All-Purpose Flour
-
1
cup
Light Beer
-
1
cup
Chicken Stock
-
1
leaf
Bay Leaf
-
½
tbsp
Whole Black Peppercorns
-
½
tbsp
Toasted Caraway Seeds
-
small handful
Fresh Thyme Sprigs
-
½
cup
Milk
-
½
cup
Half and Half
-
2½
cups
Shredded White Cheddar Cheese
-
to taste
Salt and Pepper
For serving
-
2
large
Bread Bowls
-
to taste
Chopped Chives (for garnish)
Instructions
- Melt butter in a deep pot over medium heat.
- Add celery, carrot, onion, garlic, and jalapeño (if using) and cook until vegetables are very tender, about 20 minutes.
- Sprinkle flour over the cooked vegetables and stir continuously for 3-4 minutes.
- Slowly stir in the beer and then the chicken stock, followed by bay leaf, peppercorns, caraway seeds, and thyme.
- Simmer the mixture for 30 minutes.
- Stir in milk and half & half, bring to a quick boil, then reduce to a simmer for 10 minutes.
- Whisk in the cheese and adjust the consistency with more stock if needed.
- Strain the soup into another pot and season with salt and pepper to taste.
- Serve hot in bread bowls and garnish with chives.
Nutrition Facts (estimated)
Servings
2 bread bowls
Calories
572
Total fat
35g
Total carbohydrates
40g
Total protein
22g
Sodium
800mg
Cholesterol
100mg
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