I first had beer cheese in Kentucky when I went home with my hubby for the first time. Since then we have made several different versions whenever we are craving something spicy and tangy. This soup is a great wintertime meal to eat while looking out at the snow.
It would go great with soft pretzels, warm crusty bread, or a green leafy salad if you are trying to be good after too many holiday treats!
Beer Cheese Soup
Adapted from Food Network
1/2 cup butter
1 chopped medium sized yellow onion
At least 1/2 cup chopped carrot
At least 1/2 cup chopped celery
1 cup all-purpose flour
2 cups chicken broth
1 (12-ounce) beer of your choice- I used my hubby’s home-brewed IPA
12-14 ounces extra-sharp Cheddar, shredded
2 cups half-and-half- I only had cream so I used half cream and half skim milk
1/2 teaspoon salt- taste before adding- might not be necessary
1/2 teaspoon dry mustard- I used Dijon mustard
1/2 teaspoon Worcestershire sauce
Hot sauce and other spices to taste
Melt butter in a stockpot over medium heat. Add chopped onion, carrot, and celery. Saute until softened. Add flour. Cook for about 5 minutes, stirring often. Add chicken broth and beer. Heat until it comes to a boil.
Slowly add cheese while stirring until just boiling and smooth. Add half-and-half, mustard, and Worcestershire sauce. Reduce heat to low and cook until soup has thickened.
Taste and season accordingly. I added hot sauce, cumin, garlic powder, paprika, ground black pepper and a little salt.