Prep 20 mins
Cook 20 mins
Good for cold nights! Please use a beer that is light in flavor. Dark beer will only make the soup taste bitter. This is good with a toasted baguette.
- 4 tablespoons unsalted butter
- 1⁄2 yellow onion, chopped very fine
- 1 stalk celery, chopped very fine
- 2 small carrots, chopped very fine
- 1 garlic clove, minced
- 1⁄2 cup all-purpose flour
- 2 cups chicken broth
- 2 cups whole milk
- 12 ounces light beer
- 3 cups grated sharp cheddar cheese, plus more for garnishing
- 1 1⁄2 teaspoons kosher salt
- 1⁄4 teaspoon black pepper
- 1 tablespoon sugar
- 1 teaspoon hot sauce (optional)
- Melt butter in a large saucepan over medium heat.
- Add the onion, celery, carrots, and garlic. Cook until softened, 5 to 7 minutes. Stirring constantly, add the flour and cook for 3 minutes; the mixture will clump.
- Still stirring constantly, add the broth slowly and cook until a thick paste forms, 3 minutes (if you need to use a whisk for clumps, that's okay).
- Still stirring, slowing add the milk and then the beer. Cook until the form subsides and the mixture thickens slightly, about 5 minutes. Add the cheddar, salt, pepper, sugar an the hot sauce and simmer over medium-low heat for 20 minutes, stirring occasionally. Let cool for 5 minutes.
I made quite a lot of changes and this soup still turned out great. I did not have fresh carrots, and so had to use frozen. I had a bunch of cheese ends drying out in the drawer, and instead of grating them and my fingers, I chopped them up. Used a red onion, celery flakes instead of celery and a nonalcoholic beer. Because the carrots were frozen, I did not want to do the roux thing, so I added a chopped potato to create a little body - might add a bit more next time. I cooked all with the broth and beer, then whirred with the immersion blender. Returned to the burner and then added maybe 1/2 cup of half and half instead of the milk. Did not add salt or sugar or hot sauce. Mmmmm.
This was delicious. My mom used to make Beer Cheese Soup with Velveeta, but I wanted to try it with real cheese. I did make a few adjustments for missing ingredients and to taste. I used 4 garlic cloves and wish I would have used a couple more! I didn't have any whole milk, so I used 1 cup of milk and 8 oz of cream cheese and I used red pepper flakes instead of hot sauce. I also added extra cheese, about a cup of Montery Jack. Very tasty...this will be my recipe for the future!!! We served with crusty garlic bread and it was very good.
I love this recipe and I am so exicted that it is already posted here. Its even good reheated, which is my favorite part!