Prep 10 mins
Cook 30 mins
A creamy homemade soup fills a warm and tasty, just-baked bread bowl in just 30 minutes.
- 2 pillsbury French bread (Oven Baked frozen crusty French mini-loaves from 13.1-oz bag)
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄4 cup all-purpose flour
- 1 cup chicken broth
- 1⁄4 cup half-and-half
- 6 ounces American cheese, cut into 1/2-inch cubes
- 1 teaspoon Worcestershire sauce
- 1⁄4 cup beer or 1⁄4 cup non-alcoholic beer
- chopped fresh chives
- Bake mini-loaves as directed on bag.
- Meanwhile, in 2-quart saucepan, melt butter over medium heat.
- Stir in flour; cook 1 minute, stirring constantly.
- Gradually add broth and half-and-half, cooking and stirring until thickened.
- Add cheese, Worcestershire sauce and beer.
- Reduce heat to low; cook 8 to 10 minutes, stirring occasionally, until cheese is melted and flavors are blended.
- Remove loaves from oven; cool 10 minutes.
- Cut top off each loaf.
- Lightly press centers of loaves down to form bowls.
- Place each bread bowl in individual shallow soup plate.
- Spoon soup into each bread bowl.
- Sprinkle with chives.
- Place top of each loaf next to filled bread bowl.
I doubled the recipe & as written it came out more like a cheese sauce. I wish I had added an extra 1-2c chicken broth. But it was very tasty! Except the kids wouldn't eat it. :( I used an extremely flavorful Belgian Doppelbock. I also skipped the bread bowls since we don't care for them. Made for Aussie swap 1/10.
This was a great beer cheese recipe! I didn't have any American cheese, so I used a mixture of Velveeta, cheddar, and marble jack. Also used skim milk instead of half and half. I didn't put them into the bread bowls, either. (My DH hates them.) Turned out very creamy and delicious! I threw in some broccoli and cauliflower for substance after the initial taste tasting. Perfect portion size for two! Thanks!