They will beg for it Beer Cheese Soup

Submitted by blisstir

"One of the greatest things I learned at college. We always serve in a warm crusty bread bowl, but it is good in any kind of bowl! As wonderful as it is the first day, the second day reaches a new level of goodness. Serve as a meal if you want. Enjoy!"

 

• Ready In: 1hr 20mins
• Ingredients: 20
• Serves: 4-6

ingredients

• 2 cloves garlic, minced
• 2 cups potatoes, chopped
• 1 1⁄2 cups onions, chopped
• 1 cup carrot, chopped
• 1 cup broccoli, chopped
• 2 cups water
• 1⁄4 cup margarine
• 6 chicken bouillon cubes
• salt
• pepper
• 2 cups milk
• 1⁄2 cup flour
• 1 1⁄2 cups sharp cheddar cheese
• 1 1⁄2 cups regular cheddar cheese
• 1 teaspoon dry mustard
• 1 teaspoon cayenne pepper
• 2 teaspoons italian seasoning
• 2 teaspoons emmeril vegetable dust seasoning
• 1 (12 ounce) can beer
• more cheese, for topping

directions

1. Combine first 10 ingredients and simmer on low heat for 30-45 mins, until very tender.
2. Mash with potato masher until desired consistency.
3. Combine milk and flour and slowly add to mixture.
4. Add cheese and the rest of the spices.
5. Simmer over low heat until cheese melts.
6. Stir in beer and allow to heat through.

Reviews

[Ratalouille]

This is a nice thick soup. I used my trusty slow cooker. I keep my vegetables on the chunky side, and I bring the milk and cheeses to room temperature before adding. This has a little bit of a kick to it. The Italian spice was too strong for me, so next time I'll only use 1 tsp. Made this for "Belly Warmers"-2009.