Cheese and Beer Soup

Grated Cheddar cheese, amber ale, and heavy cream combined with chopped veggies and seasonings makes a creamy, hearty cold-weather soup.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 474 Calories

Ingredients

• 5 tablespoons butter
• 2 tablespoons minced garlic
• 2 bay leaves
• 2 cups shredded Cheddar cheese
• 4 cups chicken stock
• 1 cup finely chopped celery
• 6 strips bacon
• 1 cup finely chopped yellow onion
• 1 cup peeled, chopped parsnip
• 2 cups amber beer
• 0.5 cup heavy whipping cream
• 0.5 cup all-purpose flour
• 0.125 teaspoon cayenne pepper

Recipe Instructions

Step 1

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.

Step 2

Melt butter in large saucepan over low heat. Stir in onions, celery, and parsnips. Cover and cook, stirring occasionally, until vegetables are very tender, about 10 minutes. Add garlic; cook and stir until fragrant, 1 minute. Sprinkle flour over the mixture and stir constantly until flour dissolves, 3 or 4 minutes.

Step 3

Slowly stir chicken stock and ale into onion mixture. Add bay leaves and cayenne pepper. Increase heat to medium or medium-high to slowly bring mixture to a boil. Reduce heat to medium-low when mixture starts to bubble; simmer uncovered until soup reaches a smooth consistency, about 1 hour.

Step 4

Stir heavy cream into soup; add Cheddar cheese. Continue cooking over medium-low heat, stirring occasionally, until cheese has melted and soup is heated through, 3 or 4 minutes. Do not bring to a boil. Sprinkle bacon crumbles on soup.