Now I have heard you CAN live in Wisconsin without loving cheese or beer, but I wouldn’t recommend it!
If you love cheese and beer, you will love this soup. It is the best of both combined to create a creamy dreamy wonderland of flavors that are enjoyed best while watching a Packer game. Yes I am a “cheesehead” …
This soup is easy to throw together in a pinch and most of the ingredients are staples in any household.
Enjoy with a slice of toasted french bread topped with roasted garlic … delish!
Beer Cheese Soup
January 2, 2016
Persons
8
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
- 1 TBSP olive oil
- 1 small yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 jalapeno, diced
- 1 TSP minced garlic
- 3 TBSP butter
- 2 TBSP all-purpose flour
- 12 fluid oz. favorite 'ale'
- 8 oz. package cream cheese
- 2 cups chicken broth
- 1 cup half n' half
- 1 TBSP hot sauce
- 1 TSP sea salt
- 1/2 TSP dried thyme flakes
- 1/4 TSP white pepper
- dash of cracked black pepper
- 12 oz. shredded mozzarella cheese
- grated parmesan cheese to top soup
Instructions
- In a large pot over medium-heat, sauté onions and peppers in olive oil until soft; 5-7 minutes.
- Add in garlic, butter and cook for another minute.
- Stir in flour.
- Gradually stir in the beer.
- Add in the cream cheese and stir until melted.
- Slowly pour in chicken broth and half n' half; stir often. *If the soup is too thick, add more half n' half.
- Stir in spices and mozzarella cheese.
- Sprinkle soup with grated parmesan cheese and serve!
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