How to cook Beer cheese soup simple

Beer cheese soup - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Beer cheese soup! A quick and easy dinner that is ready in under 35 minutes! This is the first beer cheese soup I have tried to make and it turned out great! This is creamy, silky smooth, not too cheesy but cheesy enough, and very pleasantly flavored. Beer cheese soup and soft pretzels is gonna change your dinner game this month. This beer cheese soup is creamy, smokey, and velvety smooth - the perfect dunking situation for your soft. You're going to love this beer and cheese soup - it is so simple to put together but the flavor tastes like it took all day.

This Easy Beer Cheese Soup is so rich, so creamy, and loaded with bacon, veggies, beer, dijon Nutrition Facts. Hearty veggie roux base with tangy flavors and a rich malty creaminess. It's all I've been craving and all I've been wanting.

You can cook Beer cheese soup with 33 Ingredients and 23 steps. See the following guide!

1. 2 medium carrots, sliced half inch pieces.
2. 2 large jalapenos, diced, deseed for less heat.
3. 1 Serrano pepper, diced and deseed for less heat, I like spice.
4. 4 celery stalks, sliced medium.
5. 1 medium onion diced.
6. 6 small red potatoes, diced.
7. 1 lb bacon, I used thick cut.diced placed on cookie.
8. sheet preheat oven 375 degrees, bake for 15 minutes until crispy.
9. place on paper plate,on a paper towel, absorbs grease.
10. reserve 1/2 cup for garnish.
11. 2 tbsp butter.
12. 1 package, skinless smoked sausage.
13. 1/2 inch sliced medium.
14. saute until browned.
15. 1 (32 oz) box Swanson chicken broth.
16. 2 (12 oz) bottles Sam Adams Boston lager.
17. 3-5 shakes Worcestershire sauce start with 3 add more to taste.
18. 3 cups grated sharp cheddar.
19. 2 cups grated gruyere.
20. 1/4 cup flour.
21. 3 cups half and half.
22. spices, start low, can always add, can't remove.
23. 1 tbsp garlic powder I used 2.
24. 1 tsp Coleman's dry mustard I used 3.
25. 1 tbsp each hot Hungarian paprika, smoked paprika I used 2 each.
26. 2 tsp nutmeg.
27. pepper to taste, I used 1 tsp each black and white peppers.
28. Warning!! Do Not Add Salt until the end, don't be sorry, this is.
29. my second attempt.
30. 1 bunch green onions sliced 1/4 inch - garnish.
31. sour cream - garnish.
32. jalapeno cheddar cheese bread sliced.
33. 4 Sam Adams Boston lager.

This recipe has Canadian bacon for smoky flavor and crunchy garlic croutons on top. Creamy irresistible Irish Beer Cheese Soup, perfect to serve on Saint Patrick's Day with a tall frothy pint! There are beer soups and cheese soups in Germany and also some soups thickened with bread, so I kept that in mind and tried to create something of my own. A fall and winter dish that we've served at.

1. Melt butter, medium heat, in large Stock pot.
2. Saute vegetables 4 -6 minutes.
3. Except potatoes and green onions.
4. Add spices and bacon, don't forget to reserve half cup bacon.
5. Add chicken broth, beers, Worcestershire sauce.
6. Add potatoes, bring to a boil.
7. When potatoes are softened lower heat to a simmer.
8. Mix grated cheese with the flour,add stir until combined.
9. Add half and half, Do not Boil, keep at a simmer, will curdle.
10. Adjust spices, add more to taste,.
11. NO Salt, the bacon is the salt.
12. Add smoked sausage.
13. Simmer until well heated, or longer.
14. The longer it simmers the better.
15. This brings the spices out.
16. Don't forget to have a beer.
17. Ladle into bowls.
18. Garnish with sour cream, green onions, reserved bacon.
19. Make it your own, I also added sliced jalapenos.
20. Serve with jalapeno cheddar cheese bread.
21. I got mine from the jewel bakery.
22. Awesome, cheap, no work, gives you time to drink your beer.
23. Sam Adams would approve.

Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. How to make Beer Cheese Soup: Cook the bacon in the dutch oven or stockpot. Take the bacon out, this will be crumbled and served on top as a garnish, or an addition to the soup. Mustard oil or extra-virgin olive oil, for garnish.