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Lunch / Dinner

Beer-Cheese Soup

Chances are you’ve had crowd-pleasing Beer-Cheese Soup before. But this one is like no other. With sharp Cheddar, smoky Gouda, and a full-bodied bock beer, this soup is bursting with flavor. Balance the cheese and beer flavors with Dijon, Worcestershire, and a little smoked paprika, then smooth out the soup’s texture with cream cheese.

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Ingredients

MELT:

STIR IN:

TOSS:

Test Kitchen Tip

For a crispy component, pretzel nuggets are the perfect topper on this rich and creamy Beer-Cheese Soup.

Instructions

Melt butter in a large pot over medium-high heat. Add onions, carrot, and celery; cook until onions soften and begin to brown, 7–9 minutes. Add garlic and cook until fragrant, 1 minute.

Stir in flour and cook 2 minutes, stirring often. Slowly whisk in broth, milk, and beer. Bring mixture just to a boil; reduce heat to medium and simmer until vegetables are very soft, about 20 minutes.

Off heat, purée soup with a handheld blender. Return soup to stove top over medium-low heat.

Toss Cheddar and Gouda with cornstarch. Whisk cheese mixture into soup, by the handful, making sure the cheese is melted beforeadding more, then whisk in cream cheese until melted.

Off heat, stir in Dijon, Worcestershire, and paprika; season soup with salt, pepper, and Tabasco. Top servings with pretzel nuggets.

To prevent clumping and a grainy soup texture, toss the shredded cheeses with a little cornstarch.

To prevent clumping and a grainy soup texture, toss the shredded cheeses with a little cornstarch.

The slightly sweet, malty flavor of an American bock beer balances the tanginess of the cheese.

The slightly sweet, malty flavor of an American bock beer balances the tanginess of the cheese.

Nutritional Facts

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What is more comforting on a chilly, snowy day than enjoying a warm cup of soup?

These recipes are bound to make winter a lot easier to tolerate and way more delicious.

No thanks, I don't want a free download