Beer Cheese Soup
This soup starts with a simple butter and flour base, then gets built up with broth, beer, and sharp cheddar until it turns thick and glossy. It comes together in one pot in about thirty minutes, using ingredients most kitchens already have on hand.
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion diced (about 1 cup)
- 2 garlic cloves minced
- 1/3 cup all-purpose flour
- 3 cups low-sodium chicken broth or vegetable broth
- 1 cup beer a light lager or amber ale works well
- 1 cup half-and-half
- 3 cups shredded sharp cheddar cheese
- 1 teaspoon dry mustard powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat.
- Add the diced onion and cook until soft, about 5 minutes.
- Stir in the garlic and cook for 30 seconds, until fragrant.
- Sprinkle in the flour and whisk constantly for 1 minute.
- Slowly pour in the chicken broth, whisking to avoid lumps.
- Add the beer and bring the mixture to a gentle simmer.
- Stir in the half-and-half and let it warm through.
- Reduce the heat to low before adding any cheese.
- Add the cheddar a handful at a time, stirring until melted.
- Season with mustard powder, Worcestershire, smoked paprika, salt, and pepper.
Notes
For Topping (Optional)
Cooked and crumbled bacon, for topping
Soft pretzel bites, for serving