Beer Cheese Soup

"I don't like too many soups, but I can eat so many bowls of this one. I served this at a dinner party, and one person ate 10 bowls of it! Found on a Budweiser recipe card."
 
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Ready In:
1hr
Ingredients:
11
Yields:
1/2 gallon
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ingredients

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directions

  • Cook bacon, then set aside.
  • Saute onion and carrot in butter until tender.
  • Set aside.
  • Warm butter in a small pan, add flour and cook for 5 minutes on low heat, stirring frequently.
  • Set aside.
  • Bring chicken stock to a boil.
  • Stir in flour/butter mixture until dissolved.
  • Reduce heat to low and cook for 10 minutes, stirring often to prevent burning.
  • Add onion, carrot, Worcestershire sauce, garlic salt, tabasco, and bacon.
  • Cook on low-medium heat for 25 minutes, stirring occasionally.
  • Stir in cheese until completely melted, add beer and cook for 15 minutes on low, stirring frequently, and serve.

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Reviews

  1. I thought this was very good, but my meat and potatoes husband did not. I converted the ounces to 10 tablespoons of flour and 5 tablespoons of butter. This worked out well.
     
  2. I use to work at a little diner here in Stafford, Virginia and I remember my boss making beer cheese soup for the lunch crowd. Now, I've got to tell you, I hated it. There was just the most disgusting smell to it, and then the taste just made it that much worse, lol. Surprisingly the soup was a really great seller with the lunch crowd, and I remember serving quite "a few" bowls/cups of it. So dispite my loathing this soup, I would recommend it. You are very likely to enjoy it just by statistics alone, lol.
     
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RECIPE SUBMITTED BY

My specialty in cooking is Asian foods (focus in Japanese, Chinese, Thai and Korean) and French foods.
 
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