“I'm famous for this soup. I've been making it since I was 15 years old... It's really versatile, You can change it however you want (I tend to use more beer) and it always tastes great! Great to dip with buttered bread. I got the original recipe from a 1990 Herberger's cookbook.”
READY IN:
1hr 15mins
SERVES:
6
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook, covered, the bouillon cubes, water, beer, celery and onion for about 20 minutes.
  2. Add potatoes and carrots. Cook until tender.
  3. Add cream of chicken soup and cheese. Heat until cheese is melted.
  4. Chopped cooked ham or crumbled bacon can be added. (Most people prefer the bacon!).
  5. Freezes well.

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