Beer Cheese Soup Recipe

It's Autumn in D.C., which means I'm thinking about 3 things...Halloween, comfort food, and watching Saints games in NOLA every Sunday with a bucket of Popeye's chicken. (Ok, 4 things--I'm also thinking about how much I hate the onset of winter in D.C., but it's a bit early to start whining about that now.)

And if you're anything like me, this beer cheese soup recipe will easily satisfy your craving for great comfort/football food. You can serve it with sandwiches and chips at your next NFL-related get together because, duh, it's beer and cheese. It also works as a light dinner with some crusty bread or microwavable soft pretzels and a side salad. The malty beer adds some sweetness and depth to the sharp, tangy cheese, and leeks and carrots are just awesome in general.

And unlike alot of other flavorful soups, this one doesn't have to simmer for hours, so go ahead and make a batch between trips to the store to replenish the Halloween candy that keeps mysteriously disappearing.

Beer Cheese Yummy Recipe

2 Medium Leeks (well rinsed, white and pale green parts only) chopped
3 Medium Carrots, chopped
2 Celery Ribs, chopped
2 tsp. chopped Garlic
2 Bay Leaves
1/2 stick (1/4 cup) Unsalted Butter
1/3 cup Flour
2 cups Whole Milk
2 cups Chicken Broth
2 bottles Sam Adams Red Ale or other malty ale
1 Tbs. Worcestershire sauce
1 tsp. Dijon mustard
Black pepper, cayenne pepper, salt to taste
12 oz. extra-sharp Cheddar
Soft Pretzels (optional)

CHEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEESE!!!!!!!
Melt butter over medium heat in a heavy bottomed soup pot. Cook leeks, carrots, celery, garlic, and bay leaf in butter, stirring occasionally, until vegetables begin to soften.
Reduce heat to low and sprinkle flour over vegetables, then cook, stirring often, for 3 minutes. Add milk, broth, and beer whisking continuously, then simmer, whisking occasionally, 5 minutes but do NOT boil. Stir in Worcestershire sauce, mustard, salt, and pepper.
Remove bay leaf, and carefully blend with either a handheld blender or a counter-top blender until the vegetables are in small pieces and the soup is mostly smooth. Add cheese by handfuls, stirring constantly, and cook until melted, 3 to 4 minutes. Serve hot garnished with sliced green leeks or warm soft pretzels.
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6 comments:

  1. Mmmm! I've been making beer cheese soup like crazy the last few weeks. My method was to boil potatoes in broth, add cheese, and give it a few healthly glugs of the Miller Lite in hand. But your *actual* recipe sounds much better, and gives me an excuse to buy better beer.

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  2. WOW this looks like it tastes so good!!!

    Cabbage Soup Diet

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  3. I'm really looking forward to trying this out for dinner soon - I'm having a few people over.

    One question: with the proportions given, how many people will this soup serve?

    Thanks!
    -Nicole

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  4. Ack, sorry I didn't see this, Nicole!
    We eat large bowls of it, and it serves 6 to 8 people. Throw in a salad and some large soft pretzels for dipping and you have a pretty good light meal.

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  5. It's great, thanks for the recipe, I've published my "translated" version in Hungarian.

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