Here’s an easy, wonderful recipe I cut out of the newspaper years ago. It’s one of our favorite soups to make around Christmas time. We serve it with sausage and brioche and there are never any leftovers!
~ Beer Cheese Soup ~
6 cups low sodium chicken broth or homemade stock
24 oz. dark beer
2 cups finely diced celery
2 cups finely diced onion
2 cups finely chopped carrots
2 cups chopped potatoes
4 cans cream of chicken soup
2 lb. American cheese (I use Bongard’s)
In a big soup pot, cook broth, beer, celery and onion over medium heat for 20 minutes. Add carrots and potatoes and cook until vegetables are tender. Add the cream soup and cheese. Cook just until cheese is melted and soup is hot. Don’t boil. Garnish with freshly popped popcorn and a little black pepper.
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