Disclaimer: I hate beer. I hate the way it tastes, hate the way it smells. And when Paul drinks it, he is not allowed to kiss me until he brushes his teeth or chews spearmint gum. The end.
Okay. So now that we’ve gotten that out of the way…I can’t exactly remember why I was even drawn to this soup in the first place.
Oh, wait. yes I can. It was the three cheeses, whipping cream, and bacon. Duh.
I don’t drink wine, but I absolutely love to cook with it, so it only stands to reason that I could treat beer in the same manner, right? I was optimistic (not really) – but everyone assured me beer in cooking is great.
And they were right, my wise and lovable Facebook followers.
This soup was delicious!
Paul said he could taste the beer. For me, it just gave the base a tangy flavor. Strong, but in a good way. And I just loved that every creamy spoonful had some vegetable and potato chunks. Seriously good.
I would make this again. But I stand by my disclaimer above ^^^. Beer is gross. Except in this soup. And supposedly when you deep fry a chicken in it. But again…duh.
Three-Cheese Beer Soup
Prep time: 20 minutes
Cook time: 20 minutes
• 1/4 cup unsalted butter
• 1 medium sweet onion, finely diced
• 1 medium carrot, sliced into thin rounds (or finely chopped)
• 2 green onions, thinly sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/2 teaspoon dry mustard
• 5 cups low-sodium chicken broth
• 1 cup bottled or canned beer (I used Heineken)
• 1 cup whipping cream
• 1 1/2 cups frozen diced hash brown potatoes
• 1 1/2 cups small broccoli florets
• 1 1/2 cups shredded sharp cheddar cheese, room temperature
• 1 1/4 cups shredded white cheddar cheese, room temperature
• 1 (3 ounce) package bacon pieces
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon Tabasco
• 1/2 teaspoon Worcestershire sauce
In a 4-quart Dutch oven heat butter over medium heat until melted. Add onion, carrot, green onions, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
Stir in flour and dry mustard (mixture will be thick). Add broth; cook and stir until bubbly. Add beer and cream; stir in potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally.
Gradually stir in sharp cheddar and white cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce, and Worcestershire sauce until combined.
Ladle into bowls and enjoy!
(adapted from BHG)
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