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Beer Cheese Soup Recipe

Ingredients

  • 6 cups milk
  • 2 12-oz. cans beer – divided
  • 40 ounces process cheese spread
  • 1 10-oz. can chicken broth
  • 1 teaspoon Worcestershire sauce
  • 3 dashes hot sauce — or to taste
  • 1/4 cup plus 2 tablespoons cornstarch
  • Garlic/onion croutons — for garnish

Directions

  1. Combine milk and 2 1/2 beer in large (min. 5-qt.) Dutch oven.  Cook over low heat until thoroughly heated, stirring constantly.  Add cheese spread, broth, Worcestershire sauce, and hot sauce.  Cook over low heat until thoroughly heated, stirring constantly.
  2. In small bowl, combine cornstarch and remaining beer.  Add to cheese mixture; simmer, stirring constantly, until thickened (do not boil).

Yield:  4 quarts.

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