Our secret to the perfect bowl of beer cheese soup?
Two kinds of cheese.
Jason Donnelly
A bowl of beer cheese soup is our go-to for holiday parties andgame day dinners.
Thiscreamy soup recipeis loaded with sausage, potatoes, and a rich cheese broth.
A bit of green onion and mustard brighten up each bowl.
Here’s how to make our classic beer cheese soup recipe, including tips for selecting the right brew.
What Kind of Beer Should I Use?
The key to a great beercheese soup recipeis choosing a beer you like to drink.
Cooking with beer concentrates its flavors, amplifying any bitter notes.
Avoid amber or dark beers, or hoppy brews, such as IPAs.
We’ve also tried it with a loaf of crusty bread, and it’s delicious.
Make it a meal with a freshgreen salad.
Set out a variety of toppers like shredded cheese, sliced green onions, hot sauce, and more.
Then let each person top their bowl.
Ingredients
1 1/2cupsshredded sharp cheddar cheese(6oz.)
1 1/4cupsshredded white cheddar cheese(5oz.)
)cansreduced-sodium chicken broth
1(12-oz.
Meanwhile, in a 4-qt.
pot melt butter over medium.
Add kielbasa and onion; cook, stirring occasionally until onion is tender and sausage is browned.
Add Ingredients
Stir in flour, mustard, and thyme (mixture will be thick).
Add broth all at once.
Cook and stir until bubbly.
Add beer and potatoes.
Bring to boiling; reduce heat.
Simmer, uncovered, 5 minutes, stirring occasionally.
Add cream and heat through.
Finish and Serve
Gradually add cheeses, stirring until melted.
Stir in green onions.
2,000 calories a day is used for general nutrition advice.
