CHEDDAR CHEESE & BEER SOUP

Cheddar Cheese & Beer Soup image

The taste of beer is subtle, but it's just enough to complement the cheese in this rich and creamy soup. For a slightly sweeter version, you can use apple juice instead of beer. -Holly Lewis, Swink, Colorado

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings (2-1/4 quarts).

Number Of Ingredients 13

Previous Next

Ingredients

1/4 cup butter, cubed
3/4 pound potatoes, peeled and chopped (about 2 cups)
4 celery ribs, chopped (about 2 cups)
2 medium onions, chopped (about 1-1/2 cups)
2 medium carrots, sliced (about 1 cup)
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1 teaspoon ground mustard
1/8 teaspoon cayenne pepper
3 cups chicken stock
3 cups shredded sharp cheddar cheese
2 cups 2% milk
1/2 cup beer or apple juice

Steps:

In a 6-qt. stockpot, heat butter over medium-high heat. Add potatoes, celery, onions and carrots; cook and stir 5-7 minutes or until onions are tender., Stir in flour, salt, mustard and cayenne until blended; gradually stir in stock. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10-12 minutes or until potatoes are tender. Add remaining ingredients; cook and stir until cheese is melted.

Nutrition Facts : Calories 452 calories, Fat 29g fat (17g saturated fat), Cholesterol 84mg cholesterol, Sodium 1346mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 3g fiber), Protein 21g protein.