Wisconsin Beer-Cheese Soup |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I love beer cheese soup, and this is one of my fave's. Great in a bread bowl or with fresh baked beer cheese muffins. Perfect for cold & snowy days. Ingredients:
1/2 cup flour |
1/3 cup butter |
1 clove garlic (pressed) |
1 tablespoon grated onion |
1 teaspoon worcestershire sauce |
1/2 teaspoon dry mustard |
1 dash white pepper |
3 cups chicken broth |
1 1/2 cups half-and-half |
3 -5 diced baked potatoes (i prefer red with skins on) |
1 cup beer |
1 lb shredded sharp cheddar cheese |
2 cups popped popcorn |
Directions:
1. Spoon flour into measuring cup& level off.
2. Melt butter in large saucepan, and add flour.
3. Cook 1 minute, stirring constantly until smooth and bubbly.
4. Add garlic, onion, Worcestershire sauce, salt, mustard and pepper; blend well.
5. Gradually stir in chicken broth, half-and-half and beer; cook until thickened, stirring constantly.
6. Add cheese; stir until melted.
7. Add potatoes and heat gently, stirring often, but do not allow to boil.
8. Top with popcorn.
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