Beer Cheese Soup II

Beer Cheese Soup II

175

"This soup is a popular menu item in some of our favorite restaurants. It's very rich, creamy and delicious. Garnish with bacon bits."
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Ingredients

35 m servings 345 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 26.3 g
  • 40%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 78 mg
  • 26%
  • Sodium:
  • 352 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
  2. Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.
  3. Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.

Reviews

175
  1. 218 Ratings

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Most helpful positive review

It seems a lot of people have had problems with the thickness of this soup. In case you did not know, thickening agents do not come to their full thickening potential until they come to a boil....

Most helpful critical review

I was dissapointed in this soup. I love beer cheese soup but not this one.

It seems a lot of people have had problems with the thickness of this soup. In case you did not know, thickening agents do not come to their full thickening potential until they come to a boil....

I had read many of the past reveiws about the recipe being a little runny so I mad a few changes and it turned out awesome! What I did was started with only about half the beer(you can add mo...

I am afraid to say that if I were to have followed the original recipe I would have been utterly dissapionted. After having discovered the soup was horribly thin, I added copious amounts of corn...

I am very confused about everybody's poor review about it being thin, and all of the other complaints. This soup is fantastic, but it MUST be followed exactly. I think that's the reason everyb...

Very good! I used dark beer one time (Shiner Bock) and Budweiser one time. The dark beer gave it a much more complex, interesting flavor. The Bud didn't do much for it at all. I also followe...

I made this soup twice at 2 grocery store food demos. It was requested that I incorporate a tub of Rondele garlic-and-herb cheese spread so I did. I got many compliments and requests for the r...

This is the best beer cheese soup this side of the Yukon River Grill's soup!

I was dissapointed in this soup. I love beer cheese soup but not this one.

Was a very good starting place for me. I did read numerous reviews ahead of time and took heed the reducing the beer by 1/2, using 3 cups cheese instead of 2, and I also omitted the water and mi...