Beer and Gouda and Soup

Beer and Gouda and Soup

 Made  times
winofoodie 0

"A delicious rich, creamy soup with beer, Gouda, Cheddar, bacon and chives. Perfect for those chilly days. This is my copycat recipe of a dish I had at a popular chain restaurant, where it is served with warm pretzel sticks. I also like to serve it with a warm pretzel roll."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 322 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 13.9g
  • 4%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1097 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt 1 teaspoon butter in a large saucepan over medium heat; add sweet onion and cook until softened, about 4 minutes. Stir garlic into the onion; cook and stir together until garlic is fragrant, about 1 minute. Pour light beer into the saucepan, bring to a simmer, and cook until onion is completely tender, about 10 minutes.
  2. Stir chicken broth into the beer mixture; bring to a boil. Stream milk into the saucepan while stirring to form the base of the soup.
  3. Heat 1/4 cup butter in a microwave-safe bowl in microwave oven until melted and hot, 30 to 60 seconds. Stir flour into the melted butter until the mixture binds into a roux; pour into the soup. Cook and stir soup until it begins to simmer and thicken, 7 to 10 minutes.
  4. Remove soup from heat. Melt Gouda cheese and Cheddar cheese into the soup a handful at a time, stirring each addition into the liquid until smooth; season with black pepper. Ladle soup into bowls; garnish with bacon and chives to serve.

Reviews

11
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

Great! Use two cups of each of the cheeses and put pretzels on top of the soup as a garnish.

Most helpful critical review

I made this soup tonight and had been thinking about this recipe all week. It was still runny after I added extra flour and let it simmer for almost 30 min. I used extra cheese to thicken it u...

Most helpful
Most positive
Least positive
Newest

Great! Use two cups of each of the cheeses and put pretzels on top of the soup as a garnish.

I made this soup tonight and had been thinking about this recipe all week. It was still runny after I added extra flour and let it simmer for almost 30 min. I used extra cheese to thicken it u...

Wonderful!!! I actually used 2 cups Gouda and about 2 cups cheddar. HUGE hit in my house.

Flavourless, bland & too thin! Can't even rate it a 1-star!!

I was so sad about this recipe! I thought it had very little flavor and I even increased each cheese to 2 cups as other reviewers suggested. It was floavorless & thin. Nothing like other Beer ...

I blend the soup in the vitamix so that the onions aren't present. My kids don't like the texture if it isn't smooth (before adding cheese). I made more rue with a full stick of butter and 3/4 c...

Too watery. Would not make it again. Must use whole milk.

Great! I doubled the cheese, added andouille sausage, and extra garlic...

Great recipe! Like others, I used 2 cups of each cheese, but for extra thickness I also doubled the roux. I also opted to add smoked paprika to the garnish. Absolutely delicious!

Other stories that may interest you