I’ve been dying to make beer cheese soup this year, and I’m SO glad it finally happened! Especially because I’ve added a twist to this favorite comfort food, and made it into a spicy white cheddar beer cheese soup.
When I lived in Chicago, I worked at a seriously amazing restaurant in the Fulton River District. This place was ALWAYS busy, and I spent the majority of my days and nights there. My job was to manage lunch shifts AND run each of our private events day in and day out. spicy white cheddar beer cheese soup
this creamy, decadent, spicy beer cheese soup is made with extra sharp white cheddar and american lager. spicy white cheddar beer cheese soup is the perfect comfort food served in a bread bowl!
Prep Time15 min Cook Time1 hr Total Time1 hr 15 min
4 Tbsp. unsalted butter
1/2 cup celery, chopped
1/3 cup carrot, finely chopped
1 cup white onion, chopped
1 Tbsp. garlic, chopped
1 Tbsp. jalapeno, chopped (remove seeds)
1/4 cup all-purpose flour
1 cup of light beer (a light lager is preferable)
1 cup chicken stock
1 bay leaf
1/2 Tbsp. black peppercorns, whole
1/2 Tbsp. caraway seeds (toasted if possible)
small handful of fresh thyme sprigs
1/2 cup milk, room temperature
1/2 cup half and half, room temperature
2 1/2 cups of white cheddar cheese, shredded (adjust this to your liking!)
salt and pepper to taste
2 (large) or 4 (small) bread bowls
chives and chopped bacon, for garnish
In a deep pot over medium heat, melt the butter. Add celery, carrot, onion, garlic, and jalapeño. Cook until veggies become very tender, about 20 minutes.
Add flour, and stir continuously to avoid browning. Let the veggies and flour cook for a few minutes, as this will alleviate the "flour" taste from occurring in the soup. The consistency of the veggies and flour together should feel similar to a vegetable "paste" as you stir it.
Slowly add the beer, while still stirring continuously. Then, slowly whisk in the chicken stock. Add the bay leaf, black peppercorns, caraway seeds, and fresh thyme.
Simmer for 30 minutes.
Add the room temperature milk and half and half, then stir to blend everything together, and bring to a quick boil. As soon as the soup starts to boil, immediately turn the heat back down to a simmer, and allow it to simmer for another ten minutes.
Whisk in cheese, and check to be sure consistency is to your liking. Add more stock if it seems too thick.
Strain entire contents into another large pot, and add salt and pepper to taste.
Serve in a bread bowls, garnish as you please, and enjoy!
This will make two big bowls of soup, or four smaller ones - just as a note! 🙂