PEGGI'S CHEESY BEER SOUP

1
Peggi Anne Tebben

By
@cookiequeen

I used to cook this in a restaurant & made large batches of it. I just used the beer on tap at the bar. A darker beer has a harsher taste , so I used the light colored beer.It was loved by all.

Rating:

★★★★☆ 6 votes

Comments:

Ingredients

  • 1 lb
    bacon, cut up
  • 1 (1/4#) stick
    real butter
  • 1 large
    onions, slivered
  • 4 clove
    garlic, minced
  • 2 large
    carrots, cut into small bits
  • 1 1/2 c
    finely chopped celery
  • 1/4 (+) c
    all purpose flour
  • 5 c
    milk
  • 3 lb
    velveeta, cubed
  • 2 (12 oz) can(s)
    beer
  • ·
    black pepper
  • ·
    california style garlic salt / parsley
  • ·
    green onions for garnish
  • ·
    homemade croutons

How to Make PEGGI'S CHEESY BEER SOUP

Step-by-Step

  1. Start frying bacon in dutch oven, then add onions, carrots, celery & garlic; continue cooking until tender-crisp & fragrant. Don't overcook, as garlic will burn. Melt in the butter. Stir in the flour until well blended. Gradually whisk in the milk so that no lumps form.Continue stirring while cooking until mixture thickens; about 10 minutes.
  2. Reduce the heat to low, and cook for 5 more minutes, stirring occasionally.
  3. Add the beer & turn heat back up until mixture starts to boil again. Reduce heat again & cook for 5 more minutes.
  4. Meanwhile, add a little bit of milk with the cheese & melt the cheese in microwave. Remove soup from heat & add the melted cheese. Gently stir until soup is well blended. Season with pepper & California Style Garlic Salt with Parsley. From this point on, don't heat soup on top of stove, as it scorches easily once the cheese is added. Serve with green onions & homemade croutons sprinkled on top.
  5. Reheat in microwave or double boiler.
  6. To make croutons: Slice homemade bread (I use rye) into 1/2" slices or more. Trim off all crusts. Cut into small squares & place on baking sheet & brush with melted butter. Season with California Style Garlic Salt / Parsley & Chicken Seasoning. Bake in 400° oven about 10 min. or until brown & crunchy.I also do the crusts this way , but keep on seperate baking sheet as they will brown quicker & need to come out of the oven sooner.

Printable Recipe Card

About PEGGI'S CHEESY BEER SOUP

Course/Dish: Cream Soups



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