peggi's cheesy beer soup

★★★★☆ 6 Reviews
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By Peggi Anne Tebben
from Granbury, TX

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.

Ingredients For peggi's cheesy beer soup

  • 1 lb
    bacon, cut up
  • 1 (1/4#) stick
    real butter
  • 1 lg
    onions, slivered
  • 4 clove
    garlic, minced
  • 2 lg
    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
    beer
  • black pepper
  • california style garlic salt / parsley
  • green onions for garnish
  • homemade croutons
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How To Make peggi's cheesy beer soup

  • 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.

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