Is there ever a bad time for beer cheese soup? Not when you can make it yourself. This simple recipe captures the addictingly-rich flavor, the oh-so-smooth texture (with a perfect crunch from the popcorn), and the simple, soul-hugging goodness of a Midwestern classic.
Beer cheese soup with spiced popcorn, bacon, and more beer
yield: 1 gallon
4lbs russet potatoes, peeled and chopped
3 cloves garlic, peeled and smashed
8C vegetable stock
6 pack beer (Summit Pilsner)
2T Worcestershire sauce
2T Dijon mustard
1C shredded cheddar cheese
1C shredded Muenster cheese
1t nutmeg, ground
2T fresh sage, chopped
TT white pepper
Place the potatoes, onion, celery, garlic, sage, 2 beers, milk, Worcestershire sauce, mustard and vegetable stock in a large pot.
Bring to a boil. Reduce heat; cover and cook for 30-45 minutes or until tender.
Remove from the heat; cool slightly (do not drain).
In a blender, cover and blend mixture in batches until smooth. Return all to the pan and heat through.
Stir in cheese just until melted.
Season with salt and white pepper.
Season with more salt and white pepper?
Fry up some bacon and chop it up to top with spicy popcorn for an added crunch.