Beer cheese soup with spiced popcorn, bacon, and more beer

Beer cheese soup with spiced popcorn, bacon, and more beer

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

Ingredients:

4lbs russet potatoes, peeled and chopped

Beer cheese soup, TiltMN2 yellow onions, chopped

3 cloves garlic, peeled and smashed

8C vegetable stock

3C milk

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 salt

TT white pepper

 

Directions:

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.

Taste.

Season with more salt and white pepper?

Fry up some bacon and chop it up to top with spicy popcorn for an added crunch.

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Beer cheese soup with spiced popcorn, bacon, and more beer