Thursday, September 01, 2005

Beer Cheese Soup

Source: Cooking Light

4 1/2 cups fat-free, less-sodium chicken broth, divided
1 1/4 cups cubed peeled Yukon gold potato (about 10 ounces)
Cooking spray
1/2 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced carrot
1 teaspoon minced garlic
1/2 cup all-purpose flour (about 2 1/4 ounces)
2 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) shredded reduced-fat extra sharp cheddar cheese
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
1 (12-ounce) can beer
Freshly ground black pepper (optional)

Simmer 2 cups broth and potato in a small saucepan. Cook 15 minutes or until potato is tender. Transfer potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Set mixture aside.

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, celery, and carrot to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 2 1/2 cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients (through salt) to pan; cook for 1 minute or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated. Garnish with black pepper, if desired.

Yield: 4 servings (serving size: 2 cups) - This was more like 6 servings for us.

NUTRITION PER SERVING: CALORIES 363(30% from fat); FAT 12.2g (sat 7.7g,mono 3.5g,poly 0.6g); PROTEIN 20.7g; CHOLESTEROL 39mg; CALCIUM 480mg; SODIUM 884mg; FIBER 3.4g; IRON 2.1mg; CARBOHYDRATE 41.8g

Linda Vujnov
Cooking Light, NOVEMBER 2006


  1. My eyes can't believe what I'm seeing - beer cheese soup?? It looks pretty tasty, but as someone who cannot stand the smell or taste of beer, how does it come through in the final product?

  2. Hi Ellie. :) Hmmm...I like beer, so it's hard to say if it's obvious as a "beer" flavor or not. I used a lager - a stronger beer - so I think the beer flavor probably came through more than it would with maybe a light beer. Still, it's more of an overall alcohol kind of flavor to me rather than specific to beer. But again, I'm like the taste of beer..............