I just love beer cheese soup, but I usually feel guilty about loving it because there is so much cheese, cream, butter, etc. in it. This recipe is very easy and the potatoes provide much of the creaminess, so although it may not be entirely guilt-free, it is a much better choice than other versions. Oh, and did I mention it is super tasty?
Beer Cheese Soup
- 4 cups low-sodium chicken broth
- 2 1/2 pounds potatoes, chopped (do not peel, the skin is good for you!) (about 7-8 russet potatoes)
- 1 yellow onion, chopped
- 4 cups 1% milk
- 4 tablespoons reduced-sodium soy sauce or tamari
- 1 teaspoon black pepper
- 12 oz. sharp cheddar cheese, grated
- 1 cup beer
- 1 bag frozen diced carrots
- 1 bag frozen broccoli florets (optional)
- Paprika for garnish
- Plain homemade air-popped popcorn as garnish
- In a large soup pot, bring the broth to a boil. Add potatoes and onion and simmer for 30 minutes.
- Remove pot from heat, let cool a little and add the milk.
- Puree in batches in a food processor (leaving some chunks) or us a hand blender.
- Add soy sauce and pepper and stir well.
- Slowly bring soup back to a simmer and add the cheese.
- Meanwhile, microwave the bag of carrots until warm.
- Repeat step 6 for broccoli.
- When cheese is melted, add beer, broccoli and carrots.
- Top with paprika to taste.
Reference: Modified from “Wild Women in the Kitchen: 101 Rambunctious Recipes & 99 Tasty Tales”