Don’t go out to a fancy brew pub for your favorite beer cheese soup! For practically the same price you can make an entire crock of it at home. And best of all you can completely customize it. Your favorite beer, your favorite cheese. Is anything better? Ummmm, no! Well, maybe the extra potatoes I added to make it nice and hearty! I wanted this to be filling and serve as our whole dinner instead of an appetizer. This soup should tame even the heartiest of appetites!
I enjoy a good beer now and then, especially at a football tailgate party. But really the fun for me comes from cooking with beer. Especially during the fall and especially in soups and chili! I love how it gives great flavor and something unique to otherwise everyday meals.
I just love all the fall seasonal beers and especially the pumpkin beers. I used a Freestate Octoberfest and I loved the flavor! Pretty mild and kind of autumnish 🙂 But Shawn said he would prefer something with a little more bite like an IPA. Just goes to show you should use what you love to drink!
Not to mention I’m going to jump on a little mini soapbox here and talk about cheese. I’m going to be slightly bossy and insist you use a nice quality cheese and grate/shred it yourself from a block. This is a soup centered around cheese so trust me here. The preshredded cheeses are coated with anti-caking stuff and just don’t melt or taste quite the same. Trust me 😉
- 1 pound potatoes (I used baby gold potatoes)
- 1/4 cup flour
- 3 cups chicken broth
- 12 ounces beer
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/2 teaspoon celery salt
- 12 ounces shredded sharp cheddar (I used white)
- 1 cup heavy cream
- Chives chopped for garnish if desired
- Scrub and dice potatoes
- Place in crock and toss with flour
- Add broth, beer and seasonings and give it a stir to combine and make sure flour is dissolved
- Cover and cook on high for 3-4 hours or low for 6-8
- Add cream and cheese and stir to combine
- Let it continue to heat through for another 15-30 minutes
- Serve with a sprinkling of chives if desired
I cooked this on low in my 4 quart round crock for 7 hours