Simple and delicious, this Beer Cheese Soup is comforting and surprisingly light!
Beer cheese soup is a classic Midwestern dish that is comforting and easy to make. The traditional topping is popcorn, but bacon, chives, and toasted pretzel rolls are delicious toppings too!
To make this a little lighter, I used 1% milk and reduced fat extra sharp cheddar cheese. You can use whatever you like. Of course, whole milk would make this really creamy.
Serves 6 to 8
Adapted from Cooking Light
- 4 cups chicken stock, divided (I used low sodium)
- 2 cups milk (I used 1%)
- 2 cups chopped onion (about 2 medium)
- 1 1/2 cups freshly shredded extra sharp cheddar cheese (I used reduced fat)
- 1/2 cup all purpose flour
- 1 (12 oz) can light beer
- 2 garlic cloves, minced
- olive oil
- salt, to taste
- pepper, to taste
- cooked, crumbled bacon, for serving
- chopped fresh chives, for serving
- toasted cubed pretzel rolls, for serving
Heat a large pot or dutch oven (I use 5 qt) over medium heat. Cover the bottom with olive oil (about 3 tablespoons) and add onion. Cook for about 4 minutes. Add garlic and cook another 1 minute and season with salt and pepper. Stir in beer and simmer for 20 minutes. Turn off the heat.
Pour the beer onion mixture in a blender along with 1 cup of the chicken stock. Secure blender lid and allow steam to escape. Cover the lid securely with a kitchen towel and very carefully blend on low, then high until smooth.
Add the flour and 1/2 cup chicken stock to the pot. Whisk until smooth and turn the heat to medium. Cook for 1 minute. Pour in the beer mixture and whisk until smooth. Stir in remaining 2 1/2 cups chicken stock. Simmer for about 10 minutes, or until thickened slightly.
Stir in milk and cook another 10 minutes, or until thickened slightly. Season to taste with salt and pepper to taste. Remove from heat and gradually stir in cheese until smooth and melted.
Ladle the soup into serving bowls, and sprinkle with toasted pretzel rolls, bacon, and chives as desired.