Cooked - Beer Cheese Soup With Soft Pretzels

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Beer Cheese Soup With Soft Pretzels

4.0

1 tablespoon olive oil

Half an onion, minced

2 cloves garlic, minced

4 stalks of celery, minced

1 jalapeno, minced

1 red bell pepper, minced

1 teaspoon smoked paprika (adds a bacon-like flavor)

1 bottle of beer (I used Blue Moon – you can also use a NA beer)

2 cups of chicken or vegetable broth

4 tablespoons butter

4 tablespoons flour

1 cup whole milk (high fat milk is better)

8 ounces cheddar cheese, shredded

4 ounces smoked cheddar cheese, shredded

Salt and pepper to taste

Heat the olive oil in a large soup pot (see notes) over medium high heat. Add the vegetables (onion, garlic, celery, jalapeno, red pepper, smoked paprika). Saute for a few minutes until soft.
Add half of the beer and all of the broth. Bring to a low simmer.
In a separate saucepan, melt the butter. Whisk in the flour. Cook for 5-ish minutes, stirring regularly.
Add this butter-and-flour mixture to the simmering soup pot. Let the soup simmer for a few minutes. It should start to thicken. Slowly whisk in the milk and remaining beer. Simmer again for 5-10 minutes until creamy and slightly thickened.
Remove from heat and wait for a few minutes for the soup to cool down slightly. Stir in the cheese until evenly melted. Season with salt and pepper. Grab your spoonssss!

Course🍤Appetizer

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇺🇸American

Occasions🏡Casual Gathering🏈Game Day

Season🍂Fall

DifficultyEasy ⏰ 30m

Created 44 weeks ago

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