BACON BEER CHEESE SOUP RECIPES

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POTATO BEER CHEESE SOUP RECIPE: HOW TO MAKE IT



Potato Beer Cheese Soup Recipe: How to Make It image

This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida

Provided by Taste of Home

Categories     Lunch

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 8 servings (2 quarts).

Number Of Ingredients 12

2 pounds potatoes (about 6 medium), peeled and cubed
1 small onion, chopped
2 cups water
1-1/2 cups 2% milk
1 cup beer or chicken broth
2 tablespoons Worcestershire sauce
2 chicken bouillon cubes
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
2 cups shredded cheddar cheese
Salad croutons, crumbled cooked bacon, minced chives and coarsely ground pepper, optional

Steps:

  • Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.

Nutrition Facts : Calories 211 calories, FatContent 9g fat (7g saturated fat), CholesterolContent 34mg cholesterol, SodiumContent 738mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 9g protein.

BROCCOLI BEER CHEESE SOUP RECIPE: HOW TO MAKE IT



Broccoli Beer Cheese Soup Recipe: How to Make It image

Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida

Provided by Taste of Home

Categories     Dinner    Lunch

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 14

3 tablespoons butter
5 celery ribs, finely chopped
3 medium carrots, finely chopped
1 small onion, finely chopped
4 cups fresh broccoli florets, chopped
1/4 cup chopped sweet red pepper
4 cans (14-1/2 ounces each) chicken broth
1/2 teaspoon pepper
1/2 cup all-purpose flour
1/2 cup water
3 cups shredded cheddar cheese
1 package (8 ounces) cream cheese, cubed
1 bottle (12 ounces) beer or nonalcoholic beer
Optional toppings: Additional shredded cheddar cheese, cooked and crumbled bacon strips, chopped green onions, sour cream and salad croutons or soft pretzel bites

Steps:

  • In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.
    , Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.

Nutrition Facts : Calories 316 calories, FatContent 23g fat (13g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 1068mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 12g protein.

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POTATO BEER CHEESE SOUP RECIPE: HOW TO MAKE IT
This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Category Lunch
Calories 211 calories per serving
  • Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.
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BROCCOLI BEER CHEESE SOUP RECIPE: HOW TO MAKE IT
Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop single servings into the freezer. —Lori Lee, Brooksville, Florida
From tasteofhome.com
Reviews 4.4
Total Time 50 minutes
Category Dinner, Lunch
Calories 316 calories per serving
  • In a Dutch oven, melt butter over medium-high heat. Add celery, carrots and onion; saute until crisp-tender. Add broccoli and red pepper; stir in broth and pepper. Combine flour and water until smooth; gradually stir into pan. Bring to a boil. Reduce heat; simmer, uncovered, until soup is thickened and vegetables are tender, 25-30 minutes., Stir in cheeses and beer until cheeses are melted (do not boil). Top with additional shredded cheese, bacon, green onions, sour cream and croutons or pretzel bites as desired.
    , Freeze option: Before adding toppings, cool soup; transfer to freezer containers. Freeze up to 3 months. To use, partially thaw in refrigerator overnight; heat through in a large saucepan over medium-low heat, stirring occasionally (do not boil). Add toppings as desired.
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