Beer Cheese Soup

13 Ratings

9 Comments

Prep 30 min
Total 30 min
Ingredients 12
Servings 5

Ingredients

1/2

cup butter or margarine

3/4

cup finely chopped carrots

1/2

cup finely chopped celery

1/4

cup finely chopped onion

cup quick-mixing flour

1/2

teaspoon paprika

1/8

teaspoon black pepper

1/8

teaspoon ground red pepper (cayenne)

cups Progresso™ chicken broth (from 32-oz carton)

cup whipping cream

cups shredded sharp Cheddar cheese (16 oz)

can (12 oz) beer

Steps

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1

In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
2

Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
3

Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

Notes

Tips

Expert Tips

Popped popcorn is the classic garnish for beer cheese soup.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 790
Calories from Fat: 570

% Daily Value

Total Fat: 64g; 98%
Saturated Fat 40g 200% Trans Fat 2g
Cholesterol: 195mg; 66%
Sodium: 1240mg; 52%
Potassium: 280mg; 8%
Total Carbohydrate: 26g; 9%
Dietary Fiber 1g 7% Sugars 5g
Protein: 28g

% Daily Value*:

Vitamin A: 110%; 110%
Vitamin C: 2%; 2%
Calcium: 50%; 50%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 7 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.