Beer Cheese Soup

15 Ratings

9 Comments

Prep 30 min
Total 30 min
Ingredients 12
Servings 5

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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

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Expert Tips

Popped popcorn is the classic garnish for beer cheese soup.

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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.