Three Cheese Beer Soup
10 ServingsBack to recipe
- 1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
- 1 1/4 cups shredded medium white Cheddar cheese (5 ounces)
- 1/4 cup butter
- 1/2 cup finely chopped onion (1 medium)
- 1/2 cup finely chopped carrot (1 medium)
- 1/4 cup thinly sliced green onions
- 2 cloves garlic, minced
- 3/4 cup all-purpose flour
- 1 teaspoon dry mustard
- 5 cups chicken broth
- 1 12-ounce bottle beer (1-1/2 cups)
- 1 cup whipping cream
- 2 cups frozen diced hash brown potatoes
- 1 1/2 cups small fresh broccoli florets
- 10 slices thick cut bacon, crisp-cooked, drained, and chopped
- 1/3 cup grated Parmesan or Romano cheese
- 1/2 teaspoon bottled hot pepper sauce or to taste
- 1/2 teaspoon Worcestershire sauce
- Allow cheddar cheeses to stand at room temperature for 30 minutes. Heat butter in a 4-quart Dutch oven over medium heat until melted. Add chopped onion, carrot, green onions and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally.
- Stir in flour and dry mustard (mixture will be thick). Gradually stir in broth. Cook and stir until bubbly.
- Add beer and cream; stir in hash brown potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered for 5 to 7 minutes, stirring occasionally.
- Gradually stir in Cheddar cheeses, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce and Worcestershire sauce.
- Serve topped with canned French fried onion rings or additional shredded Cheddar cheese if desired.
- For tailgating: Pour soup into a 3 1/2- or 4-quart slow cooker with a car adapter. Tightly cover slow cooker and put in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep soup warm on warm-heat setting (soup will keep warm, covered, on warm-heat setting for up to 3 hours). Stir before serving.