Cheddar-Beer Soup

Cheddar-Beer Soup


  • 1/4 cup butter

  • 1 container chopped fresh celery, onion, and green bell pepper mix 8-ounce

  • 2 small carrots peeled and finely chopped

  • 2/3 cup all-purpose flour

  • 1 carton chicken broth 32-ounce

  • 2 cups whole milk

  • 2 bottles light beer 12-ounce

  • 4 cups white sharp Cheddar cheese shredded

  • 1 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon hot sauce

  • Garnish: fresh parsley shredded Cheddar cheese


  1. In a large saucepan, melt butter over medium-high heat. Add celery mix and carrots. Cook, stirring often, for 5 to 7 minutes, or until softened. Whisk in flour; cook, whisking constantly, for 1 minute, or until a thick paste forms.

  2. Slowly whisk in broth; cook for 2 to 3 minutes. Slowly add milk, and then beer, stirring constantly. Cook, stirring frequently, for 3 to 5 minutes, or until mixture thickens slightly. Stir in cheese, salt, pepper, and hot sauce. Cook over low heat for 20 minutes. Let stand for 5 minutes before serving. Garnish with fresh parsley and shredded Cheddar cheese, if desired.

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