This soup can be made on the stovetop or left to simmer in the slow cooker. Whichever method you choose works just fine. I have actually made beer and cheese soup both ways. Indeed, this soup is definitely the real deal! It’s chock full of cheese, flavor, and wholesome goodness.
You won’t be able to only have just one bowl.
Ingredients
2 new/red/Yukon gold potatoes, diced
1 stick Kerrygold butter
1/2 cup Gold Medal flour
1 tsp McCormick ground mustard
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced onions
1/2 can warm beer
4-6 cups chicken stock
1 1/2 cup grated cheddar cheese
1/2-1 cup grated jalapeno jack cheese
3 tsp grated Kraft parmesan cheese
1 tsp fresh ground pepper
Kraft extra shredded cheese and crumbled bacon for garnish
Instructions
Boil potatoes until fork tender- set aside
in a large saucepan, sautee chopped veggies in butter until limp- about 15 minutes
add flour and dried mustard, turn to medium
stir and cook til lightly browning
add chicken stock and beer
heat on high for 5-7 minutes, stirring frequently
add cheese, stirring constantly- boil briefly
add potatoes
remove from heat and serve with extra cheese and crumbled bacon on top
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Quick Tip: This recipe is super easy to double or even triple when feeding a large group.