Beer Cheese Soup

Chancery Restaurants Beer Cheese Soup

So easy a guy can make it !!!!


OK, I know it has that "V" word for cheese, but that stuff does melt well. I also liked the idea of garnishing with a pretzel.


Chancery Restaurants Beer Cheese Soup

 6 cups water (I use chicken stock)

1/2 cup lager beer (I use 1 cup)

2 tablespoons chicken base

1/4 teaspoon black pepper

1 teaspoon whole leaf thyme

1 teaspoon hot pepper sauce

1 teaspoon Worcestershire sauce

1 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

1/2 cup (1 stick) butter, melted

1/2 cup flour

8 ounces Velveeta cheese

1/2 cup Heavy Whipping Cream , Whipped (or half and half))

1/2 cup Merkt's cheddar cheese spread


Possiable add ons

1 lb bacon? Use 4 tbs of bacon  fat to sauté veggies

1 teaspoon dry mustard

Popped popcorn, for garnish

2 new/red/yukon gold potatoes, diced

paprika sprinkled on top soup at serving




In large stockpot, combine water, beer, base, seasonings, onion, celery and carrot. Bring to boil, then reduce to simmer. ( I do a light sauté on veg then add rest )


Melt butter in small saucepan, then whisk in flour to make roux. Cook over medium heat 2 –5 minutes, then add to soup and simmer 10 minutes to thicken. (roux should be equal parts flour and fat)


Add cheese and cream, and simmer just until cheese is melted. Serve with large, soft pretzel .for garnish. Makes 6 to 8 servings. Source: Milwaukee Journal Sentinel 3-12-03.


If it comes out too thick add more beer :-)    or chicken stock :-(

That's LAGER beer, no Bud or Coors etc. I like Leinenkugle's Red, but thats just personal preference Don't use any beer you wouldn't drink. The better the beer, the better the soup.