Beer Cheese Soup
Warm up with this easy soup recipe served in scrumptious bread bowls.
Nothing beats a chilly day like a hearty bowl of soup. This easy recipe for beer cheese soup is sure to please a crowd on the campground or at home with it’s cheesy base. Served in bread bowls or without, this soup is a recipe you’ll make again and again.
Slow Cooker Cajun Scramble
- 6 slices thick cut bacon
- 1 onion, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1/4 cup flour
- 1 bottle of beer
- 2 cups chicken broth
- 1 cup half & half
- 4 ounces pepper Jack
- 8 ounces sharp or medium cheddar
- Salt and pepper, to taste
- 6-8 pretzel rolls
- 1 clove garlic, halved, for rubbing rolls
- 1-2 Tbsp. chopped jalapeno pepper
- In a large pan or Dutch oven, cook bacon until crisp, remove from pan, chop and set aside.
- Add onion, celery and garlic to pan and cook until soft and browned, about 6-8 minutes. Sprinkle with flour and cook, stirring often for another 3 minutes.
- Add beer and scrape pan making sure to get all the browned bits. Add chicken stock and stir well.
- Remove from heat and puree with a stick blender or add half the mixture to a standard blender; purée and repeat with remaining half. Return to heat and bring to a simmer.
- Add half & half and cheeses and simmer over low heat until cheese is melted. Salt and pepper to taste. Note: The cheeses and stock are already salty so you probably won’t need much salt.
- While the soup is simmering, cut of the tops of the pretzel rolls (like you would when carving a pumpkin) Hollow out the rolls, leaving a ½-inch of bread around the inside of the rolls so the soup won’t leak out. Rub the interior of the rolls with garlic and toast in a 350-degree oven for about 10 minutes, until crisp and lightly browned. You can also toast the bowls upside down over a campfire – just be sure to watch them.
- Ladle soup into bread bowls and garnish with chopped bacon and jalapeno.