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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This beer cheese soup is a perfect choice for chilly weeknight suppers in the fall and winter. Ingredients:
4 1/2 cups fat-free, less-sodium chicken broth, divided |
1 1/4 cups cubed peeled yukon gold potato (about 10 ounces) |
cooking spray |
1/2 cup finely diced onion |
1/2 cup finely diced celery |
1/2 cup finely diced carrot |
1 teaspoon minced garlic |
1/2 cup all-purpose flour (about 2 1/4 ounces) |
2 1/2 cups 1% low-fat milk |
3/4 cup (3 ounces) shredded sharp cheddar cheese |
1/2 cup (2 ounces) shredded reduced-fat extrasharp cheddar cheese |
1/2 teaspoon dry mustard |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon black pepper |
1/8 teaspoon salt |
1 (12-ounce) can beer |
freshly ground black pepper (optional) |
Directions:
1. Simmer 2 cups broth and potato in a small saucepan. Cook 15 minutes or until potato is tender. Transfer potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth. Set mixture aside.
2. Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, celery, and carrot to pan; cook 5 minutes or until tender, stirring occasionally. Add garlic to pan; cook 30 seconds.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, remaining 2 1/2 cups broth, and milk in a medium bowl; stir with a whisk. Add flour mixture to pan; bring to a boil. Cook 1 minute or until slightly thick; stir constantly with a whisk. Add potato mixture, sharp cheddar cheese, and next 5 ingredients (through salt) to pan; cook for 1 minute or until cheese melts, stirring constantly. Add beer to pan; bring to a simmer. Cook 15 minutes or until thoroughly heated. Garnish with black pepper, if desired.
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