Directions:
- Melt butter in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well
- Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.
- Combine the cornstartch with 3 tablespoons water and stir until smooth. Set aside.
- Add the half and half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstartch mixture.
- Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 255.86 Kcal (1071 kJ) | ||
| Calories from fat | 156.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.4g | 27% | |
|---|---|---|---|
| Cholesterol | 52.4mg | 17% | |
| Sodium | 447.19mg | 19% | |
| Potassium | 294.11mg | 6% | |
| Total Carbs | 15.62g | 5% | |
| Sugars | 1.05g | 4% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 3.89g | 8% | |
| Vitamin C | 9.9mg | 17% | |
| Calcium | 142.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 75.26 Kcal (315 kJ) | ||
| Calories from fat | 46.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.12g | 27% | |
|---|---|---|---|
| Cholesterol | 15.41mg | 17% | |
| Sodium | 131.54mg | 19% | |
| Potassium | 86.51mg | 6% | |
| Total Carbs | 4.6g | 5% | |
| Sugars | 0.31g | 4% | |
| Dietary Fiber | 0.14g | 2% | |
| Protein | 1.14g | 8% | |
| Vitamin C | 2.9mg | 17% | |
| Calcium | 42mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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