Ingredients
6
6 servings
- •1 tablespoon margarine
- •0.5 cup chopped onion
- •1 teaspoon Worcestershire sauce
- •0.5 teaspoon minced garlic
- •1 (12 fluid ounce) can or bottle light beer
- •1 (14.5 ounce) can chicken broth
- •3 tablespoons cornstarch
- •water
- •2 cups half-and-half
- •2 cups shredded sharp Cheddar cheese
Instructions
- Melt margarine in a 4 1/2-quart soup pot over medium heat. Stir in onion, Worcestershire sauce, and garlic. Pour in beer and increase heat to high. Boil mixture until alcohol is evaporated, about 3 minutes. Pour in broth and bring soup back to a boil. Lower heat to medium-low and simmer.
- Stir together cornstarch and water in a small bowl until smooth. Set aside.
- Add half-and-half and cheese to soup; stir constantly until cheese melts. Stir in cornstarch mixture and continue stirring until soup is thick, about 2 minutes. Garnish with bacon bits.
Nutritional Facts
Per 6 servings
- Calories: 470
- Carbohydrate: 12g
- Fat: 36g
- Fiber: 0g
- Protein: 22g
- Sugar: 5g
Related Recipes
Best Beer Cheese Soup
Beer Cheese Soup V
Cheese and Beer Soup
Football Sunday Beer Cheese Soup
Dark Beer Cheese Soup
Wisconsin Native's Beer Cheese Soup
Easy Cheesy Beer Soup
Beer Cheese Corn Chowder
Cheese Soup with Broccoli
Cheeseburger Soup II
Garden Cheese Soup
