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Beer Cheese Soup

Lee Harrelson
Yield 4 servings (serving size: 2 cups)
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)

Nutrition Information

  • calories 363
  • caloriesfromfat 30 %
  • fat 12.2 g
  • satfat 7.7 g
  • monofat 3.5 g
  • polyfat 0.6 g
  • protein 20.7 g
  • carbohydrate 41.8 g
  • fiber 3.4 g
  • cholesterol 39 mg
  • iron 2.1 mg
  • sodium 884 mg
  • calcium 480 mg

How to Make It

  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.