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| Big Game Spicy Beer Cheese Soup |
"This is an intensely cheesy, spicy rich beer soup that will be a TOUCHDOWN in your home and gone by the end of the game. Serve with popcorn or hunks of sourdough bread for dipping."
Ingredients :
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 1 clove garlic, minced
- 1 (32 ounce) carton chicken stock
- 3 (12 fluid ounce) cans or bottles American-style pale lager beer
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot pepper sauce (such as Tabasco®)
- 2 teaspoons white pepper
- 2 teaspoons dry mustard powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon ground cayenne pepper
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 (10.75 ounce) can condensed Cheddar cheese soup
- 1 (1 pound) loaf processed cheese, cubed
- 1/2 pound block pepperjack cheese, shredded
- 1/2 pound block sharp Cheddar cheese, shredded
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 1H10M |
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- Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.
- Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
- Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
- Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.
- Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.
- Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
- Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.
Notes :
- Do not use dark ale as it will make your soup bitter. Also, this is a good basic cheese soup and can be modified easily. Instead of beer, substitute with additional 32 oz. chicken stock. You could add potatoes, bacon and chives for Baked Potato Soup; or broccoli for Broccoli Cheese Soup.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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