I thought writing about the unseasonably warm weather last weekend might jinx continued warm temperatures, and sure enough, winter has arrived. The nice thing about living in the south is though it may be 27 degrees at 8 a.m., rarely does it stay 27 degrees all day like it does where I grew up.
Although, I suppose that statement is not entirely true. Where I grew up, it may be 27 degrees at 8 a.m. and drop to 7 degrees by noon. When that happens, this cheddar beer soup is sure to warm you up.
Cheddar beer soup is a recipe I typically make once per winter. I may only make it once a season, but that certainly does not mean it’s not worth making more often. I’m just the type of person who likes to experience something once, and then tuck it away until next time. Rarely do I put a recipe into regular rotation like last week’s easy chicken and dumpling soup.
I cannot quite decide if I like the vegetables in this soup, or if it would be better strictly as a smooth soup. It’s hard for me to accept carrots and celery in what I think should be a smooth soup, but the vegetables seem to give the soup a little bit of pizzazz that I’ve come to enjoy. Stay warm and enjoy!
Cheddar Beer Soup
- 1/2 yellow onion
- 1 stalk celery
- 2 carrots
- 4 tablespoons butter
- 1 clove garlic, minced
- 1/2 cup all purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 12 ounces light beer (do not use dark beer)
- 3 cups grated cheddar cheese, reserving 1/4 cup if desired for garnish
- 1 ½ teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
- 1 teaspoon hot sauce (optional)
- Finely chop the onion, celery, and carrots.
- Melt the butter in a large saucepan over medium heat.
- Add the chopped onion, celery, and carrots along with the garlic and cook until softened, about 5 to 7 minutes.
- Add the flour and stir continuously for three minutes. The mixture will clump.
- Add the broth and continue to stir until the clumps become a thick smooth paste, about another three minutes.
- Slowly add the milk and stir until incorporated.
- Slowly add the beer and stir until incorporated.
- Continue to cook until the foam subsides and the mixture thickens slightly, about 5 minutes.
- Add the cheddar cheese, salt, pepper, sugar, and hot sauce if desired.
- Simmer over medium low heat for 20 minutes, stirring occasionally.
- Cool for 5 minutes before serving.
- If desired, garnish with cheese and serve with a baguette.