NO SOUP FOR YOU!!! Just Kidding, Let's make some Beer Cheddar Soup!

It’s gonna be cold this weekend. What better way to warm up than making a nice warm bowl of soup! This soup is a midwestern classic, Beer Cheddar Soup. This soup is very easy to make, and it can be eaten ASAP, or you can store it for meal prepping.

Beer Cheddar Soup

The Ingredients

3 ribs of Celery

1 onion

1 potato

1 carrot

2 gloves of garlic

1 stick of butter

3/4 cup of flour

1 12 ounce Budweiser (or your favorite beer!)

1/2 gallon of water

1.5 cups cheddar cheese

Git-R-Done

Step 1: Rough chop your veggies. They don’t need to look good because you’re pureeing it in the Blender.

Step 2: Melt your butter and then add the flour. You’re making a blonde roux. Cook it for about 5 minutes. You don’t want any color on the flour.

Step 3: Add your veggies to the pot and saute for 5 minutes.

Step 4: Add your beer and water. 

Step 5: Cook until the veggies are soft. (The potato and carrots are usually the last ones to get soft) 

Step 6: Add the cheese and melt it.

Step 7: Puree in blender until smooth.

Step 8: Season with salt and pepper.

Step 9: Enjoy!

Pro Tip: When you add your cheese be careful not to let the cheese burn on the bottom of the pot.

Pro Tip 2: IPAs are delicious but aren’t great for this soup. I typically use a lager or Golden Ale.

Pro Tip 3: Bacon and Basil Pesto are great Garnishes!

Cheers!

Chip