Beer Cheese Soup with Soft Pretzels
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 4 tablespoons butter
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 4 tablespoons flour
- 8 ounces cheddar cheese shredded
- 1 jalapeno minced
- half an onion minced
- 1 red bell pepper minced
- 3-4 stalks of celery minced
- 1 teaspoon smoked paprika (adds a bacon-like flavor)
- 1 bottle of beer (i used blue moon - just a basic wheat be
- 2 cups of chicken or vegetable broth
- 1 cup whole milk (high fat milk is better)
- 4 ounces smoked cheddar cheese shredded
- Carbohydrate 8.86478945274671 g
- Cholesterol 79.8694151853873 mg
- Fat 27.1065180808778 g
- Fiber 0.516833311716716 g
- Protein 14.5323083371678 g
- Saturated Fat 16.9034744932875 g
- Serving Size 1 1 Serving (97g)
- Sodium 419.972422411479 mg
- Sugar 8.34795614103 g
- Trans Fat 1.57165530923351 g
- Calories 335 calories
Heat the olive oil in a large soup pot (see notes) over medium high heat. Add the vegetables (onion, garlic, celery, jalapeno, red pepper, smoked paprika). Saute for a few minutes until soft. Add half of the beer and all of the broth. Bring to a low simmer. In a separate saucepan, melt the butter. Whisk in the flour. Cook for 5-ish minutes, stirring regularly. Add this butter-and-flour mixture to the simmering soup pot. Let the soup simmer for a few minutes. It should start to thicken. Slowly whisk in the milk and remaining beer. Simmer again for 5-10 minutes until creamy and slightly thickened. Remove from heat and wait for a few minutes for the soup to cool down slightly. Stir in the cheese until evently melted. Season with salt and pepper. Grab your spoonssss!
