Cheesy Beer Soup

photo by:kraft

Cheese and beer, a quintessential Midwestern duo, in a soup. Because why not? Garlic, Worcestershire and creamy Velveeta make for a bowl that warms you from the insi...read more

time

prep:

10 min

total:

20 min

servings

total:

4 servings, 3/4 cup each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1/2

cup finely chopped onion

clove garlic, minced

Tbsp. butter or margarine

Tbsp. flour

1-3/4

cups milk

1/2

lb. (8 oz.) VELVEETA®, cut up

1/2

cup beer

1/2

tsp. Worcestershire sauce

Few drops hot pepper sauce

Make It

COOK onion and garlic in butter in large saucepan on medium-high heat until tender, stirring frequently. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring frequently.

STIR in milk until well blended. Cook until mixture boils and thickens, sitrring constantly. Reduce heat to low; simmer 5 min., stirring occasionally.

ADD remaining ingredients; mix well. Cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring constantly.

Kraft Kitchens Tips

Size-Wise

Each 3/4-cup serving of this creamy soup provides an abundance of cheesy flavor.

How to Cube VELVEETA

Cut measured amount of VELVEETA® into slices about 1/2 inch thick. Then, cut each slice crosswise in both directions to make cubes.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:5/24/2005

If you like cheese fondue, you'll love this soup. it warms you from the inside out, and it's filling enough to be a great dinner served with a salad. I like to add some shredded cheese in addition to the velveeta to give it more depth

a cook

posted:3/1/2004

I have been looking for this exact recipe for years. It came out just like I remembered. Superb, I could eat this everyday. Serve with dark rye bread or really hearty wheat. Yum!

a cook