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Main dishes

Cheesy Beer Soup

Cheesy Beer Soup recipe
photo by:kraft
Cheese and beer, a classic Midwest duo, come together deliciously in this creamy soup. Perfect for Oktoberfest, Novemberfest and beyond.
time
prep:
10 min
total:
20 min
servings
total:
4 servings, 3/4 cup each
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What You Need

1/2
cup  finely chopped onion
1
clove  garlic, minced
1
Tbsp.  butter or margarine
1
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.

Please use alcohol responsibly.

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.
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