Main dishes

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

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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.

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a cook

posted:3/17/2011

I wasn't sure if I would like the cheesyness of the soup. I loved it! For the beer I used Heineken and thought that added alot of flavor to it.

a cook

posted:1/12/2011

The only thing that I did not add was the hot pepper sauce as I didn't think it was needed. Otherwise, I made it exactly as the recipe called for. However, was very disappointed that it made only one-half cup each for my husband and myself!!! The flavor was very good. I did add fresh-ground black pepper also. Would make it again but will have to double or triple the recipe!

a cook

posted:3/17/2009

My most favorite soup ever. Cheese+beer=amazing.

jezabella82

posted:3/15/2009

UGH! i really didnt think you could go wrong with this......cheese....beer.....boy was i wrong! I used a dark beer which made it very beer-y...but since they didnt specify, i put a little of what i was drinking in, which happened to be that. And the Velveeta cheese.....tasted so fake and nasty. I will NOT be making this again......also, there was only enough for me and my boyfriend, if we really were to like it, there would be no more!(which happened to be a good thing....)

girltoni03

posted:2/4/2009

This recipe is nothing like the Beer Cheese Soups that I am used to when eating out. However, my household loves it! There is a texture due to the onions... (which we like) and we add a little more hot sauce.

frznfirecm201

posted:7/25/2008

I have had beer cheese soup at festivals, and always loved it. I thought this one may be close, however once made it did not compare at all. I made it exactly like the recipe, but the end result just did not taste right, especially after having it elsewhere. Would not reccomend.

slippers888

posted:3/27/2008

This was ok. Very bland. I will probably try one more time before giving up on it.

james gable

posted:3/2/2008

Fantastic as is, but try adding an additional 4oz of Velveeta and a half box of frozen chopped broccoli. Definately better than canned!

a cook

posted:1/29/2008

This is an excellent soup and easily makes a hearty meal! I can't wait to try it next time in a bread bowl--we always make popcorn and that is excellent too. If the taste is too strong,(as rated on 1/13/08 by A cook) try using a milder beer. I love a mild beer and always drink and use Grain Belt--it was my Grandpa's favorite and I grew up on it, and it is still my favorite beer too. I've made other beer cheese soups with stronger beer and didn't care for those either, but Grain Belt is very mild. Excellent recipe!!!!!

a cook

posted:1/13/2008

Tasted like cheese sauce, and the beer flavour was much too strong.