Bring together cheese and beer in our Creamy Beer Cheese Soup! Perfect for Oktoberfest and beyond, dip pretzels or bread into this Creamy Beer Cheese Soup.
What You Need
Original recipe yields 3 servings
1 Tbsp. butter or margarine
1/2 cup finely chopped onions
1 clove garlic, minced
1 Tbsp. flour
1-3/4 cups milk
1/2 lb. (8 oz.) VELVEETA®, cut into 1/2-inch cubes
1/2 cup beer
1/2 tsp. LEA & PERRINS Worcestershire Sauce
few drops hot pepper sauce
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Please use alcohol responsibly.
Let's Make It
Melt butter in large saucepan on medium heat. Add onions and garlic; cook 3 min. or until crisp-tender, stirring frequently. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring frequently.
Stir in milk until blended; bring to boil, stirring constantly. Cook and stir 3 to 5 min. or until thickened. Simmer on low heat 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.
Each 1-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.
Prepare using non-alcoholic beer.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 12g
Trans Fat 0.5g
Total Carbohydrates 23g
Dietary Fibers 0.5452g
* Percent Daily Values are based on a 2,000 calorie diet.
3 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.