A couple of quick notes for this Beer Cheese Soup
Do not use bagged shredded cheese. It will not melt properly. Trust me. I tried it. Buy a block of sharp cheddar and grate it yourself. Thank me later.
Fry your pretzel bun chunks for a crispy topping on the soup. The crispy texture pairs well with the creamy soup.
Beer Cheese Soup with Pretzel Bun Croutons
Ingredients
- 2 tbsp Butter
- 1 Carrot diced
- 1 Small Onion diced
- 1 Celery stalk diced
- 3 cloves Garlic minced
- 1/4 cup All Purpose Flour
- 12 oz Beer your preference
- 1/2 tsp Ground Mustard
- 1/4 tsp Salt
- 1/4 tsp Paprika
- 1 1/2 cups Chicken Broth
- 1 cup Heavy Cream
- 8 oz Cheddar Cheese grated
- 2 Pretzel Buns cut in chunks
Instructions
- Melt butter in a stock pot over medium heat. Add the carrot, onion, and celery and sauté until softened but not browned.
- Stir in the garlic and cook for two minutes more.
- Add the flour and whisk for 3 minutes.
- Add the ground mustard, salt and paprika and stir.
- Pour in the beer and chicken broth and simmer for 10 minutes, stirring frequently.
- Reduce the heat to medium low and use an immersion blender to get a smooth consistency.
- Stir in the heavy cream and shredded cheese until well blended and cheese is melted.
- Pour into bowl and top with pretzel bun croutons. Serve immediately.
Notes
- Buy a block of cheddar and grate it yourself. Pre shredded cheese will not melt properly and you will have a mess.
- You can deep fry, pan fry or air fry your pretzel chunks to get them crisp.