So whether you eat or drink or whatever you do, do it all for the glory of God. 1 Corinthians 10:31
Follow Me On Social Media!
Noreen's Kitchen © ALL RIGHTS RESERVED.
I decided to make this soup because I knew I could not freeze the cheese spread, but after converting it into soup, I could actually freeze the leftovers to enjoy at a later time. So keep that in mind, if you ever make some beer cheese and decided you made too much or don't think it will last. Convert it into this soup and you will have something yummy waiting in the freezer for a busy night or rainy afternoon lunch.
I did not add any extra seasoning to my soup. There was no need. The spread was already flavorful enough. You can adjust to your personal preference, of course!
If you want to make a cheese soup without having cheese spread. You can easily adjust this recipe to do so. Simply swap out 2 cups of the stock for a bottle of your favorite beer and instead of adding the cheese spread like I did, add four cups of shredded sharp cheddar cheese and stir until melted and incorporated. Then add the cream or milk to bring everything together.
I hope you give this beer cheese soup a try and I hope you love it!
Today I want to share with you this delicious leftover makeover using up the Kentucky style beer cheese that I made for Superbowl. I figured that this cheese would end up getting lost in the back of my fridge so I decided to make this is into a yummy lunch for Rick and I. We actually ate this twice for lunch so this amount is a good dinner for four.
This could not be easier. The premise for this soup is based on Wisconsin cheese soup, which often had beer in it, in place of some or all of the stock I have used. Since the cheese spread had enough beer in it and an intense beer flavor, I thought it best to mellow that out a bit using chicken stock.
I sauteed a bit of onion and garlic in a saucepan and made a light roux using flour added to the butter and vegetables once they were a bit soft. Added the stock and stirred till the mixture was slightly thickened. Then I added the cheese spread, in two additions, stirring well between each to make sure the cheese spread had thoroughly melted.
While I was cooking the soup, I browned up some Polish sausage or Kielbasa that I had sliced into half moons. We like ours a bit on the very brown side so that it is nicely caramelized and crispy. When the sausage was done, we added it to a soup mug with our cheese soup. This made for a delicious and hearty lunch that was satisfying and kind of amazing!
4 cups chicken stock
Step by Step Instructions
Melt butter, in large, heavy bottomed saucepan.
Saute onion, roasted red pepper and garlic until onion is translucent.
Add flour and cook for 1 minute.
Add chicken stock and allow to come to a simmer. Whisking the entire time to avoid lumps.
Once the mixture has thickened and becomes smooth, add beer cheese spread and continue to stir to break up the cheese.
Add cream and stir well to combine.
Brown sausage in a separate skillet.
To serve, ladle soup into bowls and top with browned sausage. Sprinkle with dried parsley for a nice presentation.
To make the soup without the cheese spread, do everything the same, except add the beer at the same time you add the chicken stock and whisk until smooth and thick.
Add cheese and whisk until melted, then add the cream and stir well.