Big Game Spicy Beer Cheese Soup Good Recipes

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Big Game Spicy Beer Cheese Soup

"This is an intensely cheesy, spicy rich beer soup that will be a TOUCHDOWN in your home and gone by the end of the game. Serve with popcorn or hunks of sourdough bread for dipping."

Ingredients :

2 tablespoons butter
1 tablespoon olive oil
1 cup finely chopped celery
1 cup finely chopped carrot
1 clove garlic, minced
1 (32 ounce) carton chicken stock
3 (12 fluid ounce) cans or bottles American-style pale lager beer
1 tablespoon Worcestershire sauce
1 tablespoon hot pepper sauce (such as Tabasco®)
2 teaspoons white pepper
2 teaspoons dry mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon ground cayenne pepper
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (1 pound) loaf processed cheese, cubed
1/2 pound block pepperjack cheese, shredded
1/2 pound block sharp Cheddar cheese, shredded

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H10M

Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.
Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.
Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.
Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.

Notes :

Do not use dark ale as it will make your soup bitter. Also, this is a good basic cheese soup and can be modified easily. Instead of beer, substitute with additional 32 oz. chicken stock. You could add potatoes, bacon and chives for Baked Potato Soup; or broccoli for Broccoli Cheese Soup.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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