Three-Cheese Beer Cheese Soup
Ingredients
¼ cup
Kowalski's Unsalted Butter
½ cup
finely grated carrot
½ cup
finely chopped onion
¼ cup
thinly sliced green onion
2 cloves
garlic, minced
½ cup
flour
½ tsp.
dry mustard
5 cups
chicken broth
1 ½ cups
beer
1 cup
heavy cream
6 oz.
Kowalski's Sharp Cheddar Cheese, shredded (about 1 ½ cups)
5 oz.
Kowalski's Vermont White Cheddar Cheese, shredded (about 1 ¼ cups)
½ lb.
Kowalski's Bacon, cooked crisp, drained and crumbled
⅓ cup
Kowalski's Shredded Parmesan Cheese
½ tsp.
hot sauce
½ tsp.
Worcestershire sauce
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- Kowalski's White Cheddar Popcorn, for garnish (optional)
Directions
- In a large saucepan, melt butter over medium heat.
- Add carrots, onion, green onion and garlic; sauté until vegetables are softened (about 10 min.).
- Whisk in flour and mustard; cook for 1 min.
- Pour in broth, beer and cream; bring soup to a boil.
- Reduce heat to a simmer; gradually add Cheddar cheeses, stirring until melted.
- Stir in bacon, Parmesan, hot sauce and Worcestershire.
- Season soup to taste with salt and pepper; serve immediately with popcorn sprinkled on top.
