2 ½ tbsp. Kowalski's Unsalted Butter
2 tbsp. Kowalski's Extra Virgin Olive Oil
½ cup chopped onion
3 tbsp. minced garlic
2 ½ tbsp. cornstarch
½ tsp. smoked paprika, plus more for garnish, if desired
½ tsp. mustard powder
¼ tsp. chipotle chile powder or cayenne pepper (optional)
3 cups vegetable stock
1 cup heavy cream
8 oz. Kowalski's Garden Vegetable (or Original) Whipped Cream Cheese Spread (from the Dairy Department)
8 oz. Kowalski's Sharp Cheddar Cheese, shredded
12 oz. beer (such as an IPA or Pilsner)
2 tsp. Worcestershire sauce
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- sliced green onions, to taste, for garnish (optional)
- In a large saucepan, heat butter and oil over medium heat.
- Add onion and garlic; sauté until softened (about 10 min.).
- Stir in paprika, mustard powder, pepper powder and cornstarch; cook for 1 min.
- Add stock gradually, whisking continuously to avoid lumps.
- Add heavy cream; allow to just come to a boil.
- Reduce heat to a simmer; gradually add cream cheese and Cheddar, whisking until melted.
- Whisk in beer and Worcestershire sauce; allow soup to simmer until completely thickened (about 15 min.).
- Season to taste with salt and black pepper; garnish with green onions and paprika, if desired.
- For extra sharpness, try making this soup with a well-aged Cheddar from our Specialty Cheese Department, such as Widmer's Cheese Cellars 4 or 15 Year Cheddar.
- Beer cheese soup is usually made with an IPA or Pilsner. For a bolder depth of flavor, try amber lager, brown ale, porter or stout beer.
- This soup is great topped with popcorn or croutons, but dipping toasted pretzel bites in it is out of this world!