30-Minute Beer Cheese Soup

  • Prep Time 30 min
  • Total Time 30 min
  • Servings 5

Ingredients

Ingredients

1/2
cup butter or margarine
3/4
cup finely chopped carrots
1/2
cup finely chopped celery
1/4
cup finely chopped onion
1
cup quick-mixing flour
1/2
teaspoon paprika
1/8
teaspoon black pepper
1/8
teaspoon ground red pepper (cayenne)
3
cups Progresso™ chicken broth (from 32-oz carton)
1
cup whipping cream
4
cups shredded sharp Cheddar cheese (16 oz)
1
can (12 oz) beer

Directions

Directions

  • 1 In 4-quart Dutch oven, melt butter over medium heat. Add carrots, celery and onion; cook about 10 minutes, stirring occasionally, until celery and onions are transparent.
  • 2 Stir in flour, paprika, black pepper and ground red pepper. Add broth; heat to boiling over medium heat. Boil and stir 1 minute.
  • 3 Reduce heat; stir in whipping cream and cheese. Heat until cheese is melted, stirring occasionally. Stir in beer. If desired, serve with popcorn.

Notes










Tips

Expert Tips

Popped popcorn is the classic garnish for beer cheese soup.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
790
Calories from Fat
570
% Daily Value
Total Fat
64g
98%
Saturated Fat
40g
200%
Trans Fat
2g
Cholesterol
195mg
66%
Sodium
1240mg
52%
Total Carbohydrate
26g
9%
Dietary Fiber
1g
7%
Sugars
5g
Protein
28g
% Daily Value*:
Vitamin A
110%
110%
Vitamin C
2%
2%
Calcium
50%
50%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.