Beer and Cheese Soup

Blended red peppers, onion, beer, and potatoes create a hearty base for this cozy soup, while American cheese adds creaminess.

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  • Makes: 4 servings
  • Start to Finish: 25 mins
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Beer and Cheese Soup
Ingredients
1
3
tablespoons olive oil
3/4
cup bottled roasted red sweet peppers, drained
3/4
cup pale lager or nonalcoholic beer
2
cups refrigerated shredded hash brown potatoes
2
cups milk
8
ounces American cheese, shredded (2 cups)
1/4
teaspoon paprika
 
Paprika
Directions
  1. Slice green onions, separating white and green parts. In a Dutch oven over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.
  2. In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to Dutch oven. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.
  3. Add milk and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil).
  4. In a skillet cook remaining potatoes in remaining hot oil over medium-high heat for 8 minutes or until golden, stirring occasionally. Drain on paper towels; sprinkle with the 1/4 teaspoon paprika.
  5. Top bowls of soup with potatoes, the green portions of the sliced green onions, and additional paprika.
Nutrition Facts (Beer and Cheese Soup)
    Per serving:
  • 467 kcal cal.,
  • 30 g fat
  • (14 g sat. fat,
  • 2 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 63 mg chol.,
  • 1096 mg sodium,
  • 28 g carb.,
  • 2 g fiber,
  • 7 g sugar,
  • 19 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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