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Beer and Cheese Soup

Makes: 4 servings
Start to Finish 25 mins
Beer and Cheese Soup
Ingredients
  • 1  bunch  green onions
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 467,
  • Fat, total (g) 30,
  • chol. (mg) 63,
  • sat. fat (g) 14,
  • carb. (g) 28,
  • Monosaturated fat (g) 13,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 2,
  • sugar (g) 7,
  • pro. (g) 19,
  • vit. A (IU) 1020,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 28,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1096,
  • Potassium (mg) 416,
  • calcium (mg) 475,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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