Recipes and Cooking Three-Cheese Beer Soup 4.4 (17) Add your rating & review This beer cheese soup recipe is designed to make ahead, pour in a slow cooker, then tote to your party, potluck, or tailgate. Pair a bowl of Three-Cheese Beer Soup with a warm breadstick or a handful of crackers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 23, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 25 mins Stand Time: 30 mins Total Time: 55 mins Servings: 10 Jump to Nutrition Facts Ingredients 1 ½ cup shredded sharp cheddar cheese (6 ounces) 1 ¼ cup shredded white cheddar cheese (5 ounces) ¼ cup butter ½ cup finely chopped onion (1 medium) ½ cup finely chopped carrot (1 medium) ¼ cup thinly sliced green onions (2) 2 cloves garlic, minced ½ cup all-purpose flour ½ teaspoon dry mustard 5 cup chicken broth 1 12 ounce bottle beer (1 1/2 cups) 1 cup whipping cream 1 ½ cup frozen diced hash brown potatoes 1 ½ cup small broccoli florets 10 slices bacon, crisp-cooked, drained, and chopped ⅓ cup grated Parmesan or Romano cheese ½ teaspoon bottled hot pepper sauce ½ teaspoon Worcestershire sauce Directions Tailgate day: Allow sharp cheddar cheese and white cheddar cheese to stand at room temperature for 30 minutes. Meanwhile, in a 4-quart Dutch oven heat butter over medium heat until melted. Add 1/2 cup onion, carrot, green onions, and garlic. Cook for 8 to 10 minutes or until vegetables are tender, stirring occasionally. Stir in flour and dry mustard (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Add beer and cream; stir in potatoes and broccoli. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Gradually stir in sharp cheddar cheese and white cheddar cheese, stirring after each addition until cheeses are melted. Stir in bacon, Parmesan cheese, hot pepper sauce, and Worcestershire sauce. Pour soup into a 3 1/2- or 4-quart slow cooker with a car adapter. Tightly cover slow cooker and tote in an insulated carrier. At the tailgating site, plug slow cooker into car adapter and keep soup warm on warm-heat setting. (Soup will keep warm, covered, on warm-heat setting for up to 3 hours.) Stir before serving. Must-have tailgating equipment: 3 1/2- or 4-quart slow cooker with a car adapterInsulated carrier Stovetop Preparation Prepare as above through Step 3, but do not pour soup into a slow cooker. Serve warm. Rate it Print Nutrition Facts (per serving) 390 Calories 29g Fat 16g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 390 % Daily Value * Total Fat 29g 37% Saturated Fat 17g 85% Cholesterol 90mg 30% Sodium 964mg 42% Total Carbohydrate 16g 6% Total Sugars 2g Protein 15g Vitamin C 16.5mg 83% Calcium 292.8mg 23% Iron 1.3mg 7% Potassium 297mg 6% Folate, total 36.3mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.