- One Onion
- 1/2 lb of ham
- 4 Tbsp butter
- 1 Tbsp garlic powder
- salt and pepper to taste
- 1 bottle of beer (We used Stella)
- 8 cups of chicken broth
- 1 bunch of green onions sliced tiny
- 2 cups heavy cream
- 4 cups shredded cheddar cheese
- 1 cup parmesan cheese
- 1 Tbsp cornstarch mixed with 1 Tbsp water
You’ve been very patient waiting for this post, so thank you. I am still recovering from the weekend but here is your Beer Cheese Soup!
We decided to make this taking ideas from various recipes. I personally was never a big fan of beer cheese soup, and it was good, but not my favorite. My dad loved it, but then again, he loves beer cheese soup. We really needed a food processor, but I forgot to bring mine so we just chopped everything VERY tiny, and it worked out very well.
First thing you need to do is the chopping or food processing of the onion and ham. Put those in a stockpot with butter, garlic powder, salt and pepper and cook until the onions are soft over a medium-high heat. Don’t forget to adjust the temperatures. I find that a lot of people take recipes word for word, but all stoves are different. We have found that out just by doing our Cheese Monsters cooking in various locations. So use judgement and have fun. Once the onions are soft add the beer. We used Stella, but it should be interesting to try with different types of beer. I’m sure a darker beer would add a very different flavor. Cook about 5 min, stirring, until the alcohol evaporates.
Next it is time to add the chicken broth and the green onions. Bring to a boil, cooking about 2-3 min and then lower it down to a simmer. At this point we are going to add the good stuff. Add the heavy cream, and both cheeses, cheddar and Parmesan. We added cornstarch to make it a little thicker, but that is purely optional. Just make sure to remember to mix it with water before you put it in or you will get lumps
Once it is all mixed and thickened if you used cornstarch, serve and enjoy!