Beer Cheese Soup (with Bacon)
  • 1 lb. Baking Potatoes, peeled and cubed
  • 1+ C. Extra Sharp Cheddar Cheese, shredded
  • 2 C. Low-Sodium Vegetable Broth
  • 2 Celery Stalks, chopped
  • 1 Large Onion, chopped
  • ½ tsp. Dry Mustard
  • 2 Carrots, chopped
  • 1 C. Low-Fat Milk
  • 1 C. Beer
  • 2 tsp. Oil
  • Salt & Pepper to Taste
  1. PREP: chop onion, celery, carrots, and potatoes.
  2. Heat oil in a nonstick Dutch oven over medium-high heat. Add in onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are lightly browned - about 8 minutes.
  3. Stir in the dry mustard and cook another minute.
  4. Add your broth, potatoes, salt and pepper; bring to a boil.
  5. Reduce the heat and simmer - covered - until the vegetables are tender ... approximately 20 minutes.
  6. Use an immersion blender, to blend the soup until thickened. If you don't have an immersion blender, use a potato masher or fork to smash the vegetables and slightly thicken the soup.
  7. Add the beer, milk, and half of the cheddar to the vegetable mixture; let simmer until the cheese melts.
  8. When you're ready to serve, top with bacon bits, sour cream, and shredded cheddar.
- If you REALLY love bacon, cook some up and add it to the soup when you put the cheese in for extra flavor.
- Texas toast croutons are a favorite topping of mine!
- This soup can easily be made for a group of people by adding more milk, broth, and beer.
Recipe by Atkinson Drive at