Recipe of the Week 1/23/10

by Alison on January 30, 2010

Cheese and Beer Soup


  • 1 red onion, chopped
  • 3 carrots, chopped
  • 3 ribs celery, chopped
  • 2 tsp olive oil
  • 2 stalks celery, diced
  • 3 garlic gloves, minced
  • 1 Tbsp dry mustard powder
  • 1/4 tsp salt
  • cayenne pepper to taste
  • 3 cups chicken stock
  • 1 1/2 pound yukon gold potatoes, peeled and cut into 1 inch cubes
  • 1 cup sharp aged cheddar
  • 1 bottle good beer
  • 1/3 cup pecorino cheese
  • freshly ground pepper to taste


  • Heat 2 tsp olive oil over medium high heat, add the onions, celery and carrots, cook stirring occasionally until softened and bit browned, about 10 minutes
  • Add the mustard powder and cook, stirring occasionally for about 1 minute
  • Add the potatoes, broth, salt and cayenne, bring to a boil then simmer covered for about 20 minute or until the vegetables are softened.  Using an immersion blender blend until desired consistency or if you don’t have an immersion blender mash some of the vegetables to thicken the soup.
  • Add the beer, then remove the pot from the heat add the cheddar and pecorino and pepper to taste, stir until the cheese melts

Yields 6  1 1/2 cup servings.

5 points per serving

calories 251

fat 9.9

saturated fat 5.15

carbs 28.8

Fiber 4.02

Protein 9

This soup got it’s inspiration from multiple sources, Kath Eats Real Foods made one that they found too potatoey and not creamy enough, I think the yukon golds in this give it creaminess and although you can taste the potatoes the beer and cheddar wins through.  Another recipe I found called for adding milk instead of beer, beer just tastes better IMO, so this is my stab at a thick, creamy cheese and beer soup and it turned out really tasty, it was creamy and tasted of beer and cheddar, reminded me a bit of cheese fondue when I get a cheddar beer blend.  One word YUM.

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