My husband LOVES beer cheese soup! There was a restaurant we went to all the time when we were first dating, and he would always get their beer cheese soup. When we were getting ready to move to New Jersey I tried to con one of the waitresses into giving us the recipe, or at least the majority of the ingredients. My husband was heartbroken, and I was sickened, when she told us that it just came in a powder form that they mixed with milk! I have been on a quest ever since (almost 10 years now) to make a great beer cheese soup. I recently got my MIL’s recipe for her cheesy potato soup that my husband loves and decided, what if I did a mash-up of the two. I tried this out over the weekend and it was a hit! Finally!!
Beer Cheese Potato Soup
3 T butter ($0.30)
1/4 large onion grated ($0.05)
1/4 c flour (I used whole wheat) ($0.10)
15 oz. vegetable stock (I always use homemade) (free)
1/2 a bottle of beer (pick one you like since you will drink the rest!) ($1- since you drink the rest I counted for the whole beer)
2 c. potatoes, peeled and cubed (I used a mix of organic red and russet) ($2)
1 c. milk ($0.35)
1 c. Velveeta (I know, it is gross but it is what hubs likes…if it was just for me I would use a sharp cheddar) ($0.85)
1/8 tsp. salt
1/2 T. paprika
1/4 tsp dry mustard
freshly ground pepper to taste
Melt the butter in a large stockpot or Dutch oven. Grate the onions with a hand grater. *(Hubs loves the taste of onion but cannot stand biting into one, no matter how small. This technique works great!) Add the onions and saute 5 minutes over medium heat, stirring occasionally. Add the flour and stir to coat, cooking the raw flour for a couple minutes. Slowly whisk in the chicken broth and beer, stirring well. (it works best if it is warmed) Bring to a boil, then reduce heat and simmer for 3 to 4 minutes, stirring frequently.
When the mixture has thickened slightly, add the potatoes and continue to simmer, approximately 15-20 minutes, until potatoes are cooked through. Mash the potatoes with a potato masher. It is ok to have a few small chunks but this really give the soup a nice consistency.
Add milk, cheese, and spices. Stir constantly over low heat until cheese is smooth. Now, if you don’t care so much to have it meatless, add some homemade bacon bits before serving. Add pepper, and salt if necessary.
Serves 4 (well, if you are my husband and eat only the soup and come back for seconds, it is closer to 2-3, lol)
Total cost: $4.65
As always, check out Meatless Monday for great tips and recipes to make this program a success in your household.