Creamy beer cheese soup has the extra addition of broccoli.
1 pound (4 cups) Land O Lakes® Deli American chopped
3 cups Land O Lakes® Fat Free Half & Half reserve 1/4 cup
1 (12-ounce) can beer
1/4 teaspoon coarse ground pepper
1/8 teaspoon garlic powder
3 tablespoons cornstarch
1 (16-ounce) package frozen cut broccoli, thawed
Combine all ingredients except 1/4 cup reserved fat free half & half, cornstarch and broccoli in 4-quart saucepan. Cook over medium heat, stirring occasionally, 14-18 minutes or until cheese is completely melted.
Stir together reserved 1/4 cup fat free half & half and cornstarch in bowl; stir into hot soup. Continue cooking, stirring occasionally, 3-4 minutes or until soup just comes to a boil. Stir in broccoli. Continue cooking 2-3 minutes or until heated through.
Variation: Beer Cheese Soup: Omit broccoli. Prepare soup as directed.
Explore reviews fromour online community
This is the best beer cheese soup recipe. Always a hit! I prefer it without the broccoli, but sometimes a little fresh chopped green onion is a nice added touch. I choose to use Land o' Lakes sharp American for an extra bite. It has the creamiest texture and I've never had the curdling effect the other rater mentioned. I've made this soup countless times.
The beer curdled the milk and gave the melted cheese a grainy texture.