Beer Cheese Soup
| 1 | med. onion, chopped |
| 20 | baby carrots, sliced |
| 3 | med. red potatoes, diced |
| 3 | tbsp. garlic, minced |
| 1 | oz. Worcestershire sauce |
| 2 | c. 2% milk |
| 14 | oz. chicken broth |
| 12 | oz. lager beer |
| 16 | oz. low fat cheddar cheese |
| 40 | g. bacon |
| 1 | tbsp. butter |
- In lg. pot cook bacon. When crispy, remove bacon with slotted spoon and set aside to drain. Leave drippings in pan.
- Melt butter with bacon grease and add vegetables. Sautee until soft, 5 mins. Season with Worcestershire, salt and pepper.
- Add milk, broth, and beer in a slow stream. Add 1 tsp. ground thyme, 1 tsp. ground mustard, and 1 large bay leaf. Bring to boil. Let boil 10 minutes or until alcohol is cooked out.
- Reduce heat. Add shredded cheese by the handful, making sure to fully incorporate each batch. Make sure not to let it boil.
- Crumble reserved bacon on top for presentation.
Cheese, Potatoes, Vegetables, Soup, English
| Nutrition Facts | ||||||
Serving Size 343.9g |
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Amount Per Serving |
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Calories 327 Calories from Fat
114 |
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% Daily Value* |
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|
Total Fat
12.7g 20%
|
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|
Saturated Fat
7.0g 35%
|
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|
Cholesterol
39mg 13%
|
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|
Sodium
770mg 32%
|
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|
Total Carbohydrates
26.9g 9%
|
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|
Dietary Fiber
2.3g 9%
|
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|
Sugars
10.0g |
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|
Protein
23.1g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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