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Cheddar Cheese and Beer Soup

Cheddar Cheese and Beer Soup Picture

Prep time:     Cook time:     Total time:     Yield: 1 1/2 Quart

This soup tasted so good I almost didn't add the cheese. With the cheese it was just that much better. A big part of the flavor in this soup comes from the nutty flavor of the Dark Roux.

Soups are great 1 - pot meals. They're easy to do, can be quite filling by themselves, or a beginning to a full meal. In making this soup, I didn't want some wimpy, cream type soup, but I was looking for some hearty flavors to have on a cold winter's day. This one fit the bill perfectly.

About using a Roux:
Roux's are used either for thickening, or flavor. in this case I was looking for flavor, plus a little thickening.
A Blonde Roux, is what you would use if you were making a Bechamel Sauce, as you might for Mac and Cheese, or sometimes in a Lasagna. It provides a lot of thickening power, but not too much flavor.

The long cooking time and browning of the flour in the making of a Dark Roux, adds a lot of flavor. These Dark Roux's are quite often used in Cajun Cooking of things like a Shrimp or Crawfish Etouffee.

Then there's all the colors in between. But, the concept always holds true, the darker it gets, the more flavor you'll be getting, and the less thickening power.

That's my major problem with the making, and using a Roux. I've either made too much, or not enough. I don't cook with one often enough to figure out how much of the thickening power I'll get form it. That's why, I've always got a little cornstarch hangin' around to make a slurry that I can do the final thickening.

That's what I ended up doing in this recipe. I was using a non-stick pot, and the Roux cooked about 30 minutes over med / low heat. The pot has a lot to do with how the Roux developed, and I know, I'll use one of my Stainless pots for my next batch. I began smelling the Roux about 10 minutes into cooking it, and kept it low just to keep it going. After about 30 minutes, the smell was great, and it was nice and brown.

Cooking with Milk:
Whenever you boil milk, you run the risk of the pot boiling over. I was slicing the Cheddar Cheese, about 3' away from the pot, when it went over. Sorry, but I had to act too quick and wasn't able to get you a picture, but it WAS a mess. So, make sure you don't have the heat turned to high, and keep a close eye on the pot whenever you're heating milk.

  • 2 Tablespoons, Butter
  • 1 Large, Onion, minced

  • 3 Tablespoons, Butter
  • 3 Tablespoons, Flour, bread flour is preferred

  • 1 1/2 Tablespoons, Butt Kickin' Blacken, Original Recipe

  • 2 Cups, Chicken Broth
  • 12 Ounces, Sam Adams, Boston Lager, My Favorite
  • 1 Tablespoon, Beef Soup Granules
  • 1 1/2 Cups, Milk
  • 1/2 Cup, Heavy Whipping Cream

    Cornstarch Slurry, if Needed
  • 2 Tablespoons, Cornstarch
  • 2 Tablespoons, Water
  • 1 Pound, Extra Sharp Cheddar Cheese

    Garnish, if Needed
  • Finely Grated Cheddar Cheese
  • Chopped Chives
  • Crumbled Bacon


1. Place two Tablespoons of the butter into a pot, and turn the heat to med / high.

While the butter is melting, you've got time to mince the onion.

2. Set the minced onion into the pot, and cook, stirring every now and then until the onions are soft, 5 - 7 minutes.

3. Now it's time to make the Roux: Melt 3 more tablespoons of bitter with the onions, then add the flour one tablespoon at a time, and stirring it into before adding the next.

Cook at medium heat for about 10 minutes, stirring every 3 - 5 minutes. The Roux will slowly darken, and begin smelling nutty. The darker it gets the more nutty the smell will be. This will add a lot of flavor to your soup.

Finally add the Butt Kickin' Blacken and stir it in. Let this cook another 2 minutes, or so, while you get the liquids ready.

4. Stir in the liquids, turn the heat back up to med / high, and watch it. You've got to be near it because the milk will easily foam up and boil over. I would have taken a picture of mine boiling over, but it all happened too quickly.

A Dark Roux doesn't thicken as well as a lighter colored Roux does, So, if it's still not thick enough, make up a slurry of 2 tablespoons Cornstarch along with about 3 tablespoons of water. Add this to the pot half at a time, being sure to bring it back to a boil before adding any more. You want the soup to be just under how thick you'll want to serve it.
Slicing tyhe Cheese for the Soup Picture

5. While the soup is thickening, it's time to slice or grate, the cheese. Take the pot off the heat, and add the cheese, a little at a time to let it melt before you add more.

Ron's Note:
Be sure that you never bring the soup back to a boil after you've added the cheese, or the cheese will separate. And there's no fix for it.
Finely Grating the Cheese for Garnish Picture

6. To serve:
Ladle the soup into a bowl, and garnish with some finely grated cheese, or chives, or crumbled bacon. Or, all of the above!

I served it with some chives, Cheese, and a side of Garlic Bread.

Feedback is GREAT!

I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
  1. Whether or not you like this recipe and why.
  2. How you'd like to see it different.
  3. Suggestions for new recipes I could post.
  4. Recipes you've made using Butt Kickin' Blacken.
Just send me a note:

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Cheddar Cheese and Beer Soup Picture

Cheddar Cheese and Beer Soup

This is one of those recipes where my spices are in the background. The Blacken adds extra flavor and just a bit of heat. Try adding some to all your cream soup recipes.


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Leftovers are great with this soup.

Just place the soup in a pot, and heat over low heat until it's hot.

Remember, not to let it come to a boil because the cheese will separate.

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