Do you love a good beer cheese soup? This is the third in the series of recipes for this delicious dish. If you missed it, check out Beer Cheese Soup I and II. This recipe calls for adding white wine to the broth that gives a nice flavor twist. Serve this with some crusty bread or pretzels and enjoy!
prep: 20 mins cook: 40 mins total: 60 mins Servings: 6 Yield: 6 servings
1 pound processed cheese food (eg. Velveeta), cubed
1 ½ cups cubed potatoes
1 (12 fluid ounce) can or bottle beer
4 cubes chicken bouillon
1 (20 ounce) package frozen cauliflower and broccoli
1 cup chopped celery
1 cup diced carrots
4 cups water
2 (10.75 ounce) cans condensed cream of chicken soup
1 cup chopped onion
In a large pot over medium high heat, dissolve the bouillon in the beer and water. Add the potatoes, celery, carrots and onion, mix well and allow to cook for 15 to 20 minutes.
Stir in the cauliflower and broccoli mix, and heat for 10 more minutes. Finally, add the condensed chicken soup and the cheese. Reduce heat to low and allow the cheese to melt, stirring often.
Per Serving: 371 calories; protein 20.5g; carbohydrates 35.4g; fat 14.2g; cholesterol 40.3mg; sodium 2698mg.