There used to be a restaurant near me that served beer cheese soup in these little pewter bowls with handles. That soup was amazing. The place is closed now and I hadn’t had it in a couple years so I decided to alter my mom’s potato cheese soup recipe and see if I could make it just like 101st Airborne used to make it. I’ll take a bow now because I DID IT!!! If you ever had the pleasure to eat their version and have missed it, I invite you to try mine and compare:
First assemble your ingredients:
* 1 stick real butter
* 2 cans chicken broth or 1 small box
* 1 small or 1/2 large sweet onion (only cut in half)
* 1 cup milk
* 3 tbs cornstarch
* 1 regular jar Cheez Whiz (yes really) (not the tiny or the tall one)
* 1/2 bottle pale beer (I like Heineken)
* salt & pepper
One thing about the Cheez Whiz. You may be tempted to get all fancy and use actual real cheese. DON’T! The Cheez Whiz melts nicely and adds a tangy zing (not “zip” – this ain’t no miracle whip commercial!) that really adds to the soup. Try it the way it’s written first and then you can change it up if you feel so inclined. But you’re a noodle head if you mess with this recipe so you’re forwarned!
First, resist the urge to just drink the beer straight out of the bottle. You really do need it for the soup 🙂
In large stock pot (I use an enamel covered dutch oven), melt butter and add onion. Leave onion whole as you will remove it later. You can finely dice the onion and leave it in there but I don’t like the texture. Don’t skip the onion though as it adds a dimension of flavor that’s needed.
Once onion starts becoming translucent remove it and add chicken broth.
Next add the corn starch.
Make sure to whisk the cornstarch in well. Bring to a boil. This mixture will become thick.
Once thickened, add entire jar of Cheez whiz, milk and beer. Mix thoroughly. Pepper liberally – taste before adding any salt I don’t add much if any at all most times.
Simmer for 15 minutes.
Enjoy with a panini pressed sandwich and the rest of the beer 🙂
You can change this recipe slightly and turn it into Potato Bacon soup easily by decreasing the butter to 2 tbsp, finely dice the onion, add 4 medium potatoes peeled and diced small and add 2 oz. bacon pieces or 2 slices bacon.
Saute’ onion and bacon in butter. Add potatoes and chicken broth. Bring to a boil. Reduce heat & simmer for 15 minutes or until potatoes are tender. Stir in milk, Cheez Whiz and pepper. Simmer over low heat until soup is melted completely.
This is really a lovely easy dinner for a cold winter’s day. enjoy!