Beer Cheese Soup

Beer Cheese Soup

Of all the comfort food hacks I’ve tried, this one feels the most decadent. Beer cheese seems like it would be off-limits for those trying to mind their waistlines, but it works perfectly in this hearty soup. It’s far from the prettiest soup I’ve ever made but definitely close to the most delicious. You won’t be sorry you tried this one.

Beer Cheese Soup

2 1/2 lbs. lean ground beef
2/3 c. carrots, chopped
1 c. celery, chopped
1 small onion, diced
2 tbsp. dry ranch powder
1 tbsp. minced garlic
*12 oz. bottle of beer (I’ve used all types, but flavorful craft beers are my favorite in this.)
4 beef bouillon cubes
8 oz. Greek yogurt cream cheese (if you can’t find the Greek yogurt variety, regular cream cheese will work just fine)
**10 oz. cream of celery soup
2 c. sharp cheddar cheese, shredded
1 tsp. Worcestershire sauce
1 tsp. smoked paprika
1 tsp. salt
1/2 tsp. black pepper
3-4 c. water, to desired thickness

*Substitute the beer for the same amount of beef broth.

**Consider using ‘Cream of Whatever Soup’ mix that you make yourself. It’s healthy, inexpensive and FAST. 

Instructions

STOVE TOP

  1. Brown ground beef and drain.
  2. Add carrots, celery, onions, garlic, bouillon cubes and ranch powder.
  3. While beef and veggie mixture is cooking, make Cream of Whatever Soup (if not using canned) by microwaving 1/3 c. mix with 1 1/4 c. water. Microwave 3+ minutes, stirring every minute until it thickens to resemble cream soup.
  4. Add water, Worcestershire sauce, paprika, salt, pepper, beer, Greek yogurt cream cheese, cream soup and shredded cheese.
  5. You may add additional salt, pepper, and water to taste and reach desired thickness. When cream cheese has melted, it is ready!

INSTANT POT

  1. On sauté, brown ground beef then drain when it’s cooked.
  2. Add carrots, celery, onions, garlic, bouillon cubes and ranch powder.
  3. Prepare cream of whatever soup by combining 1 1/4 c. water and 1/3 c. soup mix. Microwave for 3 minutes, stirring every minute until thickened.
  4. Add everything left except cream cheese (Worcestershire sauce, paprika, salt, pepper, beer, cream soup, shredded cheese and at least 2 c. of water). Close lid to seal and cook on manual high for 20 minutes. QR then stir in cream cheese until melted.

Nutrition Info
Yield: 8 servings; Serving Size: 1/8 of recipe
Calories: 514; Fat: 25g; Carbohydrates: 14g; Protein: 49g

BONUS RECIPE

Cream of Whatever Soup

Ingredients
2 c. powdered non-fat dry milk
3/4 c. cornstarch
1/4 c. chicken bouillon granules
2 tbsp. dried onion flakes
2 tsp. Italian seasoning

Instructions
Combine ingredients and mix well.  Store in an air-tight container like a mason jar.

To Use
Combine 1/3 c. of dry mix with 1 1/4 c. of cold water.
Whisk until well blended.
Cook and stir on stove top or in microwave until thickened. (I microwave it for a minute at first, then stir.  Then repeat the process every 30 seconds until it thickens.)
Add thickened mixture to soups or casseroles as you would a can of soup.

Nutrition Info
Yield: 3 c.; Serving size: 1/3 c.
Calories: 111; Fat: 0g; Carbohydrates: 21g; Protein: 5g

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Ashley Stephens, Ed.D.

Guest Blogger Ashley Stephens is a Huntington native, Marshall graduate, wife and mom of 2 who found a new love of flipping family-friendly recipes into healthier versions. In addition to running an online nutrition education program, Ashley regularly hosts live cooking classes at Huntington’s Kitchen.

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