Beer Cheese Soup Recipe
- 1 1/3 cups chicken broth
- 1/2 cup diced carrots
- 1/3 cup chopped onions
- 1/4 teaspoon ground black pepper
- 2 (16 ounce) jars processed cheese spread (such as Cheese Whiz®)
- 1 pint half-and-half
- 1 (12 fluid ounce) can or bottle beer
- 1 1/3 cups milk
- 3 tablespoons Worcestershire sauce
- 1/4 cup all-purpose flour
- 2 tablespoons butter, melted
- Stir chicken broth, carrots, onions, and black pepper together in a large saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and cook until the carrots are tender, about 30 minutes.
- Stir cheese spread, half-and-half, beer, milk, and Worcestershire sauce into the broth; cook, stirring frequently, until the cheese spread melts completely into the mixture, 5 to 7 minutes.
- Whisk flour and butter together in a small bowl; stir into the mixture in the saucepan until smooth. Bring the liquid to a simmer, reduce heat to low, and cook, stirring frequently, until the soup is thickened, about 1 hour.
