Easy Beer Cheese Soup

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How to make a easy Beer Cheese Soup recipe using your pressure cooker
 
 
Ingredients:

6 Tbsp Butter Softened
4 Tbsp Flour
2 Stalks of Celery, Finely Chopped
2 Medium Carrots, Finely Chopped
5 Cups of Chicken Stock
1 1/2 Lbs of Bacon
Salt to taste Pepper to taste
1-Tsp Garlic Powder
1-Tsp Onion Powder
1-Tsp Dry Mustard
1/2 Tsp Worcestershire
1 Cup of Lager Beer
2 Green Onions
1 Cup of Heavy Whipping Cream
4 Oz of Cream Cheese, Softened
4 Cups of Vermont White Cheddar Cheese, Shredded
4 Cups of Shape Cheddar Cheese, Shredded

 
Directions

Fry Bacon until crispy and set aside on a paper towel to cool.  Chop Celery, Carrots and Green Onions and set aside.  In a small bowl whisk together Butter and Flour and add to pressure cooker.  Add Chicken Stock and whisk to combine.  Next add Salt, Pepper, Garlic Powder, Onion Powder and  Dry Mustard then whisk to combine.  Add Worcestershire and Beer and mix well. Now add Carrots and Celery and mix together.  Close Pressure cooker and set on the soup setting this will cook for approx 30 minutes on this setting which includes the preheat time.  While cooking In large bowl combine Cheddar Cheeses and toss together.  In a separate bowl reserve a portion of the cheese for topping later.  Next crumble bacon and divide into two bowls, and cube cream cheese into approx 1″ squares.    When timer goes off  be careful and release the pressure. Once pressure is released open cooker stir soup.  Now add  Heavy Whipping Cream and stir.  Add Shredded cheese and again mix together. Now add  the Cream Cheese and stir together.  Next add crumbled Bacon and mix together. Close pressure cooker and set on 5 minutes. Once timer goes off release pressure.  Once pressure is released open pressure cooker and mix together.  Add soup to bowls and top with shredded cheese, Green Onions and Crumbled Bacon and enjoy.

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One Comment

  • Oh I have got to try this !! My husband and I would love it !

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