Ingredients
- 1/2 stick butter, unsalted
- 1 cup diced white onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 clove garlic, grated
- 1/3 cup flour
- 2 cups milk
- 2 cups reduced-sodium vegetable broth
- 1 (12-ounce) bottle beer, dark German ale recommended
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 4 cups cheese, shredded Sharp Cheddar
- Chopped parsley
- Croutons, for topping
Nutrition Information
Serving size:
Calories: 490
Carbohydrate: 18g (6%)
Protein: 23g (46%)
Total Fat: 34g (52%)
Saturated Fat: 22g (110%)
Trans Fat: 0g
Cholesterol: 105mg (35%)
Sodium: 740mg (31%)
Dietary Fiber: 1.5g (6%)
Calcium: 70%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Instructions
In a Dutch oven or large soup pot, melt the butter over medium-high heat. Add the onion, carrots, celery, and garlic, stirring often, until the vegetables begin to soften, about 5 minutes. Reduce the heat to low and sprinkle the flour over the vegetables. Cook for 2 to 3 minutes, stirring occasionally. Slowly add the milk, broth and beer, and cook over medium heat for 10 minutes, stirring occasionally. Add the Worcestershire sauce and pepper. Add the cheese, one cup at a time, stirring constantly, and cook until the cheese is melted, about 5 more minutes.
Using a hand blender, carefully blend the soup until smooth. Alternatively, you can add the soup to a blender, in batches, and blend until smooth. If you prefer a chunkier soup, omit this step.
Ladle the soup into bowls and sprinkle with the chopped parsley. Top with croutons, if desired.
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