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Beer Cheese Soup with Veggies

Wisconsin's official soup with a twist. Adapted by Amanda from a Wisconsin Milk Marketing Board recipe.

Prep Time: Cook time: Total Time: Serves:
15 Minutes 40 Minutes 55 Minutes 5

Ingredients

  • Cooking Spray
  • 3 cups diced carrots
  • 1 cup slice celery
  • 3/4 cup chopped green onions
  • 4 cups peeled, diced round red potatoes (about 1 1/2 pounds)
  • 1 can low sodium chicken broth
  • 1/3 cup flour
  • 2 cups Milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup Wisconsin beer
  • 1 1/2 cups shredded Wisconsin Sharp Cheddar cheese
  • 1/2 cup shredded Wisconsin Swiss cheese

Directions

1. Coat a large pot with cooking spray and place over medium high heat until the pot is hot.

2. Add carrots, celery, and green onions and cook for 8 minutes stirring occasionally.

3. Add potatoes and chicken broth and bring to a boil.

4. Once the soup is boiling, reduce the heat and simmer for 25 minutes or until the vegetables are tender.

5. Place flour in a bowl. Gradually add milk while whisking with a wire whisk. Add to pot.

6. Stir in salt, pepper, and nutmeg.

7. Cook 2 minutes or until thickened.

8. Add the beer, cook 1 more minute.

9. Remove from heat, add cheeses, stirring until the cheeses are melted.

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