Beer Cheese Soup
A hearty beer and cheese soup with diced potatoes, sliced carrots, celery, bell pepper and onion.
4 cups chicken broth
1 1/2 cups diced potatoes
1 cup sliced carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/4 cup chopped onion
6 ounces processed cheese spread
2 (10.75-ounce) cans condensed cream of chicken soup
1 cup beer
- In a large kettle, combine chicken broth, diced potatoes, sliced carrots, chopped celery, chopped green bell pepper, and chopped onion. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes, or until the vegetables are tender.
- Add processed cheese spread, cream of chicken soup, and beer. Cook, stirring, until the cheese is melted and the soup is mixed well, but do not boil.
Makes 8 servings.