Big Game Spicy Beer Cheese Soup
Big Game Spicy Beer Cheese Soup is a gluten free main course. This recipe serves 12. One serving contains 419 calories, 20g of protein, and 32g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Father's Day will be even more special with this recipe. A mixture of olive oil, carton chicken stock, block sharp cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes.
Instructions
Melt the butter with olive oil in a large soup pot or Dutch oven over medium heat.
Cook and stir the celery, carrots, and garlic until soft, about 8 minutes.
Pour in the chicken stock, beer, Worcestershire sauce, hot pepper sauce, white pepper, mustard powder, onion powder, garlic powder, and cayenne pepper; whisk to combine.
Blend the mixture with a hand blender until smooth. Bring to a boil, reduce heat to low, and simmer 15 minutes.
Stir in the cream of chicken soup and the Cheddar cheese soup; bring soup back to a simmer.
Stir in the processed cheese and allow to melt. When it has melted, slowly mix in the pepperjack and sharp Cheddar cheeses, a little at a time, allowing each addition to melt into the soup before adding the next.
Simmer the soup over low heat until the cheese has completely melted and the flavors have blended, 15 to 20 more minutes.