Beer Cheese Soup
1 stick butter
1 cup chopped carrots
1 cup chopped onion
1 cup all-purpose flour
2- 32 oz cartons chicken broth
1 32 oz pkg Velveeta cheese, cubed
1 cup grated cheddar cheese
1 1/2- 2 cans beer
3/4 cup grated parmesan cheese
1 lb bacon, cooked and crumbled
In a large pot over medium heat, melt butter. Saute onion and carrots until tender. Add flour and stir into mixture until smooth. Slowly add chicken broth, stirring with a whisk to prevent mixture from forming lumps. Heat to boiling, stirring constantly, until mixture thickens. Add cheeses and beer, stirring until well blended. Cook on medium heat for about 10 minutes. Run soup through a blender in batches until creamy and smooth. Garnish with bacon.
Yield: about 10 servings
Note: When running the hot soup through a blender, use small batches (1/2 -3/4 full) because it could explode out of the top of the blender if it is too full. Unfortunately, I learned this the hard way.
Incorporate flour into sauteed vegetables and stir in chicken broth with a whisk until smooth:
Cut cheese into cubes:
Blend in small batches until smooth and creamy:
I served cheese oregano muffins with it.