For gooey eggs and salty bacon, crunchy hash browns form the ideal foundation. On a busy holiday morning or following a kids’ sleepover, this straightforward breakfast pizza is a delightful way to serve breakfast. With your preferred cheese or toppings, it is simple to create.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
Ingredients
- 1 tablespoon margarine
- ½ cup chopped onion
- 1 teaspoon Worcestershire sauce
- ½ teaspoon minced garlic
- 1 (12 fluid ounce) can or bottle light beer
- 1 (14.5 ounce) can chicken broth
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2 cups half-and-half
- 2 cups shredded sharp Cheddar cheese
Instructions
- Melt margarine in a 4 1/2-quart soup pot over medium heat. Stir in onion, Worcestershire sauce, and garlic. Pour in beer and increase heat to high. Boil mixture until alcohol is evaporated, about 3 minutes. Pour in broth and bring soup back to a boil. Lower heat to medium-low and simmer.
- Stir together cornstarch and water in a small bowl until smooth. Set aside.
- Add half-and-half and cheese to soup; stir constantly until cheese melts. Stir in cornstarch mixture and continue stirring until soup is thick, about 2 minutes. Garnish with bacon bits.
Nutrition Facts
| Calories | 470 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 0 g |
| Protein | 22 g |
| Saturated Fat | 21 g |
| Sodium | 703 mg |
| Sugars | 5 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Second time for me. This time I followed the advice to mix my corn starch into the broth and THEN add them to a boil and worked great. Much smoother than my last batch. I lived in Minneapolis for almost a decade and this is the taste I remember. Add popcorn, real popcorn not microwave, and bacon crumbles as garnish and serve. Goes great with Brats or Kielbasa.
This was not bad as beer-cheese soups go. My kids and husband liked it a lot, especially my husband (it was his homemade beer that I used). I think it probably would’ve been better using a roux, but only if you’re familiar with how to make that happen. I did use cornstarch as directed and think a roux would’ve lent it a nicer flavor and texture. Thanks for sharing!
I wasn’t sure what to expect from this soup but I LOVED the flavor! The beer flavor came through without being overwhelming. It was perfect with some bacon bits and chives on top. I only wish I would have softened the onions a little bit more. This would be great for cold weather with some crusty bread!
As written, I thought this was a bit on the bland side. The soup would definitely benefit from some salt and pepper, I also didn’t find it that cheesy, so I would add more cheese next time. I think the directions are very vague. You really need to simmer the broth and onions for at least 10 minutes, otherwise you’re going to end up with undercooked onions. You also need to let the half and half warm up before adding the cheese in, a little at a time, while whisking constantly – don’t just throw everything in at once as stated in the recipe. I prefer my beer cheese soup creamy with no chunks, so I ended up pureeing it with an immersion blender to blend the onion. I also had to add in an extra tablespoon of cornstarch to get it thicker. With tweaks, this would gain another star or two. UPDATE: the soup really gets better the next day! Just reheat low and slow to prevent curdling.
2nd time to make this recipe. Family favorite!!
The flavor was great but it was not as creamy as I like it. And I added Velveeta Cheese. Definitely will try again….trust me, I’m no Suzi homemaker so operator error is a bloody possibility.
I took the advice of other reviewers by adding the cornstarch slurry to the chicken broth mixture then bringing it to a boil before adding the half-&-half and cheese. Topped with bacon crumbles and paired with crusty bread & a hearty salad makes for a very quick, easy and delicious weeknight meal. The flavor the beer adds is so unique and tasty! The only thing my bf and I didn’t care for was the mouthful of onion at the end of the bowl. I think next time I will either finely grate the onion or use a hand blender to smooth it out before adding the cornstarch slurry.
Reading the reviews helped a lot! I used double the cheese, double the beer and double the arrowroot powder (instead or cornstarch). Also made the slurry using chicken stock and added it while the chicken stock was warming so it had times to really thicken. For a bit of a kick, I also added about a tsp of cayenne pepper flakes.
This Soup was so amazing! I did read the reviews prior to preparing it and I’m glad I did. Thickening the soup prior to adding the half and half is key. My personal touches = I used a brown ale for the beer and also added a tablespoon of spicy brown mustard for extra flavor.
Excellent.
It was so good. I actually added potatoes to mine and put the bacon in it to make it a little more meaty. Thanks for sharing
It was good but kinda bland,I added ham and potatoes and seasonings to taste 🙂
Loved it. Thought it could be thicker. When I make it next time going to sub heavy cream for 1/2 & 1/2. I add a can of diced potatoes & about 1lb diced kielbasa.
It was a decent soup. I think the beer choice matters for flavor for sure. I followed the recipe exactly and had zero problems with it thickening. I actually added more liquid because it thickened too much for me. I think next time, I’ll mince the onion for a smoother texture.
I read the reviews and the only change was a little more cheese and I let the beer burn off a little more than 3 minutes. As for the thickness – wait for it! It will get thick enough!
It had a really good taste and flavor profile- I used one can of Coors Light beer……..I used all the cheese called for and it didn’t seem like cheese was the main star. It also was very watery and I added flour, half and half and a little slurry and it was not as thick as what I get at my local restaurant. I will probably try again, but I really hope I do not have to resort to processed cheese to get the thickness!
Good beer cheese soup. Was not runny like others said. I did cook it in the crockpot and added bacon, green onions, and croutons to finished product. This was creamy and good.
Followed instructions and hd to laugh abt comments re: thinness. Learn how to properly use slurry ladies and gents, it’s not a science. FYI onions don’t break dwn on their own. Use an immersion blender or strain for proper consistency. I used Sierra Nevada Pale Ale, added a sprinkle or two of paprika and garnished w/green onions. No bacon – NOT a fan. Yes. I know. I’m probably the only person to walk the planet who HATES bacon. LOL It is what it is peeps! Enjoy
Just made a few changes to it. Instead of Worcestershire Sauce I used a Barbecue sauce. I also added a little Himalayan salt, black pepper, and a pinch of Hungarian Hot Paprika.
I added 3 more T of cornstarch for a thicker soup and sliced kielbasa sausage. Saved to favorites!
Love, love, love this!! I have made it several times and tastes very similar to one of my all time favorite restaurants which unfortunately has closed! Only thing is I do add more cheese and a little more beer and when I am feeling creative, I’ve actually diced up fresh garlic, mushrooms and onions and fry them up before adding as well! My family’s favorite! ?