Jalapeno Beer Cheese Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt butter over medium heat. Add diced onion and jalapenos, and cook until softened.
• STEP 2.Add flour to the pot and cook for a few minutes, stirring constantly, to make a roux.
• STEP 3.Slowly whisk in the beer and chicken broth, making sure there are no lumps.
• STEP 4.Add the milk and bring the soup to a simmer. Cook for about 10 minutes, stirring occasionally.
• STEP 5.Remove the pot from the heat and gradually stir in the shredded cheddar cheese until melted and smooth.
• STEP 6.Season the soup with salt and pepper to taste.
• STEP 7.Serve the Jalapeno Beer Cheese Soup hot, garnished with chopped jalapenos and shredded cheddar cheese.

Cooking Tips

• For a milder version, remove the seeds and membranes from the jalapenos before adding them to the soup.
• If the soup is too thick, you can thin it out with a little more milk or chicken broth.
• Feel free to add cooked bacon or diced ham for extra flavor and texture.

Storage and Serving

• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop over low heat, stirring occasionally.
• Serve the reheated soup with a sprinkle of shredded cheddar cheese and a dollop of sour cream.