Cheddar Beer Soup

This is a thin soup with chunks, which you can easily change with a blender if you want.

Decided to stop making soups after I go to India (March 23-April 1).

Recipe taken from here.


  • 1 TBSP olive oil
  • 1/2 onion, chopped
  • 1 garlic clove, chopped
  • 1 large carrot, chopped
  • 2 leeks, chopped
  • 1/3 cup flour
  • 2 cups vegetable stock/broth
  • 2 cups milk
  • 1 1/2 cups beer (the foam can go over, I looked for the beer itself to be at 1 1/2)
  • 1 cup cheddar cheese, shredded
  • Parmesan cheese, to serve


1) Heat the oil to medium in a large pot.

2) Add the onion and garlic and cook for 1-2 minutes.

3) Add the carrot and leeks and cook for 5 minutes, or until soft.

4) Add the flour and mix until the flour is no longer white.

5) Add the vegetable stock/broth, milk and beer and cook for 5-8 minutes, or until the beer foam has disappeared.

6) Add the cheese and stir until combined.

7) Cook for 20 minutes more.

8) Serve topped with Parmesan cheese.

Cheesy Beer Soup 004


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