Pioneer Woman​ Beer Cheese Soup

Pioneer Woman​ Beer Cheese Soup

This easy Beer Cheese Soup is a creamy, comforting dinner that’s perfect for a quick, cozy meal. Packed with savory kielbasa, cheddar, and a hint of beer, it’s rich and flavorful. You can whip it up with common pantry ingredients, making it a great go-to recipe for chilly nights or relaxed gatherings.

Ingredients Needed:

  • 1 lb kielbasa, diced
  • 4 cloves garlic, minced
  • 1 yellow onion, finely diced
  • 1/4 cup all-purpose flour
  • 12 oz beer (light or amber beer works best)
  • 4 cups chicken stock
  • 2 cups heavy cream
  • 3 cups shredded Cheddar cheese (plus more for garnish)
  • Kosher salt and freshly ground black pepper, to taste
  • Sour cream and sliced green onion, for garnish

How To Cook Beer Cheese Soup:

  1. Brown the Kielbasa: In a large, heavy-bottom pot over medium heat, cook the diced kielbasa for 6–7 minutes, stirring occasionally. Remove with a slotted spoon and set aside.
  2. Sauté Garlic and Onion: Add the minced garlic and diced onion to the pot with the remaining kielbasa grease. Sauté until the onion turns translucent, about 3–4 minutes.
  3. Make the Roux: Sprinkle the flour over the garlic and onion mixture, stirring constantly to form a roux. Let it cook for 1–2 minutes.
  4. Add Beer, Stock, and Cream: Slowly pour in the beer, whisking as you go to prevent lumps. Add the chicken stock and heavy cream, stirring well, and bring the soup to a boil.
  5. Melt in the Cheese: Gradually add the shredded Cheddar cheese, one handful at a time, allowing each addition to melt completely before adding more.
  6. Season and Serve: Taste the soup, and season with salt and pepper as needed. Serve hot, garnished with a dollop of sour cream, sliced green onions, extra Cheddar, and the reserved kielbasa.
Pioneer Woman​ Beer Cheese Soup
Pioneer Woman​ Beer Cheese Soup

Recipe Tips

  • Choose the Right Beer: Use a light or amber beer for the best balance of flavor. Avoid dark beers, which can make the soup too bitter.
  • Don’t Rush the Roux: Let the flour cook for 1–2 minutes with the garlic and onions. This step removes the raw flour taste and helps thicken the soup smoothly.
  • Add Cheese Slowly: Add the shredded Cheddar one handful at a time, letting each batch fully melt before adding more. This prevents the cheese from clumping or making the soup gritty.
  • Taste Before Adding Salt: The kielbasa and cheese add saltiness, so taste the soup before adding extra salt to avoid over-seasoning.
  • Serve with Extra Toppings: Garnishes like sour cream, green onions, and extra Cheddar make a big difference. They add layers of flavor and texture, making each bowl extra delicious.

How To Store & Reheat Leftovers

  • Refrigerate: Let the leftover Beer Cheese Soup cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate for up to 3 days.
  • Reheating: Warm leftover Beer Cheese Soup over low heat on the stovetop for 4 minutes, stirring occasionally until heated through. Avoid high heat, as it can cause the cheese to separate.

Nutrition Facts

Serving Size: 1 cup

  • Calories: 450 kcal
  • Total Fat: 36g
  • Saturated Fat: 22g
  • Cholesterol: 102mg
  • Sodium: 925mg
  • Potassium: 160mg
  • Total Carbohydrate: 12g
  • Dietary Fiber: 0g
  • Sugars: 1g
  • Protein: 17g

More Pioneer Woman Recipe:

Pioneer Woman​ Beer Cheese Soup

Difficulty:BeginnerPrep time: 10 minutesCook time: 20 minutesRest time: minutesTotal time: 30 minutesServings:6 servingsCalories:450 kcal Best Season:Suitable throughout the year

Description

This easy Beer Cheese Soup is a creamy, comforting dinner that’s perfect for a quick, cozy meal. Packed with savory kielbasa, cheddar, and a hint of beer, it’s rich and flavorful. You can whip it up with common pantry ingredients, making it a great go-to recipe for chilly nights or relaxed gatherings.

Ingredients

Instructions

  1. Brown the Kielbasa: In a large, heavy-bottom pot over medium heat, cook the diced kielbasa for 6–7 minutes, stirring occasionally. Remove with a slotted spoon and set aside.
  2. Sauté Garlic and Onion: Add the minced garlic and diced onion to the pot with the remaining kielbasa grease. Sauté until the onion turns translucent, about 3–4 minutes.
  3. Make the Roux: Sprinkle the flour over the garlic and onion mixture, stirring constantly to form a roux. Let it cook for 1–2 minutes.
  4. Add Beer, Stock, and Cream: Slowly pour in the beer, whisking as you go to prevent lumps. Add the chicken stock and heavy cream, stirring well, and bring the soup to a boil.
  5. Melt in the Cheese: Gradually add the shredded Cheddar cheese, one handful at a time, allowing each addition to melt completely before adding more.
  6. Season and Serve: Taste the soup, and season with salt and pepper as needed. Serve hot, garnished with a dollop of sour cream, sliced green onions, extra Cheddar, and the reserved kielbasa.

Notes

  • Choose the Right Beer: Use a light or amber beer for the best balance of flavor. Avoid dark beers, which can make the soup too bitter.
  • Don’t Rush the Roux: Let the flour cook for 1–2 minutes with the garlic and onions. This step removes the raw flour taste and helps thicken the soup smoothly.
  • Don’t Rush the Roux: Let the flour cook for 1–2 minutes with the garlic and onions. This step removes the raw flour taste and helps thicken the soup smoothly.
  • Add Cheese Slowly: Add the shredded Cheddar one handful at a time, letting each batch fully melt before adding more. This prevents the cheese from clumping or making the soup gritty.
  • Taste Before Adding Salt: The kielbasa and cheese add saltiness, so taste the soup before adding extra salt to avoid over-seasoning.
  • Serve with Extra Toppings: Garnishes like sour cream, green onions, and extra Cheddar make a big difference. They add layers of flavor and texture, making each bowl extra delicious.
Keywords:Pioneer Woman​ Beer Cheese Soup

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