Many times when you see recipes for Beer Cheese Soup and you check out the nutrition facts, the fat content is over the top! However, this soup recipe with just a couple of minor adjustments is very tasty and the fat content is a great deal lower 🙂 When select your beer, do not use and IPA because it will be quite bitter and your guests might not enjoy it very much. Enjoy!!!! For comments/questions email email@example.com
Beer Cheese Soup
1 bunch green onions
1 tablespoons olive oil
3/4 cup bottled roasted red sweet peppers, drained
3/4 cup pale lager or nonalcoholic beer
2 cups refrigerated shredded hash brown potatoes
2 cups no fat half and half
8 ounces Cabot Sharp White Cheddar, shredded (2 cups)
1/4 teaspoon paprika
Slice green onions, separating white and green parts. In a large pot over medium heat cook white portions of green onions in 1 tablespoon hot oil until tender.
In a blender combine red peppers, cooked onion, beer, and 1 cup of the potatoes; process until smooth. Return mixture to cooking pot. Bring to boiling. Reduce heat; simmer, uncovered, for 5 minutes.
Add no fat 1/2 & 1/2 and cheese to pan. Cook and stir over medium heat until cheese is melted and soup is hot (do not boil)!
On a baking sheet that has been sprayed with olive oil Pam place remaining potatoes. Bake in oven at 425 degrees for 5-7 minutes or until golden. Flip potatoes half way through and spray with Pam olive oil again. Sprinkle with the 1/4 teaspoon paprika.
Top bowls of soup with potatoes, the chopped green portions of the sliced green onions, and additional paprika. My husband is a bacon guy so I also sprinkle some crumbled smoked bacon on his 🙂