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HOPS IT'S NOT JUST FOR DRINKING. RECIPES FOR COOKING WITH HOME BREW, MICRO BREW AND CRAFT BEERS

Beer Cheese Soup November 17, 2013

Filed under: Soups & Veggies — Hopp Diva @ 4:05 pm
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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 ūüôā¬†¬† 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 ramona@lowfatdivablog.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 ūüôā

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