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Beer Cheese Soup
Servings:
4
Ready In:
10 minutes
Prep Time:
10 minutes
Cook Time:
0 minutes
Wait Time:
0 minutes
Spiciness:
0/5

Ingredients

  • 1/2 (cup) chopped onion
  • 1/2 (cup) chopped green pepper
  • 3 (tablespoon) butter
  • 1 (cube) chicken boullion cubes
  • 2 (cup) milk
  • 1 (cup) beer*
  • 12 (ounce) Velveeta cheese cut into cubes

Directions

  1. Saute onions and green pepper in butter. Melt chicken cube in hot milk. Add chicken flavored milk to sauteed onions and peppers. Stir often so it doesn't scorch on the bottom. Add cheese and stir until melted and very smooth. Add beer last and stir.
  2. *Note: Non-alcoholic beer or water may be substituted to make it kid friendly.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Calories
278
Total Fat
13g
Saturated Fat
8g
Cholesterol
39mg
Sodium
178mg
Carbohydrate
17g
Dietary Fiber
0g
Sugars
9g
Protein
8g
Vitamin A
8%
Vitamin C
25%
Calcium
23%
Iron
0%
Potassium
321mg

Comments

  • Anonymous
    Anonymous

    I made this for dinner tonight, IR would of been so good, except I used the 5 bullion cube it called for and it was so salty we could not eat it.

    about 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table)

    Anonymous, unfortunately it looks like you found a typo. Typically for every 2 cups of water you use 1 bouillon cube (based on the package directions). So for this recipe I would recommend only using 1 cube or if using powdered bouillon I would use 2 teaspoons. I apologize that this recipe was ruined for you by the typo. Here at Food on the Table we strive to carefully proof read, test, and edit our recipes before making them public to the users. But even after checking and double checking sometimes typos still get through. I have adjusted the recipe to show proper measurements for the bouillon cube future use.

    about 1 year ago
  • Anonymous
    Anonymous

    too much bullion made the soup too salty.
    would of been good thou.

    about 1 year ago
  • Anonymous
    Anonymous

    Still too salty, second time trying this soup. Won't try again.

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Anonymous, I'm sorry you weren't pleased with your results. Here's another cheese soup recipe that would be much less salty: http://www.foodonthetable.com/recipes/41696-wisconsin-cheese-soup You can leave the broccoli out if you choose.

    about 1 year ago
  • Emily
    Emily

    Sooo yummy! I just made this soup and it was super easy and absolutely delicious. Thank you!

    about 1 year ago
  • Chef Leslie (Food on the Table)
    Chef Leslie (Food on the Table)

    @Emily, you're welcome.

    about 1 year ago
  • Sally
    Sally

    I just want to say that this is possibly the best tasting recipe I've tried since signing up with FOTT. Absolutely DELICIOUS and deserves a 5 star rating in my opinion. Soooo easy to make and tasty I can hardly believe it has a 2 star rating.

    9 months ago

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