Phantom Beer Cheese Soup Recipe
Make Phantom Beer Cheese Soup Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Cheese and Seasoning
Method
Preparation of Base
- 1
Melt Butter
In a large pot over medium heat, melt the unsalted butter until bubbly.
- 2
Add Flour
Slowly whisk in the all-purpose flour to form a roux. Cook for about 2-3 minutes until golden, stirring constantly.
- 3
Incorporate Broth
Gradually add the chicken broth, whisking continuously to avoid lumps. Bring to a simmer.
- 4
Add Milk and Cream Cheese
Stir in the milk and cream cheese until melted and smooth. Let it simmer for another 5 minutes.
Cheesing it Up
- 5
Add Beer
Pour in the beer and stir well to combine.
- 6
Season the Soup
Add garlic powder, onion powder, smoked paprika, salt, and black pepper. Stir until evenly mixed.
- 7
Incorporate Cheddar Cheese
Gradually add the shredded sharp cheddar cheese while stirring until melted and the soup is creamy.
- 8
Final Adjustments
Taste the soup and adjust seasoning as necessary. If it's too thick, add a bit more chicken broth.
