Today we are going to make jalapeno beer cheese soup. This is always’ve been a favorite of my friends. Just like any of my soup recipes feel free to experiment and add or delete things as you would like. If you would like the soup to be hotter, add more jalapenos. If you want it to be thicker, add more flour. If you would like more cheese flavor, add more cheese. You will see that there are three beers in this recipe, just remember that one of them is for the soup and two of them are for the cook.
- 1 stick of butter
- 1 small diced onion
- 1 large diced jalapeno with seeds
- ½ tspn black pepper
- 1 tblspn dry mustard
- ¾ cup flour
- 4 oz canned green chiles
- 3 12oz bottles or cans pale ale
- 4 cups of veggie or chicken stock
- 4 oz velveeta cheese
- 8 oz sharp cheddar cheese
- 1 ½ cups ½ & ½
Place the stick of butter in the pan and turn the pan on medium heat. When the butter has melted add the diced onions and jalapenos and saute until the onions are translucent. Stir in the black pepper and the dry mustard. Add the green chilies and the flour. Stir until the flour is incorporated into the butter. Open one of the beers and gradually stir into the soup. Now is also the time for you to start drinking one of the other beers! When you have a thick paste start slowly adding the 4 cups of broth. Keep stirring until you have a nice smooth, slightly thick soup. Add the Velveeta & stir until melted. Add the cheddar & stir until melted. Add the ½ &½ & stir in. Now you should have a delicious, creamy, cheesy, spicy soup. Ladle into a bowl & garnish with crispy fried jalapenos or croutons & serve with some nice crusty bread & that last beer. Enjoy!!