Halloween in Pittsburgh over the past 4 or so years has been very disappointing. We've had a whopping 3 trick or treaters over that time period between 3 different places we've lived. All tonight, the year Halloween gets moved due to inclement weather (thankyouverymuch Sandy).
One good thing about inclement weather, however, is all the wonderful "comfort" foods that just sound oh so very appealing. Those foods that keep you warm and full and don't make you want to run out to the store at 9 at night for ice cream. Not that we'd ever do that. No, but really, we wouldn't. We're far too lazy.
Although the sun is supposed to show it's face tomorrow, I have a feeling that the pre-Sandy week of 70+ degree temps are now long gone. But that's good news for comfort food. Especially when that category includes this soup. Creamy, cheesy, warm, and filling. And it has bacon. What else could you possibly want out of a soup? That's right. Nothing.
Three Cheese Beer SoupAdapted from:
1 1/2 cups shredded sharp cheddar
1 1/2 cups shredded white cheddar
1/3 cup grated Parmesan cheese
4 tablespoons butter
1/3 cup onion, diced
1 medium carrot, diced
2 green onions, sliced
2 cloves garlic, minced
1/2 cup all-purpose flour
1/2 teaspoon dry ground mustard
5 cups fat-free reduced-sodium chicken broth
12 ounces beer
1 cup heavy whipping cream
1 1/2 cups frozen diced hash browns
1 1/2 cups small broccoli florets
10 slices bacon, cooked until crispy and drained, chopped
1/4 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
Shred cheddar cheeses and grate the Parmesan. Set aside for at least 30 minutes before using.
Meanwhile, in a stockpot over medium heat, melt the butter. Add the onions, carrot, green onions, and garlic. Stirring occasionally, cook for 8 to 10 minutes, or until vegetables are just turning soft.
Whisk in flour and mustard until mixture has thickened. While continuing to whisk, slowly pour in the broth. Continue whisking until no lumps remain. Once mixture begins to bubble, add the beer, cream, hash browns, and broccoli. Bring mixture to a boil, then reduce heat to medium-low and simmer uncovered for 5 minutes.
Stir in cheeses, a little bit at a time until completely melted. Add the bacon, hot sauce, and Worcestershire sauce. Mix together and cook for an additional 5 minutes.
Yes, there is a little bit of prep-work that has to go into making this soup, but trust me, it is so worth it. Although for the most part, you could easily prep the chopped and shredded ingredients in advance to cut down on the prep time right before you start. Either way, we've made this soup multiple times and it has yet to get old.
|Serving Size 331g|
|Amount per serving|
|Calories 420||Calories from fat 268|
|% Daily Value|
|Total Fat 29.8g||46%|
|Saturated Fat 18.0g||90%|
|Total Carbs 16.4g||5%|
|Vitamin A 47%||Vitamin C 14%|
|Calcium 38%||Iron 4%|