In case you didn’t know, this is National Homemade Soup Day. In honor of this really important (?) national day, we’re sharing the following beer soup recipe with you all. It takes a bit of time to make, and has a bunch of stuff in it. But maybe more importantly, it may not be the healthiest soup on the planet (see the nutrition info at the bottom of the recipe). It DOES have great reviews as far as its taste goes, though. So, you decide. If you make it, tell us if it’s all it’s cracked up to be.
Prep Time: 1 hr
Total Time: 2 hrs
- 4 large potatoes
- 2 tablespoons vegetable oil
- 1 dash kosher salt
- 1 large sweet onion
- 3 celery ribs
- 1 lb bacon
- 4 tablespoons butter
- 32 ounces chicken broth
- 24 ounces beer
- 2 green onions
- 1/2 cup flour
- 24 ounces water
- 1 1/2 cups sour cream, divided
- 16 ounces sharp cheddar cheese
- Bake the 4 potatoes. To do this, scrub clean, coat lightly with oil and salt them (Kosher salt strongly preferred – nay a requirement!). Preheat oven to 400 and bake for 45 minutes. Adjust cooking time to make sure they pierce easily with a fork.
- As the potatoes cook, chop onion and celery and start the bacon. Bacon needs to be cut into 1″ pieces and cooked in a heavy bottom soup pot. Cook on medium heat and take it out when done (I like it crispy).
- Once bacon is done, take out with slotted spoon and set on a plate with paper towel underneath and on top to absorb grease. I must note this is not for health, but for flavor and texture!
- In the grease of the bacon, put in the chopped onion and celery. Saute until translucent, about 5 minutes.
- Add the 4 T butter and stir until it melts. Yes, at first this seems like a lot of grease! Sprinkle the flour (sifted if possible) onto the onion/celery mix. Add at least 1/2 cup, up to one full cup. Stirring continuously, this makes a paste. You are now basically making a roux with the vegetables. Stir this until all of the flour and fats are combined smoothly. Keep stirring it another 5 minutes until it becomes a ‘blonde’ roux (a light tan color).
- Slowly at first (about 1/4 cup at a time) add the chicken broth. Continue to add broth to keep the now paste-like roux softened. Add more and more at a time to get the roux into a creamy texture. It should continue to accept more liquid.
- After about half the broth has been added you can just dump in the rest. However use common sense here. Keep stirring. You never want to let it get too watery.
- Once all the broth has been added, bring in the two 12 oz bottles of beer. Please use a local microbrewery. I use ‘winter ale’. Add this a little at a time and continue to stir. Your loving stirring is what is going to make this an awesome soup.
- You (if you are good) will now have a thickly flowing base. Cut the baked potatoes into 1″ chunks, skins and all. Add these to the pot and stir in to incorporate.
- Using an immersion blender (or put batches into a stand up blender), mix the entire mixture into a thick stew. Add water to thin if necessary. Don’t add too much liquid.
- Add 1 Cup sour cream to the soup.
- Add 1 bag of shredded sharp cheese to the soup. Let soup cook 10-20 minutes on medium-low to blend.
- Serve with bacon crumbled on top, some shredded cheese, sour cream and the chopped green onions. (and the pun was souper bowl in case you did not get it!).
Serving Size: 1
Servings Per Recipe: 10
Amount Per Serving:
Calories 713.7, Calories from Fat 453, Total Fat 50.4g, Saturated Fat 23.8g, Cholesterol 108.7mg, Sugars 3.8 g,
Sodium 1063.2mg, Total Carbohydrate 37.3g, Dietary Fiber 3.9g, Protein 23.5g
Thanks to Dantana at Food.com for this recipe.