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This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!
Confession: I’ve never really been one to celebrate St. Patrick’s Day. Green is my least favorite color, so I don’t have any green clothing items and I always get pinched. Also, like I mentioned last week, I don’t drink, and I feel like that’s a big part of the holiday. So because I feel like I’ve neglected to celebrate it throughout the years, I decided to delve into the Irish cuisine and make something festive this year. This recipe is coming to you a little early because, to be completely honest, I thought St. Patrick’s Day was March 7 — not three weeks from now! Oh well! I hope you enjoy this Irish Cheddar Beer Soup! I’m telling you, what it lacks in nutritional value, it makes up for in taste!
Irish Cheddar Beer Soup
Yield: Makes about 8 cups of soup
Ingredients
- 1 Tablespoon Challenge butter or bacon grease if you’re making bacon to garnish soup
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/4 cup flour
- 1/2 teaspoon cayenne pepper
- 3 cans (14.5 ounces) chicken broth
- 16 ounces Irish beer
- 1 pound cheddar cheese, shredded
- 16 ounces Challenge cream cheese, cubed so it melts into the soup more easily
- 2 Tablespoons dijon mustard
- 1 Tablespoon Worcestershire sauce
- Optional: Crumbled bacon and green onions, if desired for topping
- Set a large pot over medium heat. Add butter, onion, and garlic, and sauté for for about 3 to 5 minutes, or until onion is translucent.
- Sprinkle flour and cayenne pepper on top, and stir until everything is coated
- Pour the chicken broth and beer into pot and bring to boil
- Add cheddar cheese, cream cheese, dijon mustard and Worcestershire sauce to broth.
- Whisk to melt the cheese and break up the cream cheese cubes. Continue to whisk at simmer until soup is completely smooth and slightly thickened, or about 10 minutes.
- Garnish with bacon and green onions if desired.
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