Irish Beer Cheese Soup

• Produce

  • 2 Garlic cloves
  • 1 Onion, large

• Canned Goods

  • 32 oz Chicken broth

• Condiments

  • 1 1/2 tbsp Dijon mustard

• Baking & Spices

  • 2 tbsp Cornstarch

• Dairy

  • 1 tbsp Butter
  • 14 oz Cream cheese, low fat
  • 14 oz Irish cheese

• Beer, Wine & Liquor

  • 2 12 ounce bottles Harp irish style lager

Found on aspicyperspective.com

Ingredients

• 1 large onion, peeled and chopped
• 2 garlic cloves, minced
• 1 tablespoon butter (or bacon grease)
• 2 - 12 ounce bottles Harp Irish Style Lager
• 32 ounce chicken broth
• 14 ounces Irish cheese, shredded (Dubliner, Irish Cheddar, Skellig, etc.)
• 14 ounces low fat cream cheese, cut into cubes
• 2 tablespoons cornstarch (or arrow root powder)
• 1 1/2 tablespoons Dijon mustard
• Garnishes: crumbled bacon and chive

Directions

• Set a large sauce pot over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes. Scoop the softened onions into the food processor (or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth. Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil. Toss the shredded Irish cheese with corn starch. Add the shredded cheese, cream cheese, and dijon mustard to the broth. Whisk to melt the cheese and break up the cream cheese cubes. Whisk until the soup is completely smooth and slightly thickened, about 10 minutes. Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chive if desired.