Holly’s Oktoberfest Beer Cheese Soup
1 ½ sticks of butter
3-4 tbsp flour
1 package of frozen “soup” veggies (onions, carrots, celery)
3-4 potatoes (peeled & cubed)
3 cups chicken broth
4 cups water
2 cups cheddar cheese (mild or sharp) I use sharp
1 ½ cups grated parmesan cheese.
½ block Velvetta cheese – cut into cubes
1 bottle of beer (depending on your taste but use a good amber ale or dark beer (I used Colorado Native)
3-4 tbsp of Worchester sauce, Garlic Salt, Paprika, Ground Mustard, Course Ground Pepper, Parsley Flakes to taste
Melt butter, add frozen soup veggie package. Let brown a couple of minutes. Add flour for thickening and stir. Add chicken broth, water, potatoes. Bring to boil for about 30-40 minutes.
Lower heat, slowly poor in beer and stir until foam is gone.
Slowly add velvetta cubes and stir in until melted. Slowly add both cheese blends and stir until creamy and melted.
Add garlic, pepper, paprika, mustard, parsley and Worchester sauce.
Here is the critical part.
Continue to stir frequently so not to burn on bottom of pan. The cheese needs time to cook so keep on low heat and stir often, about 20-25 minutes. Add more spice if desired
Take off heat, cool slightly and transfer to crock pot. Enjoy!!!!