# Beer Cheese Soup with Soft Pretzels

Cuisine: western · Time: 40 minutes · Servings: 4

## Ingredients

- 1 tablespoon olive oil
- half an onion, minced
- 2 cloves garlic, minced
- 3-4 stalks of celery, minced
- 1 jalapeno, minced
- 1 red bell pepper, minced
- 1 teaspoon smoked paprika (adds a bacon-like flavor)
- 1 bottle of beer (I used Blue Moon – you can also use a NA beer)
- 2 cups of chicken or vegetable broth
- 4 tablespoons butter
- 4 tablespoons flour
- 1 cup whole milk (high fat milk is better)
- 8 ounces cheddar cheese, shredded
- 4 ounces smoked cheddar cheese, shredded
- salt and pepper to taste

## Steps

1. Heat the olive oil in a large soup pot (see notes) over medium high heat. Add the vegetables (onion, garlic, celery, jalapeno, red pepper, smoked paprika). Saute for a few minutes until soft.
2. Add half of the beer and all of the broth. Bring to a low simmer.
3. In a separate saucepan, melt the butter. Whisk in the flour. Cook for 5-ish minutes, stirring regularly.
4. Add this butter-and-flour mixture to the simmering soup pot. Let the soup simmer for a few minutes. It should start to thicken. Slowly whisk in the milk and remaining beer. Simmer again for 5-10 minutes until creamy and slightly thickened.
5. Remove from heat and wait for a few minutes for the soup to cool down slightly. Stir in the cheese until evenly melted. Season with salt and pepper. Grab your spoonssss!

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Source: pinchofyum — https://pinchofyum.com/beer-cheese-soup-with-soft-pretzels
Page: https://findfood.fun/vi/recipes/3008
Language: en (requested translation unavailable)