Irish Beer Cheese Soup
Rich, creamy, and packed with bold flavors, this Irish Beer Cheese Soup blends smooth Irish cheeses, lager, and Dijon mustard for a hearty, comforting dish. Topped with crispy Seltzer’s Lebanon Bologna and fresh chives, it’s perfect for serving in a warm bread bowl or on its own.
INSTRUCTIONS
- 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, then lower the heat.
- Toss the shredded Irish cheese with cornstarch. 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. (Do not boil the cheese! Lower the heat if needed.)
- Taste, then salt and pepper as needed.
- If using bread bowls, cut a slice off the top of each loaf. Hollow out the bottoms, leaving 1/4-inch thick shells. Fill with soup just before serving.
- Fry Seltzer’s Pre-Sliced Original Lebanon Bologna until crispy. Garnish soup with Seltzer’s Pre-Sliced Original Lebanon Bologna and chives.
INGREDIENTS
- 1 large onion, peeled and chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 2 bottles Harp Irish Style Lager (12-ounce bottles)
- 32 oz chicken broth
- 14 oz Irish cheese, shredded (Dubliner, Irish Cheddar, Skellig, etc.)
- 14 oz low-fat cream cheese, cut into cubes
- 2 tbsp cornstarch, or arrowroot powder
- 2 tbsp Dijon mustard
- Garnishes: fried Seltzer’s Pre-Sliced Original Lebanon Bologna, and chives