Creamy beer cheese soup has the extra addition of broccoli. 16 ounces (4 cups) Deli American Cheese, shredded
3 cups fat free half & half, reserve 1/4 cup
1 (12-ounce) can beer
1/4 teaspoon coarsely ground pepper
1/8 teaspoon garlic powder
3 tablespoons cornstarch
2 (9-ounce) packages frozen cut broccoli, thawed
1. Combine all ingredients except 1/4 cup reserved fat free half & half, cornstarch and broccoli in 4-quart saucepan. Cook over medium heat, stirring occasionally, until cheese is completely melted (14 to 18 minutes).
2. Stir together reserved 1/4 cup fat free half & half and cornstarch in small bowl; stir into hot soup. Continue cooking, stirring occasionally, until soup just comes to a boil (3 to 4 minutes). Stir in broccoli. Continue cooking until heated through (2 to 3 minutes).
Makes 8 (1 1/2-cup) servings.
VARIATION: Beer Cheese Soup: Omit broccoli. Prepare soup as directed.
Nutrition Facts (1 serving):
Calories: 320
Fat: 20 g
Cholesterol: 60 mg
Sodium: 990 mg
Carbohydrates: 18 g
Dietary Fiber: 2 g
Protein: 16 g
