Liquid Luck: Beer Cheese Soup

The potion within was splashing about merrily; it was the color of molten gold, and large drops were leaping like goldfish above the surface, though not a particle had spilled.” (HBP 186–7)

Liquid Luck: Beer Cheese Soup

Jennifer Fancher

This soup is wonderfully smooth and creamy; it can be enjoyed on its own or as part of a full Accio-toberfest meal, complete with Pretzel-ly Hallows for dipping. Be advised – overindulging with this potion may leave you with excessive giddiness and overconfidence.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Entrées

Servings 6 people

Ingredients

  

• 4 Tbsp. butter unsalted
• 1 carrot chopped
• 1 stalk celery chopped
• 1 onion diced
• 2 cloves garlic minced
• 1/4 cup all-purpose flour
• 2 cups milk
• 16 oz. beer (of choice)
• 1 Tbsp. dijon mustard
• 10 oz. cheddar cheese
• salt
• black pepper

Instructions

 

• Melt butter in large pot over medium heat.
• Add carrot, celery, onion, and garlic. Sauté for 10 minutes or until softened.
• Add flour and stir well. Cook, stirring frequently, for 3 minutes, or until flour turns golden brown.
• Slowly pour milk into pot, whisking until combined.
• Reduce heat to medium-high. Stir in beer and mustard. Bring to a boil, whisking constantly until foam settles.
• Simmer on low for 10 minutes, or until thickened. Remove from heat and whisk in cheese in portions.
• Add salt and pepper to taste. Serve immediately.

Notes

• We recommend a German-style beer and yellow cheddar.
• Remember that most of the alcohol will cook out of this soup, making it safe for witches and wizards of all ages.
• Try this soup with Jennifer's Deathly Hallow Pretzels.
• This recipe was adapted from the Wanderlust Kitchen.