Cheddar Cheese Popcorn Beer Soup
Indulge in the ultimate comfort food fusion with this Cheddar Cheese Popcorn Beer Soup, a bold and creamy dish that’s as playful as it is delicious. Perfectly balancing the robustness of sharp cheddar and the malty richness of your favorite lager or ale, this soup is a delight for cheese and beer lovers alike. The surprise addition of popped popcorn creates a buttery, slightly crunchy texture that takes each spoonful to the next level. Savory, smoky notes of paprika and a touch of heavy cream bring everything together for a luscious, velvety finish. Quick to prepare in under 45 minutes, this recipe is perfect for cozy weeknight dinners or serving at your next game day gathering. Garnished with fresh chives, it’s a fun, crowd-pleasing twist on classic pub-style fare that will leave everyone asking for a second bowl.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 12 ounces beer (lager or ale)
- 4 cups chicken or vegetable stock
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 2 cups popped popcorn (unsalted, unbuttered)
- 1 teaspoon paprika
- salt (to taste)
- black pepper (to taste)
- 2 tablespoons chives, chopped (optional, for garnish)
Instructions
1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the chopped onion and sauté for about 5 minutes, or until softened and translucent.
3. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Sprinkle the flour over the onion and garlic mixture. Stir well to combine and cook for 2 minutes to eliminate the raw flour taste.
5. Slowly pour in the beer while whisking continuously to prevent lumps. Bring the mixture to a simmer and allow it to reduce slightly for 5 minutes.
6. Add the chicken or vegetable stock and stir to combine. Simmer for 10 minutes to allow the flavors to meld.
7. Reduce the heat to low and stir in the heavy cream. Gradually add the shredded cheddar cheese, one handful at a time, stirring constantly to ensure the cheese melts smoothly.
8. Season the soup with paprika, salt, and black pepper to taste. Let it cook for an additional 3-5 minutes, stirring occasionally.
9. Just before serving, stir in the popped popcorn to add a buttery, slightly crunchy texture to the soup.
10. Ladle the soup into bowls and garnish with chopped chives, if desired. Serve immediately for best texture and flavor.
Nutrition Facts
Calories |
2568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.3 g | 262% | |
| Saturated Fat | 124.9 g | 624% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 604 mg | 201% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 7.5 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1734 mg | 133% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 941 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
