Beer Cheese Soup Recipe With A San Diego Twist: Appreciated The Beer In A Whole New Way

We all love that rich and hearty taste of the unmistakable beer cheese soup. But the classic recipe is too Wisconsin (if there’s such a thing) for some folks down here in Southern California. That’s why we gave it a San Diego touch: a jalapeño beer salt rim that’ll add a kick to every spoonful.

Add not one, but two kinds of cheese, and you’ll leave plain old cheese and crackers behind. This warm, melty bowl of goodness pairs perfectly with everything from crusty sourdough to soft-baked pretzels, a nod to the kind of comfort food that complements a well-crafted West Coast brew. And that hit of jalapeño salt? It brings a bold, flavorful edge that’ll make you look at beer-infused cooking with fresh appreciation.

The recipe below serves six and comes together in around 45 minutes.

Ingredients

Preparing your ingredients into the three main batches will make the whole process a cinch.

What You’ll Need For The Soup Base:

• 6 oz. sharp cheddar cheese (shredded)
• 5 oz. white cheddar cheese (1 1/4 cups shredded)
• 3 tablespoons salted butter
• 8 to 10 oz. cooked kielbasa, sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 1/2 teaspoon dry mustard or 1 tablespoon Dijon mustard
• 1/2 teaspoon dried thyme, crushed
• 2 (14.5-oz.) cans of reduced-sodium chicken broth
• 1 (12-oz.) bottle San Diego lager or pilsner (1 1/2 cups)
• 2 cups frozen diced hash brown potatoes
• 1 cup heavy cream
• 4 medium green onions, chopped

The San Diego Twist: What You’ll Need For Jalapeño Beer Salt:

• 1 fresh jalapeño (should be seeded and finely diced)
• 1 teaspoon coarse sea salt
• 1/4 teaspoon smoked paprika
• 2 tablespoons reserved beer from the bottle

Directions

Step 1: Prepare the Jalapeño beer salt

• Add reserved beer, diced jalapeño, sea salt, and smoked paprika into a small bowl.
• Leave it to rest as you make the soup in order to achieve a mingling of all those flavors.

Step 2: Preparing your cheeses

• Cook both cheddar cheeses at room temperature for 30 minutes.
• It will avoid clumping when putting them in the hot soup.

Step 3: Build the soup base

• On a medium-heated 4-quart pot, melt butter.
• Throw in the kielbasa and the onion and cook till the latter is tenderized and the former well-browned (this should take approximately 5 to 6 mins).
• Sauté on a low heat for a sly 30 seconds after minced garlic (or until fragrant).

Step 4: Preparation of the roux

• Add flour, mustard, and thyme (the mixture will appear to be thick and like a paste).
• An additional minute or two in the cooking time will be helpful in having the uncooked flour flavor cooked out.

Step 5: Put chicken broth

• Add the chicken broth in a rush (a little whisking stops lumps).
• Add the beer and boil it.
• Stir in the hash brown potatoes, lower the heat, and simmer uncovered for five minutes.

Step 6: Cream and cheeses finish

• Remove the pot a little out of the heat to cool down a little.
• Add cream and mix well.
• Add the cheeses gradually in small handfuls, stirring until it is entirely melted before adding any more of them (which prevents curdling).

Step 7: Finishing Works

• Put in a dash of green onion and season.
• Season with salt and pepper to taste.

How To Serve Your Beer Cheese Soup

Rim your bowls with some jalapeño Great beer salt, as another San Diego spice that spices every bit of your spoon. The gentle spice and smoked finish create a graceful contrast with the lush, mellow cheese foundation– imparting that gush of daring, multifaceted taste that beverage and food enthusiasts of the West Coast are obsessed with.

The traditional combination is with warm, soft pretzels, but crusty sourdough bread or buttery biscuits also serve. Place different toppings at the table to enable everyone to prepare their bowl according to their preferences. Some people like extra cheese, others want to add some green onions, and there is always a person who requires some extra hot sauce.

Chef’s Tips For The Perfect Bowl Of Beer Cheese Soup

• Use freshly grated cheese. Those pre-shredded bags contain anti-caking agents that prevent proper melting and can leave you with a grainy soup.
• Choose a mild San Diego beer like a pilsner or lager. Avoid hoppy IPAs, which can make the soup bitter.
• Folding the cheeses into the mixture should be kept low in order to avoid curdling of the cheese. When served too hot, the dairy of your soup will separate, and all you will have is a grainy mush.
• In case the soup becomes too thick, add some more broth or beer and dilute it. Jalape possible to prepare the salt of the beer in advance and keep it in a refrigerator for up to a week.
• When it comes to storing beer cheese soup, it is safe to store it in the refrigerator for up to 3 days.

Choosing The Right Beer For The Soup Recipe

We know the question on everyone’s mind. What beer marries well with all that melty cheese? Trying something new for the first time calls for a little bit of trial and error, but you need to know what matters to you first. Smart diners, for example, might consider what type of food they enjoy or whether anyone in the group has dietary restrictions before picking a new restaurant, whereas savvy players often think about their play styles when choosing a new online casino or gaming system. The same is true here.

You should use a beer that you like to drink. Beer in cooking helps to boost the flavors you enjoy in drinking the brew, but it is also capable of increasing the bitterness. When it comes to an easy, harmonious finish, in harmony on a dish such as beer cheese, go with something measured and non-threatening, like a refreshing pilsner or a clear lager. These are styles commonly popular throughout Californian crafts, which make the dish tasty but not too dominant.

In any case, you should stay away from hoppy beers (like IPAs), dark brews (no Guinness here), or amber varieties. A crisp San Diego lager will give you that clean, refreshing base that lets the cheese and jalapeño salt shine through.