Beer Cheese Soup
1/2 pound butter
1 cup flour
1/2 gallon whole milk
Salt & pepper to taste
8 oz. sharp cheddar, grated
8 ounces stout beer
Melt butter then add flour. Cook, stirring frequently for about five minutes. A little at a time, add the milk to incorporate. Simmer on low until the soup thickens.
Add in the cheese and stir until melted, reserving a few ounces for garnishing. Remove from heat and gently pour in the stout.
Serve topped with a little cheese and a few croutons.
1 bag kettle style or dip-style potato chips.
1 cup beer cheese soup, hot
4 to 5 ounces chopped or pulled corned beef, hot
1 to 2 TBL bacon bits
1000 Island Dressing to taste
2 -- 3 oz. shredded sharp cheddar
Chives or green onions
1 TBL sour kraut -- opitonal
Empty chips on a large platter. Ladle half the beer cheese soup over the chips. Sprinkle the corned beef and the bacon over the top followed by the rest of the soup.
Drizzle a little 1000 Island then garnish with cheddar cheese, chives and kraut if using.
Lucky -- Irish Pub & Grill
3692 Airport Blvd.
Mobile, Alabama 36609