Cheesy Beer Soup
Recipe from VELVEETAŽ

Cheese and beer, a quintessential Midwestern duo, in a soup. Because why not? Garlic, Worcestershire and creamy Velveeta make for a bowl that warms you from the inside out.

Cheesy Beer Soup

by 2  people

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Servings: 4
Serving size: 3/4  cup
Prep Time: 10 mins
Total Time: 20 mins
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  • 1/2  cup 
    finely chopped onion
  • 1   
    clove garlic, minced
  • 1   tablespoon 
    butter or margarine
  • 1   tablespoon 
  • 1 3/4  cups 
  • 1/2  pound 
    VELVEETA®, cut up
  • 1/2  cup 
  • 1/2  teaspoon 
    Worcestershire sauce
    Few drops hot pepper sauce
COOK onion and garlic in butter in large saucepan on medium-high heat until tender, stirring frequently. Add flour; mix well. Cook 2 min. or until hot and bubbly, stirring frequently.
STIR in milk until well blended. Cook until mixture boils and thickens, sitrring constantly. Reduce heat to low; simmer 5 min., stirring occasionally.
ADD remaining ingredients; mix well. Cook 5 min. or until VELVEETA is completely melted and soup is heated through, stirring constantly.
kraft kitchens tips

SIZE-WISE: Each 3/4-cup serving of this creamy soup provides an abundance of cheesy flavor.
HOW TO CUBE VELVEETA: Cut measured amount of VELVEETA® into slices about 1/2 inch thick. Then, cut each slice crosswise in both directions to make cubes.
Nutrition information
Per Serving: cal. (kcal) 270, Fat, total (g) 17, chol. (mg) 60, sat. fat (g) 10, carb. (g) 15, sugar (g) 11, pro. (g) 13, vit. A (IU) 972, sodium (mg) 960, calcium (mg) 404, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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