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Ingredients

  • 1/2 cup Kerrygold® unsalted butter (1 stick)
  • 1/2 cup Food Club all-purpose flour
  • 3 cans (14 ounces each) less-sodium chicken broth
  • 1 bottle (12 ounces) pale ale
  • 1 pint (2 cups) half & half
  • 1 teaspoon Food Club salt
  • 1/2 teaspoon garlic powder
  • 4 cups shredded Kerrygold® Dubliner Cheddar cheese

DIRECTIONS

  1. In large saucepot, melt butter over medium heat; whisk in flour until incorporated. Reduce heat to low and cook 5 minutes, whisking occasionally. Stir in broth, ale, half & half, salt and garlic powder. Increase heat to medium-high; cook until mixture simmers, stirring occasionally.
  2. Reduce heat to medium-low; cook 8 to 10 minutes or until mixture is creamy and thickens slightly, stirring occasionally. Remove saucepot from heat. Gradually whisk in cheese, stirring until smooth. Makes about 10 cups.

    Facts. Finds. Flavors. Add a dash or 2 of hot sauce for an interesting twist to this creamy soup. Top it off to your liking with bacon bits, additional shredded cheese, croutons and/or sliced green onions.

NUTRITION
  • 341 Calories
  • 30g Fat (11g Saturated)
  • 102mg Cholesterol
  • 926mg Sodium
  • 11g Carbohydrates
  • 0g Fiber
  • 19g Protein
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