Cancy & I love the beach. Specifically, we love the beach in Port Aransas. J I was trying to find a recipe for Beer Cheese Soup the other day and came across this one on the website for one of the Corpus Christi news stations. It’s from Fins Grill & Icehouse in Port Aransas, which we also love. If you ever make it down to Port A, this is a great place to sit on the deck and watch the boats come in & out while you enjoy some really good food.
We’re headed down to Port A this weekend & I can’t wait to stop there. Oh and the soup? Yeah, it was fantastic. If you know my husband, you know he likes Shiner Bock so for us, Shiner Bock & lots of cheese… How could it possibly be a bad thing??? I made just a couple changes to the Fins original just to save a pot and to use my KitchenAid immersion blender (Which I feel I don’t use enough. It’s kind of fun.) Anyway, Enjoy!!
Shiner Bock Beer Cheese Soup
2 pound block Velveeta white cheese ( I used lower fat 2% version)
2 carrots diced
1 small yellow onion medium chop
4 cups low sodium chicken stock
1 12 oz Shiner Bock beer
2 Tbsp oil
In saute pan, heat oil and saute carrots and onions until onions are caramelized. Add chicken stock and stir together. Using an immersion blender, blend the carrots & onions into the broth so you are left with a smooth, blended soup base.
Let this simmer while you cube the cheese into small pieces. Add to soup base. Cover tightly and heat until cheese is completely melted into stock.
Add beer and heat through.
Garnish with bacon bits and fresh green onions. (I used turkey bacon & also added some Annie’s Organic Cheddar Bunnies.)