I vividly remember my mom making this beer cheese soup for dinner parties and people raving, the popcorn adding a gourmet touch. This super rich cheddar-cheese soup gets extra flavor from smoky bacon, a dash of cayenne and a shot of beer. And in the Instant Pot (get yours here: https://amzn.to/2QlkaDf), it all comes together in just 30 minutes!
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If you grew up in the Midwest, chances are you’ve had a hearty bowl of beer cheese soup topped with…wait for it…POPCORN. The true origins of using popcorn as a soup topping are unclear, but many believe it was a cheap and easy-to-store alternative to using traditional crackers or croutons during long, cold Midwestern winters. Origins aside, soup toppings should be crunchy, salty and soak up the flavor of the soup, and popcorn does all of those perfectly!
And you’ll definitely want to soak up every drop of this decadent soup classic. Beer cheese soup is creamy and comforting with just the right amount of diced fresh vegetables blended in for great texture and flavor. Perfect for a snowy night in (or a nod to St Patrick’s Day!), this beer cheese soup will give you warm fuzzies.
Pro Tip: For even more zest and color, use flavored popcorn, like cheddar cheese or even something spicy! However, don’t garnish until you’re ready to serve, or you run the risk of mushy popcorn.
A hearty bowl of beer cheese soup topped with…wait for it…POPCORN.
Ingredients:
- 5 slices bacon, chopped
- 3 tbsp butter
- 1 small onion, finely diced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup flour
- 3 cups chicken broth
- 1/2 tsp black pepper
- 1/2 tsp ground mustard
- 1/4 tsp cayenne, or to taste
- 12 oz beer
- 16 oz grated sharp cheddar cheese
- 1 1/2 cups salted popcorn for garnish (cheese popcorn works great or you can use croutons in a pinch)
Ingredients:
- 5 slices bacon, chopped
- 3 tbsp butter
- 1 small onion, finely diced
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup flour
- 3 cups chicken broth
- 1/2 tsp black pepper
- 1/2 tsp ground mustard
- 1/4 tsp cayenne, or to taste
- 12 oz beer
- 16 oz grated sharp cheddar cheese
- 1 1/2 cups salted popcorn for garnish (cheese popcorn works great or you can use croutons in a pinch)
Instructions:
- Add bacon to the Instant Pot. Using the display panel select the SAUTE function. Cook and stir until bacon is crisp.
- Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
- Add butter, onion, carrots and celery to the bacon drippings and saute until slightly softened, about 4 minutes.
- Sprinkle flour over the vegetables and stir to coat.
- Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Add pepper, mustard powder, cayenne and beer to the pot and stir to combine.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 7 minutes.
- When the time is up, perform a controlled release of the remaining pressure, watching out for any starchy spray.
- Using an immersion blender (or high capacity blender), puree the vegetable mixture until smooth.
- Gradually add cheese, stirring between each addition, until the mixture becomes thick and creamy.
- Adjust seasonings. Top with bacon and popcorn and serve immediately.
*The MANUAL and PRESSURE COOK buttons are interchangeable.
