The 30-minute beer cheese soup recipe from Betty Crocker is a good version of the dish. It is easy to make and the combination of sharp cheddar and spices creates a flavorful meal.
To make 30-minute beer cheese soup, melt 1/2 cup of butter over medium heat in a 4-quart Dutch oven. Add 3/4 cup of finely chopped carrots, 1/2 cup of finely chopped celery and 1/4 cup of finely chopped onion. Cook the vegetables for approximately 10 minutes, or until the celery and onions are transparent. Stir in 1 cup of quick-mixing flour, 1/2 teaspoon of paprika, 1/8 teaspoon of black pepper and 1/8 teaspoon of ground cayenne.
Add 3 cups of chicken broth and bring it to a boil over medium heat for 1 minute while stirring them constantly. Reduce the heat and stir in 1 cup of whipping cream and 4 cups of shredded sharp cheddar cheese. Cook until the cheese is melted, stirring occasionally. Stir in one 12 ounce can of your preferred beer. For a classic beer cheese soup garnish, place popped popcorn over the top. Alternatively, serve this dish with crackers or crusty bread. This soup can be frozen and thinned with chicken broth when you are ready to cook it.