Pub Soup

My sis and b-i-l came over to watch Michigan State play and I'd been wanting a reason to make this soup (I wasn't sure Dave would like cheese soup and didn't want to end up eating it all myself hahahah); we had this cheddar beer soup and a make-your-own sandwich bar and I am so surprised to say how much everyone loved it! Like "this is better than a restaurant" loved it. I was a tiny bit embarrassed to tell them it's just doctored up cheese soup from a can after they were all "this is the best ever" LOL. Seriously, make this soup - then run out and re-buy the ingredients so you'll be able to make it again very soon (at least that's what I did!).

Ingredients:

• 3 cans (10.5-oz each) condensed cheddar cheese soup
• 1 can domestic beer
• 1/3 cup real bacon bits
• 8 oz. package shredded sharp cheddar cheese
• 1 t. crushed garlic
• 1 t. coarsely ground black pepper, or 1 t. seasoned pepper
• 3 T. sour cream to top each bowl of soup
• 3 T. bacon bits for garnish, if desired
• 1 T. finely chopped fresh parsley for garnish, if desired

You can use a crock pot or make this soup on the stove.

If you are using a slow cooker, spray the inside of the crock with nonstick cooking spray. If using a large saucepan on the stovetop, there's no need to spray the inside. 

1. Empty the soup into the crock or the saucepan. Stir in the beer and mix well; add the bacon bits, shredded cheese, garlic, and ground pepper; stir or whisk the contents until thoroughly combined and smooth. 

2. Cook on LOW for approximately 2 hours until piping hot. If making on the stovetop, heat over medium, stirring frequently to keep it from sticking to the bottom of the pan, until hot. 

3. If the soup is too thick, add a little heavy cream to thin it slightly; if too thin add more shredded cheese.

4. Ladle into soup bowls or large mugs, spoon a dollop of sour cream in the middle of each bowl, sprinkle with bacon bits and parsley if using. 

note: twenty-two percent of the alcohol is gone in twenty minutes if the soup is heated to one hundred eighty degrees. Using a pan that has a large surface area will help cook out the alcohol faster.

from 'Raspberry Danish Murder' by Joanne Fluke