The inspiration for this soup came from my husband. He has been asking me for years to make him beer cheese soup. Truth be told, I had never heard of it, and never even attempted making it for him. When Progresso asked me to come up with some recipes using their new Three Cheese Recipe Starters, it took about 3 seconds to decide to make beer cheese soup. I really cannot think of a better thing to make for Sunday football watching, can you?
He loved it, and I loved how easy it was to make. This soup does not have to be made in a a slow cooker, but I think that on a football Sunday, when I have a ton of food to cook, it is nice to have something that doesn’t take up any valuable stove or oven space. Serve with some crusty bread, and more beer, and you will have some happy tailgaters.
Be warned that siracha packs a punch, so use sparingly if you are serving this to children. If you do not have any, any hot sauce would work.
3 Tablespoons butter
1/2 cup chopped onion
1/2 cup chopped carrot
1/4 cup plus 2 Tablespoons chopped green onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 can (18 oz) Progresso™ Recipe Starters™ creamy three cheese cooking sauce
1 (12-ounce) beer
1 (20-ounce) package refrigerated shredded potatoes
1 teaspoon siracha
1 Tablespoon Worcestershire sauce
6 slices bacon, cooked and chopped
**This post was sponsored by Progresso, but all opinions are my own.**