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Beer Cheese Soup

Yields1 Serving

My favorite use of beer for sure.

 1 slice of dark rye bread
 1 Tablespoon olive oil
 1 Tablespoon butter
 4 ounces cream cheese
 4 ounces Velveeta cheese chopped into 1/2 inch squares
 1 Tablespoon brown or dijon mustard
 1 ounce crumbled blue cheese
 ½ cup half and half
 half a bottle of beer or 6oz
 1 teaspoon garlic powder
 1 teaspoon onion powder
 salt and white pepper to taste

Preheat oven to broil. Make Rye croutons by lightly brushing the olive oil on both sides of the bread. Using a bread knife cut the bread into cubes. Spread cubes onto a baking sheet and broil until toasted, about 2 minutes, stirring regularly o it doesn't burn. Set aide.


Melt the butter in a sauce pan on a medium-heat. One melted, add the cream cheese and Velveeta and melt those until smooth. Stir in the mustard and blue cheese. In increments, add the half and half and the beer, stirring continuously allowing the cheese mixture to smooth out again before adding more.


Add the garlic, onion powder, salt and pepper. If the soup is a bit too thick stir in a tablespoon of water at a time until it coats the back of a spoon but doesn't totally solidify when cool. I usually use about a quarter cup of water but you can make it whatever thickness you like.


Spoon into a bowl and add the rye croutons. Serve intermediately.