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Apple Beer & Cheese soup


Print Recipe
Servings 4

Ingredients
  

Ingredients:

  • 1 Tablespoon of ghee or olive oil
  • 1 medium sweet onion minced
  • 1 large honey crisp apple chopped
  • 1 large potato chopped
  • 1 garlic clove minced
  • 1 C Apple cider
  • 2 C chicken broth or chicken stock
  • 12 oz fall beer
  • 1 C milk
  • 2 C shredded Extra Sharp Cheddar plus more for garnish
  • 1/2 Tablespoon Worcestershire
  • 2 teaspoon Dijon mustard
  • 1 teaspoon red hot sauce
  • Salt to taste

Instructions
 

Directions:

  • Turn instant pot to sauté and once hot add ghee and then Add onions and sauté until translucent. Add garlic and sauté for another 1 minute.  
  • Add potato, beer, Apple cider and chicken stock, Worcestershire and mustard. Close the instant pot and pressure cook for 6 minutes on high. 
  • After 6 minutes quick release the pressure, remove the lid and turn your instant pot to sauté setting on medium and let it simmer for 15 minutes so the alcohol can evaporate. 
  • Turn your instant pot to warm setting and add milk and blend everything. 
  • Once your soup is creamy And cheese one handful at a time making sure to stir each time until all the cheese has melted. Finish with hot sauce and salt to taste.
  • Serve & garnish with shredded cheese, apples and crispy onions.

Notes

Use a lagger or pilsner for beer and if you would like to skip the beer all together you can sub with chicken stock.