Pumpkin Potato Beer Cheese Soup

Name: Pumpkin Potato Beer Cheese Soup
Total time: 55 min
Ingredients: In a large, heavy-bottom pot, melt the butter. Add the diced onions and saute until translucent, about 7-8 minutes.; Add the spices (garlic powder, chili powder, and smoked paprika) and flour to the softened onions. Cook for 1-2 minutes, stirring frequently to create a roux.; Add the vegetable broth and beer to the roux, and stir to dissolve the roux.; Add the pumpkin puree, chipotles, and kosher salt, and stir to combine.; Remove the pot from the heat and use an immersion blender to puree the soup until smooth.; Return the pot to the stove on low heat. Add the milk and grated cheddar cheese, and stir until cheese is melted and fully incorporated.; Serve immediately. Refrigerate leftovers in an airtight container for 3-5 days.

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Pumpkin Potato Beer Cheese Soup is the perfect fall soup to enjoy after a day at the pumpkin patch - creamy, smokey, cheesy, and oh-so-comforting.

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Ingredients

In a large, heavy-bottom pot, melt the butter. Add the diced onions and saute until translucent, about 7-8 minutes.
Add the spices (garlic powder, chili powder, and smoked paprika) and flour to the softened onions. Cook for 1-2 minutes, stirring frequently to create a roux.
Add the vegetable broth and beer to the roux, and stir to dissolve the roux.
Add the pumpkin puree, chipotles, and kosher salt, and stir to combine.
Remove the pot from the heat and use an immersion blender to puree the soup until smooth.
Return the pot to the stove on low heat. Add the milk and grated cheddar cheese, and stir until cheese is melted and fully incorporated.
Serve immediately. Refrigerate leftovers in an airtight container for 3-5 days.