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Ingredients1 h 55 m servings 509 cals
Original recipe yields 8 servings
- Stir chicken broth, carrots, onions, and black pepper together in a large saucepan over medium heat; bring to a simmer, reduce heat to medium-low, and cook until the carrots are tender, about 30 minutes.
- Stir cheese spread, half-and-half, beer, milk, and Worcestershire sauce into the broth; cook, stirring frequently, until the cheese spread melts completely into the mixture, 5 to 7 minutes.
- Whisk flour and butter together in a small bowl; stir into the mixture in the saucepan until smooth. Bring the liquid to a simmer, reduce heat to low, and cook, stirring frequently, until the soup is thickened, about 1 hour.
Per Serving: 509 calories; 35.6 g fat; 22.1 g carbohydrates; 22.8 g protein; 99 mg cholesterol; 2116 mg sodium. Full nutrition