This Three Cheese Shrimp Beer Soup is a delicious and warming way to keep you cozy on chilly days. It’s warm, rich and hearty. Ready in less than 30 minutes!
1cupfrozen hash-brown potatoes,diced or shredded (I used shredded)
6– 8 jumbo shrimp,peeled, deveined and rinsed (see notes)
1cupshredded sharp cheddar,at room temperature
1cupshredded Monterey Jack with jalapenos,at room temperature
1cupshredded Manchego,at room temperature
Snipped fresh parsley o chives to garnish(optional)
Instructions
Melt butter in a Dutch oven over medium heat. Add onion, carrot, green onions, and garlic. Cook for 5 - 8 minutes or until vegetables are tender, stirring occasionally.
Stir in flour, dry mustard, and cayenne pepper. Add stock and continue stirring until incorporated and bubbly. Add beer and cream. Stir in potatoes and mix to combine. Bring to boiling; reduce heat to low. Simmer, uncovered, for 10 minutes, stirring occasionally. Add shrimp and cook for 2 – 3 minutes more, or until shrimp are opaque and pink.
Gradually stir in cheeses in 3 batches, stirring after each addition, until cheeses are melted.
If desired, garnish each serving with parsley or chive. Serve immediately.
Notes
I used seafood stock because it happened I had some in my pantry, but if you don't have it use vegetable stock.Avoid using a dark beer, which could make the soup too bitter.You can also use chicken instead of shrimp. If using chicken add chicken stock.