Of course you can use this beer cheese soup recipe with Velveeta as a guidance to substitute with your favourite beer, cheese or cheeses like Parmesan.

A great tip is using Velveeta recipes, substitute it with your favourite Cheddar cheese and you have your personal cheddar beer soup recipe!

Velveeta soup ingredients

• 2 liter (4 pints) chicken stock : freshly made, bought or from chicken cubes
   
• 500 gram (16 ounce) Velveeta cheese (substitute with your favourite cheeses or the cheese left overs in the fridge)
   
• 1 small bottle of Guinness Stout (330ml or 11 fluid ounce) (substitute with your favourite dark beer)
   
• 60 gram ( 2 ounce) butter
   
• 1 teaspoon black pepper
   
• 2 potatoes, cut in small cubes
   
• 30 gram (1 ounce) corn flour : dilute in a few spoons of water of chicken stock
   
• 1 big onion diced finely
   
• 2 carrots diced finely
   
• 1 green celery (without leaves) diced finely
   
• olive oil to fry

Velveeta soup preparation

1. Take a very large pot (you will find out why when you add your beer…), heat some olive oil and saute the onion, leek and carrots for a few minutes.
    
2. Add black pepper and saute further until the onions are soft and almost translucent.
    
3. Add the chicken stock and puree the sauteed vegetables with a hand-mixer.
    
4. Bring back to a boil and add potatoes and Velveeta cheese. Simmer for the next 15 minutes.
    
5. Add in the corn flour mixture and boil for 1 minute more.
    
6. Turn off the fire, transfer your pot to the sink and stir in your beer (especially when this is the first time you make this Velveeta cheese soup).

   Once you add beer, your Velveeta beer soup will start to foam big time, so that’s why we recommend to start off with a huge pot.

   (you could also let the beer go stale first, but I can’t leave any opened beer just standing there…).
    

Serve your Velveeta soup with a huge loaf of bread and some baked sausages for a one meal dish.