Beer-Cheese Velvet Soup
This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah
Total TimePrep/Total Time: 25 min.
Makes8 servings (1-1/2 quarts)