1 bottle good beer German preferably
2 cups chicken stock
1 cup finely chopped onion
Green chilies canned ( about 1/2 cup doesnt need to be exact)
1 Bay Leaf

1/4 cup Cornstarch or Flour
1 cup water

8 oz cream cheese
1/2 lb Aged Wisconsin Cheddar grated

1/2 tsp Chilie Powder
1/2 tsp White Pepper

Jalapeno Slices

Our German Heritage Recipe Cookbook

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Directions:

1. bring the beer and stock to a simmer with the onions and chilies till the onions are tender.

2. Make a slurry of the water and cornstarch or flour,

3. Thicken the soup and whip it till smooth and thickened.
Turn down the heat on the soup to low.

4. Make sure the cream cheese has softened a bit.

5. Add it to the thickened soup and whip till smooth.

5. Add the grated cheddar and whip till smooth.

6. Keep the soup on low, if it gets to a boil it will curdle.

7. Dish up the soup in bowls and top with jalapeno slices if desired and a sprinkle of chilie powder and white pepper.

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