Bavarian Spinach Beer Cheese Soup
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This Bavarian Spinach Beer Cheese Soup is a rich, cheesy soup full of spinach and crab. With Velveeta and Alfredo sauce, this soup is smooth and perfect served with a stack of your favorite crackers.
 
We are always looking for good recipes without meat to fix on Fridays during the season of Lent, and this one fits the bill.
Barbara bookmarked this recipe in The Working Cook cookbook a long time ago, and finally got around to making it. She modified it a bit to fit her family.
This soup is a great dinner option, especially when served with your favorite crackers.
Bavarian Spinach Beer Cheese Soup
Another great thing about this soup is that you can fix it in a large skillet or even a medium-sized soup pot on the stove top.
This recipe uses 8 ounces of fresh spinach which looks a bit overwhelming when you add it to the skillet but do not worry. Once it cooks down, the spinach will wilt and be the perfect amount. If you aren’t a big fan of the stems on the spinach leaves, you can cut them off before adding.
How to Make Bavarian Spinach Beer Cheese Soup
Full recipe is below.
Heat olive oil over medium heat in a large skillet and then add onion. Saute until soft. Add spinach and beer and wilt down the spinach, stirring constantly. Add Alfredo sauce, Velveeta and crab meat and stir constantly over low heat until cheese is melted and soup is smooth. Add cream or milk if you’d like a thinner soup.
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Bavarian Spinach Beer Cheese Soup
Ingredients
- 1 Tablespoon olive oil
- 1/4 cup diced onions
- 1 8 oz. bag fresh spinach
- 1 12 oz. bottle beer
- 15 oz. jar Alfredo cream sauce
- 8 oz. Velveeta cubed
- 6 oz. can crab meat
Instructions
- In a large skillet, heat olive oil over medium heat; add onion and saute for 4 to 5 minutes or until soft.
- Add spinach and beer to the skillet. Wilt down the spinach, stirring constantly. (This will seem like a ton of spinach, but it will wilt down.)
- Cream or milk can be added if you desire a thinner consistancy.
