Random header image... Refresh for more!

Christmas Potluck Appetizer Party 2023

I hosted my annual Christmas Potluck Appetizer Party last weekend and will share the recipes as often as I can break away from making Harmony Boards during this, my busiest season. Sadly, I did not take photos of each dish. I am so out of practice taking photos for this page! In the rush and joy of guests arriving, I forgot to take any. This first recipe is one that I made so I took photos with the leftovers, the day after. Luckily, I did take a video for Instagram, so maybe I can screenshot halfway decent photos from that for the coming days… but that is wishful thinking. They will most likely be blurry, at best!

Linda’s Classic Cheese Soup

  • 2 tablespoons unsalted butter 
  • 1 medium yellow onion, peeled and chopped
  • 2 medium carrots, peeled and chopped
  • 2 ribs celery, chopped 
  • 2 bay leaves
  • 2 sprigs fresh thyme 
  • 1/4 cup flour
  • 1/2 teaspoon sweet paprika 
  • 1/2 cup beer
  • 2 cups whole milk
  •  1-quart chicken broth 
  • 10-12 ounces Velveeta, cubed 
  • 8 ounces sharp cheddar cheese, freshly grated 

Suggested garnishes: crisp crumbled bacon, chopped fresh parsley, croutons, sour cream, shredded cheese, diced green onions and fried onions

In a large Dutch oven, melt butter over medium heat. Add onion, carrot, celery, bay leaf and thyme. Cook, stirring often, until onions are translucent and carrots are tender, about 8 to 10 minutes. Add flour and paprika, and stir, cooking until the flour begins to turn golden brown, about 3 minutes.

Stir in beer, milk, and chicken broth. Bring to a low simmer and let cook on low, place on a lid, not fully covered, for about 20 minutes. Watch carefully at first to be sure the heat is the perfect temperature so the soup simmers slightly but doesn’t boil over, stir every 5 minutes or so. Remove bay leaves. Use a slotted spoon or spider to transfer the solids to a blender, add a ladle or two of the liquid, and blend until smooth. Add the remaining liquid to blend completely.

On low heat, gradually whisk in the Velveeta until melted. Slowly add cheddar cheese, constantly stirring until melted.

For appetizer portions, serve in shot glasses. Allow guests to add their own desired toppings.

Serves a crowd

Print pagePDF pageEmail page


1 Ann McGrath { 12.09.23 at 11:53 AM }

Hi Linda! Thanks so much for the recipe. Tell me how you fill the shot glasses without making a mess? I just served soup in coffee mugs as part of a light supper, but it is not my best presentation. Your shot glass looks fabulous! Cheers – have a great holiday.

2 Linda Hopkins { 12.11.23 at 12:36 PM }

Hi Ann,
I have a small ladle that I used, mess free. But if I didn’t have that ladle, I’d pour the soup into a glass liquid measuring cup and and pour from there.

Leave a Comment