Beer Cheese Soup Recipe
Creamy, comforting Beer Cheese Soup combines savory cheddar, flavorful beer, and a touch of bacon all in one hearty bowl!
Servings: 6
Ingredients
- 6 bacon slices chopped
- 1 cup sweet onion finely chopped
- 1/2 cup celery finely chopped
- 1/2 cup carrot finely chopped
- 3 garlic cloves finely chopped
- 1/2 cup all purpose flour
- 12 ounces beer of choice use a high-quality ale or lager, something low in hops to prevent bitterness
- 2-3 cups chicken stock divided
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 cup heavy cream
- 8 ounces freshly shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black ground pepper
- 1 green onion finely sliced (for serving)
Instructions
- In a large dutch oven over medium high heat, cook bacon until crispy and browned. Remove bacon with a slotted spoon and set aside.
- Lower the heat to medium and add the onion, celery and carrots to the leftover bacon grease and cook for about 5 minutes or until tender and cooked through. Add garlic and cook for one additional minute.
- Slowly sprinkle the flour over the veggies and stir until the veggies are fully coated and the flour is completely absorbed.
- Pour the beer in, ¼ cup at a time and stir constantly until each pour is completely dissolved and a thick gravy-like roux is formed.
- Slowly add the chicken stock, ¼ cup at a time until 2 cups are incorporated.
- Simmer for about 8 minutes or until the vegetables are completely cooked. Turn off heat.
- Use an immersion blender to blend the soup until desired consistency is reached.
- Add the dry mustard, Worcestershire sauce, paprika, and heavy cream, and stir to incorporate.
- Add the cheese, and stir until fully melted.
- Add the salt and pepper and adjust to taste.
- If desired, add up to 1 cup of remaining chicken stock until desired thickness is reached.
- Top with cooked bacon, extra shredded cheddar and sliced green onions and serve. NOTE: Final consistency should coat the spoon, but not stretch like fondue.
Notes
The most important ingredients in this soup recipe are the beer and cheese! You want to use a beer that you enjoy drinking. If you don’t like the beer on its own, you won’t like the soup.
Nutrition
Calories: 438kcal | Carbohydrates: 19g | Protein: 17g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 927mg | Potassium: 337mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2973IU | Vitamin C: 4mg | Calcium: 321mg | Iron: 1mg
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