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Beer Cheese Soup Recipe

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★★★★★

4.8 from 99 reviews

This creamy and flavorful Beer Cheese Soup combines rich cheddar cheese, a splash of beer, and smoky bacon for a comforting bowl perfect for chilly days. Enhanced with aromatic spices, garlic, and green onions, this soup is an indulgent appetizer or meal that delights with its velvety texture and well-rounded taste.

Ingredients

Scale

Main Ingredients

  • 4–6 slices thick-cut bacon
  • 3 tablespoons salted butter
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon hot sauce (Frank’s hot sauce recommended)
  • 1 teaspoon Worcestershire sauce
  • 5 tablespoons flour
  • 12 oz. beer (lager or ale preferred)
  • 2 cups chicken broth
  • 2 cups half and half (half milk, half cream)
  • 1 bay leaf
  • 2 ½ cups shredded cheddar cheese (sharp cheddar preferred)
  • 2 green onions, diced

Seasonings

  • 1 teaspoon mustard powder
  • ½ teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 pinch cayenne pepper (optional)

Instructions

  1. Cook Bacon: In a large pot or Dutch oven over medium heat, cook the thick-cut bacon slices until crisp. Remove bacon and set aside on paper towels to drain. Reserve 1-2 tablespoons of the bacon fat in the pot for flavor.
  2. Sauté Onion and Garlic: Add salted butter to the pot with reserved bacon fat. Once melted, add diced yellow onion and cook until translucent and softened, about 5 minutes. Stir in minced garlic and cook for an additional 1 minute until fragrant.
  3. Add Seasonings and Flour: Stir in the hot sauce, Worcestershire sauce, mustard powder, dried thyme, smoked paprika, salt, pepper, and optional cayenne pepper. Sprinkle the flour over the mixture and stir constantly for about 2 minutes to cook out the raw flour taste and create a roux.
  4. Incorporate Beer and Broth: Gradually whisk in the beer, scraping the bottom of the pot to release any browned bits. Add chicken broth and the bay leaf. Bring the mixture to a simmer, stirring frequently until slightly thickened, about 5-7 minutes.
  5. Add Half and Half and Cheese: Reduce heat to low and slowly stir in the half and half. Gradually add shredded cheddar cheese, stirring continuously until the cheese has fully melted and the soup is smooth.
  6. Final Touches: Remove the bay leaf and adjust seasoning as needed. Chop the cooked bacon and add it back into the soup. Garnish with diced green onions before serving.

Notes

  • Choose a beer with moderate bitterness such as a lager or ale to complement the cheese without overpowering the soup.
  • Sharp cheddar cheese gives the best depth of flavor and melts well for a smooth consistency.
  • For a spicier kick, increase the hot sauce or cayenne pepper to taste.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
  • To make it vegetarian, substitute vegetable broth and omit bacon.

Keywords: beer cheese soup, bacon cheese soup, creamy cheddar soup, comfort food, beer soup, cheesy soup

Find it online: https://mjrecipe.com/beer-cheese-soup-recipe/