Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
hands holding bowl of beer cheese soup topped with bacon bits and shredded cheese

Beer Cheese Soup recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This beer cheese soup recipe brings sharp cheddar, crispy bacon, and lager together in one rich, velvety bowl. It's simple to make and one you'll come back to again and again.

  • Total Time: 45 minutes
  • Yield: 6 bowls 1x

Ingredients

Units Scale
  • 6 slices thick-cut smoked bacon, diced
  • 1/2 cup finely diced onion
  • 1/2 cup finely diced carrots
  • 1/2 cup diced peppers (we used tri-color)
  • 4 tablespoons butter
  • 2 tablespoons chicken base
  • 4 tablespoons flour
  • 1 tablespoon chopped garlic
  • 1 tablespoon dry mustard powder
  • 2 tablespoons Worcestershire sauce
  • 12 oz lager beer
  • 2 cups half and half
  • 8 oz shredded cheddar cheese
  • salt and pepper to taste

Instructions

  1. Using a Dutch oven or soup pot on top of stove, cook bacon and onions over medium heat until brown.
  2. Remove the bacon and onions from the pan and set aside. Discard all but 2 tablespoons bacon grease.
  3. Add carrots and peppers to the pan and sauté for 5 minutes over medium heat.
  4. Add 2 tablespoons butter and melt, along with chicken base.
  5. Add the flour and mix until combined. Cook for 3 minutes.
  6. Add the garlic, mustard powder, and Worcestershire sauce. Mix.
  7. Add beer and mix, then add the half and half. Cook over medium heat for 5 minutes.
  8. Add the cheese and remaining butter. Stir until combined and the cheese is blended. 
  9. Cook over low for 15 minutes, stirring often.
  10. Add back the bacon and onion mixture, reserving ¼ cup to use to garnish.
  11. Salt and pepper to taste.

Notes

  • Use a lager. Darker or more hoppy beers can change the flavor profile and alter the appearance of the soup. A light lager keeps the beer flavor subtle and balanced. 
  • Buy a block and shred it yourself. Pre-shredded cheese has anti-caking agents that keep it from melting smoothly, so your soup can turn grainy instead of silky.
  • Don't rush the flour. Cooking the flour for three minutes before adding the liquids removes the raw flour taste and builds the body of the soup. 
  • Reserve the bacon and onion garnish. Holding back a quarter cup to top each bowl adds texture and a finished look.
  • Author: Superman Cooks
  • Prep Time: 15 min
  • Cook Time: 30 minutes
  • Category: soups

Nutrition

  • Serving Size: 1 bowl
  • Calories: 452
  • Sugar: 6.6 g
  • Sodium: 970.6 mg
  • Fat: 33 g
  • Carbohydrates: 19.3 g
  • Protein: 15.8 g
  • Cholesterol: 80.1 mg

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