Beer Cheese Soup

Beer Cheese Soup


If you're looking for a hearty and comforting soup that's also packed with flavor, this beer cheese soup checks all the boxes!
  • 8 strips thick cut bacon, divided
  • 1 yellow onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • ⅓ cup all purpose flour
  • 2 cups chicken broth
  • 12 ounces beer, malt beer works best
  • 2 cups whole milk
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon mustard powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup gruyere cheese, shredded
  • Sliced green onions for garnish
  1. In a large pot over medium high heat, cook the bacon. Remove the cooked bacon from the pot and set it on paper towels to cool. Once the bacon is cool enough to handle, chop the bacon into coarse bits, set 3-4 tablespoons of bacon bits aside for garnish.
  2. Remove all but 3 tablespoons of the bacon grease from the pot. To the pot add the onion, carrots, and celery. Saute the vegetables in the bacon grease until the vegetables become tender and the onions are transparent, about 8-10 minutes.
  3. Add in the garlic and saute another minute. Add the butter and briskly whisk in the flour to create a roux. Slowly pur in the chicken broth, whisking briskly to create a smooth sauce.
  4. Pour in the beer, whole milk, worcestershire sauce, mustard powder, paprika, salt, pepper, and bacon bits. Bring to a boil then reduce the heat to low and simmer for about 10-15 minutes.
  5. Add in the cheeses and stir to combine well. Remove the pot from heat and serve the soup with green onion and bacon bits for garnish.

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