Description

A rich and creamy indulgence, Beer Cheese Soup combines smoky bacon, savory vegetables, and the deep flavors of sharp cheddar and Gruyere cheese. The addition of beer gives this hearty soup a tangy depth, making it perfect for chilly nights or as a crowd-pleasing comfort food. It’s a quick and easy recipe guaranteed to leave everyone craving more!

Ingredients

Units Scale

Soup Base

8 strips thick-cut bacon, divided
1 yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
2 cloves garlic, minced

Roux and Liquids

2 tablespoons butter
1/3 cup all-purpose flour
2 cups chicken broth
12 ounces beer (malt beer works best)
2 cups whole milk

Seasonings

1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper

Cheeses

3 cups sharp cheddar cheese, shredded
1 cup Gruyere cheese, shredded

Garnish

Sliced green onions

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Instructions

Cook the Bacon
In a large pot over medium-high heat, cook the 8 strips of thick-cut bacon until crispy. Remove the cooked bacon from the pot and let it cool on paper towels. Once cooled, chop the bacon into coarse bits. Reserve 3-4 tablespoons of bacon bits for garnish.
Sauté Vegetables
Remove all but 3 tablespoons of the bacon grease from the pot. Add the diced yellow onion, carrot, and celery to the pot. Sauté the vegetables in the bacon grease until they are tender, stirring occasionally, for about 8-10 minutes. The onions should appear transparent.
Add Garlic and Make Roux
Add the minced garlic and sauté for an additional minute. Then, melt the butter in the pot, and whisk in the all-purpose flour to form a roux. Stir briskly to incorporate the flour evenly.
Prepare the Base
Gradually pour in the chicken broth while whisking to maintain a smooth consistency. Next, add the beer, whole milk, Worcestershire sauce, mustard powder, paprika, salt, and pepper. Stir in the cooked bacon bits (except the reserved garnish). Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes.
Incorporate the Cheese
Add the sharp cheddar cheese and Gruyere cheese into the soup, stirring to melt and blend them thoroughly into the mixture. Once the cheese is fully incorporated, remove the pot from the heat.
Garnish and Serve
Serve the soup warm, garnished with the reserved bacon bits and sliced green onions for a delicious finishing touch.

Notes

For a non-alcoholic version, you can substitute beer with chicken broth or apple cider for a tangy flavor.
Use freshly shredded cheese for the best creamy texture; pre-shredded cheese contains anti-caking agents that can create a grainy texture in soups.
Adjust the seasonings to taste, and you can add a dash of cayenne pepper for a bit of heat.
If the soup feels too thick, thin it out with additional chicken broth or milk.

Nutrition

Serving Size: 1 cup (approximate)
Calories: 417
Sugar: 4g
Sodium: 687mg
Fat: 31g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 19g
Cholesterol: 92mg