This rich, creamy beer cheese soup is decadent comfort food. It is pure cheesy deliciousness. Three cheese, bacon, and beer create a soup that will stick to your ribs, warm you inside out, and put a smile on your face!
Beer Cheese Soup Recipe
This beer cheese soup with bacon recipe is easy to put together a is ready in just a little over half an hour. This is the soup to make when it’s raining cats and dogs or snowing up a storm. It takes the chill off your bones and comforts you like no other.
Three different kinds of cheese combine to create an unforgettable flavor and the thick, creamy texture makes this a soup everyone will love! This is total comfort in a bowl.
More delicious soups for you to try next: crack potato soup, potato soup, cream of broccoli soup, or tomato basil soup!
Beer Cheese Soup Video Tutorial
On your phone? Check the web story here.
Ingredient Notes +Tips
The beer cheese soup ingredients are readily available at most supermarkets. The smoked cheddar is generally found prepackaged deli section.
- Bacon – I like to use uncured bacon because it doesn’t have nitrates. The concern associated with cured meat that contains nitrates about their cancer-causing effects just isn’t worth the risk for me. Check out this article if you want to know more here.
- Onion, Garlic,+ Celery – Sautéing veggies before they go into the soup is essential. It draws out their sweet mellow nuances that ‘build’ the layers of flavor in this soup and it sweats out any bitterness in the veggies. That’s what you want
- Jalapeño – Most of the heat in the jalapeno is in the ribs and seeds. If you remove them, the jalapeno will only have a bit of heat. If you want to learn more about the spice level of jalapeno, read this article.
- Lager or Pilsner – Either of these beers will add a rich, earthy flavor without being too heavy. More info on cooking with beer.
- Low-sodium Chicken Broth – I use low sodium chicken broth in this recipe to reduce the amount of salt in the recipe. The cheese will add a lot of salt so you don’t want to add too much!
- Heavy Cream – It’s important to use heavy cream and nothing lighter. The higher fat content is important to mix together with the melted cheese. It also adds even more creaminess to this wonderful soup.
- 3 Cheese – The 3 different types of cheese used in this soup create a complex, layered flavor profile in this soup.
Storing+ Freezing Tips + Make-Ahead Tips
- How Long Can You Keep This In The Fridge? Leftovers can be refrigerated for 3-4 days.
- Can You Freeze This? If you plan to freeze this later, don’t add the cream yet. Cheese soup can be stored in the fridge for 4 months. Add the cream when reheating.
- Make-Ahead Tips: You can follow the freezing and reheating route or pre-chop the veggies ahead of time.
Does Beer Cook Out Of Beer And Cheddar Cheese Soup?
No, it doesn’t cook out in this beer and cheddar cheese soup recipe. Half of the beer is added in step 4 and the soup is not brought to a boil after that point.
How To Make Beer Cheese Soup Recipe
- In a large pot, over medium-high heat, cook the bacon until crisp. Transfer to a paper towel-lined plate.
- Add celery, onion, jalapeno, garlic, and thyme to the pot and saute over medium heat until vegetables are soft about 8 minutes.
- Melt the butter in a small pot.
- Add the flour and cook over medium heat, whisking constantly, until lightly browned about 1-2 minutes.
- Pour in half of the beer and whisk until reduced by half, about 1 minute.
- Pour in chicken broth and bring soup to a simmer.
- Pour the roux into the soup pot and whisk until incorporated. Bring to a boil, stirring frequently. Simmer until soup thickens.
- Stir in heavy cream, 3 cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy.
- Add the cooked bacon and season with salt and pepper.
Serving Recommendations
This soup is hearty and filling enough to stand alone as a meal in itself, but for or an authentic Wisconsin treat, try serving beer cheese soup with brats. My beer brats work perfectly and you won’t be sorry!
For simpler sides, try my garlic bread, or Olive Garden bread sticks as the perfect dippable!
More Cheesy Appetizer Recipes
Beer Cheese Soup
This rich, creamy beer cheese soup is decadent comfort food. Three cheese, bacon, and beer create a soup that will stick to your ribs & warm you inside out!
Servings: 4 servings
Ingredients
- 1/2 pound bacon cut into 1/3-inch pieces
- 1 rib celery, finely chopped
- 1/2 cup onion, finely chopped
- 1 large jalapeño, ribs and seeds removed, chopped
- 4 cloves garlic, minced
- 1 tablespoon thyme, chopped
- 1 (12-ounce) bottle lager or pilsner
- 2 1/4 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup heavy cream
- 8 ounces sharp yellow cheddar cheese, shredded
- 4 ounces smoked cheddar cheese, shredded
- 2 ounces monterey jack cheese
- salt
- black pepper
Instructions
- In a large pot, over medium-high heat, cook the bacon (1/2 pound) until crisp. Transfer to a paper towel-lined plate. Add celery (1 rib), onion (1/2 cup), jalapeno (1 large), garlic (4 cloves), and thyme (1 tablespoon) to the pot and saute over medium heat until vegetables are soft about 8 minutes.
- Melt the butter (4 tablespoons) in a small pot. Add the flour (1/4 cup)and cook over medium heat, whisking constantly, until lightly browned about 1-2 minutes. Pour in half of the beer and whisk until reduced by half, about 1 minute. Pour in chicken broth (2 1/4 cups) and bring soup to a simmer.
- Pour the roux into the soup pot and whisk until incorporated. Bring to a boil, stirring frequently, then immediately reduce to a simmer. Cook, stirring occasionally until soup thickens, about 8 minutes.
- Stir in heavy cream (1 cup), 3 cheeses, and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Add the cooked bacon and season with salt and pepper.
Fans Also Made:
Notes
- Bacon - I like to use uncured bacon because it doesn’t have nitrates. The concern associated with cured meat that contains nitrates about their cancer-causing effects just isn’t worth the risk for me. Check out this article if you want to know more here.
- Onion, Garlic,+ Celery - Sautéing veggies before they go into the soup is essential. It draws out their sweet mellow nuances that ‘build’ the layers of flavor in this soup and it sweats out any bitterness in the veggies. That’s what you want
- Jalapeño - Most of the heat in the jalapeno is in the ribs and seeds. If you remove them, the jalapeno will only have a bit of heat. If you want to learn more about the spice level of jalapeno, read this article.
- Lager or Pilsner - Either of these beers will add a rich, earthy flavor without being too heavy. More info on cooking with beer.
- Low-sodium Chicken Broth - I use low sodium chicken broth in this recipe to reduce the amount of salt in the recipe. The cheese will add a lot of salt so you don't want to add too much!
- Heavy Cream - It's important to use heavy cream and nothing lighter. The higher fat content is important to mix together with the melted cheese. It also adds even more creaminess to this wonderful soup.
- 3 Cheese - The 3 different types of cheese used in this soup create a complex, layered flavor profile in this soup.
Nutrition
Serving: 1serving | Calories: 1041kcal | Carbohydrates: 18g | Protein: 38g | Fat: 89g | Saturated Fat: 49g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 251mg | Sodium: 1057mg | Potassium: 487mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2373IU | Vitamin C: 10mg | Calcium: 795mg | Iron: 2mg
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Source: Food and Wine
I added some rotisserie chicken and changed nothing else.Yym.
Yaaay! That’s awesome. Thank you for your positive feedback 🙂
Been looking for soups like this! Finally found the perfect one!
Yay, glad you found this soup, Sheila! Enjoy 🙂