Bacon And Beer Cheese Soup
User Reviews
4.8
Bacon And Beer Cheese Soup
Description
Bacon and Beer Cheese Soup begins by cooking chopped bacon until crisp, removing most but reserving some for garnish. Onions and garlic are then softened in the rendered bacon fat, building a savory foundation. Flour is sprinkled over to create a roux, which thickens the soup once liquids are added. Chicken broth, milk, and lager beer are whisked in to form a creamy, flavorful liquid base.
The soup simmers until slightly thickened, then sharp or mild cheddar cheese is stirred in and melted over low heat to avoid separation. Crispy bacon is folded into the soup for smoky, meaty notes. Seasonings of salt, pepper, and fresh parsley add balance and brightness. The resulting soup is creamy with cheesy depth, bacon’s crispness, and subtle beer undertones enhancing complexity.
This hearty soup works well as a starter or main dish in cooler weather. It pairs nicely with crusty bread or simple sides. The bacon adds texture contrast to the smooth, thickened cheese and beer-infused broth base.
Leftover soup keeps up to 3-4 days refrigerated and freezes well for about 3 months. To prevent cheese separation during freezing, add the cheese fresh when reheating, rather than before freezing.
Ingredients
- 6 lices Bacon chopped
- 1 large onion chopped
- 3 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth low sodium or no sodium added
- 1 cup milk I used 2%
- 8 ounce lager
- 12 ounce cheddar cheese sharp or mild, shredded
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 tablespoon parsley chopped
Instructions
- Cook the bacon in a large Dutch oven until crisp, for about 5 minutes. Transfer the bacon to a paper tower lined plate.
- In the same Dutch oven add the onion and cook for 3 to 5 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds until aromatic.
- Sprinkle the flour over the onion and stir. Cook for about 3 minutes then add the broth, milk, beer and whisk. Bring to a boil then le tit simmer until thickened, 20 minutes.
- Stir in the cheese and continue simmering for another 5 to 10 minutes stirring occasionally. Season with salt and pepper. Add most of the bacon and stir it in.
- Serve soup ladled in bowls and garnish with remaining bacon.
Notes
- Store leftover soup in an airtight container in the refrigerator for 3-4 days.
- Freeze the soup for up to 3 months, but add cheese only when reheating to avoid separation.
- Adding cheese fresh at serving preserves texture and prevents curdling after freezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 418kcal | 21% |
| Carbohydrates | 13g | 4% |
| Protein | 22g | 44% |
| Fat | 30g | 46% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 78mg | 26% |
| Sodium | 759mg | 32% |
| Potassium | 341mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 687IU | 14% |
| Vitamin C | 3mg | 3% |
| Calcium | 470mg | 47% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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