Beer Cheese Soup
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Beer Cheese Soup
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This spicy sharp cheddar beer cheese soup has just the right splash of beer flavor and sharp cheddar tang. It's perfect when topped with homemade soft pretzel croutons, fresh chives, and crispy bacon.
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Ingredients
For soup:
- 6 thick slices uncooked bacon diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion small dice
- 1 fresh Jalapeño minced
- 4 cloves garlic minced
- ¼ cup all-purpose flour
- 1 teaspoon ground mustard
- 2 cups chicken stock
- 2 cups half and half
- 1 (12 ounce) can light beer Pilsner style
- 8 ounces pepper jack cheese shredded
- 8 ounces sharp cheddar cheese shredded
- 1 batch soft pretzel croutons for topping, recipe below
- ⅓ cup minced fresh chives for topping
For soft pretzel croutons:
- 4 soft pretzel buns
- ½ cup unsalted butter melted
Instructions
For soup:
- In a large soup pot over medium heat add bacon. Cook bacon until crisp and browned. Remove bacon pieces with a slotted spoon onto a paper towel-lined plate.
- Add the butter to the bacon grease and when it’s melted add the onion and jalapeno. Sauté for about 10 minutes or until the onions and jalapeño are soft. You’re not looking to brown the onions just soften them.
- Add the garlic and sauté for another minute or until the garlic is fragrant.
- Sprinkle in the flour and powdered mustard and cook for about 5 minutes or until the flour is thoroughly combined with the onions and slightly browned. You don’t want the mixture to be so dry it’s burning but it will be very thick.
- Slowly pour in the chicken stock making sure to stir it in so the flour and onions smoothly incorporate into the liquid. Don’t just dump the liquid into the pot.
- After the stock has been incorporated stir in the half and half and beer. Simmer for about 10 minutes or until there are no lumps of flour and the mixture is starting to thicken. It will not be super thick but should start to show signs of getting thicker.
- Remove the mixture from the stove and stir or whisk in the cheese. It will take a little time to incorporate the cheese so don’t worry if it looks a little clumpy at first. The cheese will melt and the mixture will become smooth and creamy.
- Stir in 3/4 of the crispy bacon and reserve the rest for topping.
- To serve soup, sprinkle the top with leftover bacon, minced chives, and soft pretzel croutons.
For soft pretzel croutons:
- Preheat oven to 375 degrees F and line a baking sheet pan with parchment pepper or a silicone liner.
- Cut soft pretzel rolls in half widthwise and then cut them into 1-inch squares.
- Toss the cut pretzel pieces with the melted butter until evenly coated.
- Spread the bread pieces onto the prepared baking sheet pan.
- Bake for about 15 minutes until browned. Toss once or twice during baking to ensure all sides are perfectly toasted.
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
910kcal
(46%)
Carbohydrates
68g
(23%)
Protein
30g
(60%)
Fat
57g
(88%)
Saturated Fat
33g
(165%)
Polyunsaturated Fat
3g
Monounsaturated Fat
15g
Trans Fat
1g
Cholesterol
156mg
(52%)
Sodium
1267mg
(53%)
Potassium
380mg
(11%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
1550IU
(31%)
Vitamin C
3mg
(3%)
Calcium
673mg
(67%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 910 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 910kcal | 46% |
| Carbohydrates | 68g | 23% |
| Protein | 30g | 60% |
| Fat | 57g | 88% |
| Saturated Fat | 33g | 165% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 1267mg | 53% |
| Potassium | 380mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 1550IU | 31% |
| Vitamin C | 3mg | 3% |
| Calcium | 673mg | 67% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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