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5.0 from 3 votes

Beer Cheese Soup Recipe

This beer cheese soup recipe is rich and creamy, flavored with crispy bacon and simple seasonings, easy to make with your favorite cheeses and beer.

Prep Time
10 mins
Cook Time
10 mins
Servings: 8
Calories: 593 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • ½ pound Bacon roughly chopped
  • 1 small onion diced
  • 1 red bell pepper diced
  • 1 Jalapeno pepper diced
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme chopped (or use 1 teaspoon fresh)
  • ½ teaspoon red pepper flakes
  • salt and pepper to taste
  • Dash of hot sauce
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 12 ounces lager-style beer I’m using Wisconsin Spotted Cow – see the Recipe Notes for options
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 12 ounces shredded cheddar cheese plus more for garnish (I’m using a mix of cheddar and pepperjack – use your favorite melty cheeses!)
  • For Garnish. Fresh chopped parsley or green onion or scallions, red pepper flakes, extra shredded cheese, extra crumbled bacon

Instructions

    Cup of Yum
  1. Heat a large pot to medium heat and add the bacon. Cook 6-7 minutes, or until the bacon is crispy. Remove the bacon and set it onto paper towels to drain.
  2. Drain off most of the bacon grease, leaving 1-2 tablespoons. Add the onion, bell pepper, and jalapeno pepper. Cook for 5 minutes to soften.
  3. Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
  4. Stir in the smoked paprika, thyme, red pepper flakes, salt and pepper, and hot sauce. Stir in the butter until melted through.
  5. Stir in the flour and cook for 2-3 minutes, constantly stirring.
  6. Pour in the beer and stir until the mixture thickens, 2-3 minutes.
  7. Stir in the chicken broth and heavy cream, then reduce heat to simmer. Simmer for 10 minutes to let the flavors develop.
  8. Stir in the shredded cheese a bit at a time, until it is completely melted through.
  9. Stir in the cooked bacon and remove from heat. Taste and adjust for salt.
  10. Serve into bowls and garnish with fresh chopped herbs, red pepper flakes, crumbled bacon, shredded cheese. Enjoy.

Notes

  • This soup makes about 3 quarts (12 cups).
  • Beer Options. Choose a beer with flavor you enjoy. Lighter beer adds crisper, subtler flavors. Dark beer is more robust and sometimes sweet – too much may overwhelm the cheese flavor.
  • Cheese Options. Melty cheese is best. Cheddar cheese is very popular, though pepper jack is great, as well as colby, Monterey jack, and others. Use a combination. Also use a block of cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that affect texture.

Nutrition Information

Calories 593kcal (30%) Carbohydrates 10g (3%) Protein 17g (34%) Fat 53g (82%) Saturated Fat 29g (145%) Polyunsaturated Fat 4g Monounsaturated Fat 15g Trans Fat 0.3g Cholesterol 144mg (48%) Sodium 550mg (23%) Potassium 281mg (8%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 2132IU (43%) Vitamin C 23mg (26%) Calcium 356mg (36%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 593

% Daily Value*

Calories 593kcal 30%
Carbohydrates 10g 3%
Protein 17g 34%
Fat 53g 82%
Saturated Fat 29g 145%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 15g 75%
Trans Fat 0.3g 15%
Cholesterol 144mg 48%
Sodium 550mg 23%
Potassium 281mg 6%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 2132IU 43%
Vitamin C 23mg 26%
Calcium 356mg 36%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.