Beer Cheese Soup Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
627 kcal
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Course
Main Course
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Cuisine
American
Beer Cheese Soup Recipe
Description
Beer Cheese Soup Recipe features thick-cut bacon cooked until crisp, then onions, garlic, and jalapeño softened in bacon drippings to build a flavorful foundation. Butter and flour create a roux which is then combined with wheat beer and chicken stock, simmering to meld flavors. White cheddar cheese mixed with cornstarch is gradually introduced into the hot soup along with heavy cream, thickening it into a creamy, cheesy consistency. The jalapeño adds mild heat while the bacon enriches the smoky undertone.
The soup is served garnished with chopped green onions and the crisp bacon bits for added texture. This hearty soup pairs well with crusty bread or a light salad, making it a satisfying starter or main course for cooler weather.
For best results, shred cheese fresh from a block to ensure smooth melting. Leftover soup can be stored in an airtight container in the fridge for up to four days and reheated gently to preserve its creamy texture.
Ingredients
- 4 lices Bacon thick cut
- 1 yellow onion diced, medium
- 3 garlic minced, cloves
- 1 jalapeño seeds and membranes removed, diced, small
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 12 ounces wheat beer or lager beer
- 2 cups chicken stock
- 16 ounces White Cheddar Cheese freshly grated
- 3 Tablespoons cornstarch
- 1 cup heavy cream
- green onion for garnish, sliced
Instructions
- Heat a large dutch oven or soup pot over medium heat. Add the bacon and cook until it is crisp and browned. Flip as needed. Remove the bacon to a paper towel to drain any additional grease. When the bacon is cool, chop it and set aside.
- Remove most of the grease from the pan, leaving about 1-2 tablespoons. Add the onion and cook, stirring occasionally, until it is tender and golden brown-- about 5 minutes.
- Next add the garlic and jalapeño. Stir and cook for an additional minute. Add the butter and allow it to melt. Once melted, add the flour and stir until the flour coats the onion mixture evenly, cooking for about 1 minute.
- Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low. Allow the soup to simmer while you prepare the cheese.
- In a large bowl, toss together the cheese and cornstarch.
- Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time. Stir constantly until the cheese has melted. Allow the soup to simmer and thicken for a few minutes, then turn off the heat. Serve garnished with the chopped bacon and green onions.
Notes
- Use freshly shredded white cheddar for smoother melting in the soup.
- Store leftover soup refrigerated in an airtight container for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 627 kcal
% Daily Value*
| Calories | 627kcal | 31% |
| Carbohydrates | 16g | 5% |
| Protein | 24g | 48% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 733mg | 31% |
| Potassium | 287mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1491IU | 30% |
| Vitamin C | 6mg | 7% |
| Calcium | 587mg | 59% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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