Easy Beer Cheese Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
934 kcal
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Course
Main Course, Soup
Easy Beer Cheese Soup
Description
This soup begins by cooking thick-cut bacon until crisp, setting it aside while using the bacon fat to sauté onions and aromatics including garlic and jalapeño peppers. This base delivers smoky and a mild spicy flavor. Butter and flour are added to create a roux to thicken the soup. Chicken broth and lager beer are incorporated and simmered to meld flavors.
Cheddar cheese coated in cornstarch is gradually melted into the soup along with heavy cream, creating a rich, smooth texture with pronounced cheese taste. The jalapeño adds a gentle heat balanced by creamy elements. Garnishing with green onions and crumbled bacon completes the dish.
This hearty soup suits lunch or dinner, offering warmth and savory depth. Variations are possible by omitting bacon or jalapeño for milder or vegetarian versions. Freshly grated cheese is recommended for melting quality, and leftovers can be stored refrigerated for several days.
The recipe advises temperature control in cooking and offers alternatives such as non-alcoholic beer or different cheeses. Adjust heat levels by varying jalapeño quantity or removal of seeds.
Ingredients
- 4 ounces Bacon thick cut
- 1 small onion diced
- 3 cloves garlic minced
- 1 jalapeño minced and seeds removed
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 12 ounces lager mild beer, pale ale or lager
- 16 ounces cheddar cheese freshly grated
- 3 tablespoons cornstarch
- 1 cup heavy cream
- green onion for garnish
Instructions
- Cook the bacon in a large skillet over medium heat for 4 minutes on each side until crispy or bake bacon in the oven,
- After cooking, place the bacon on paper towels to absorb grease.
- Heat a large dutch oven or pot over medium heat and add a tablespoon of bacon grease to the pot.
- Add the diced onion and cook for about 4-5 minutes, stirring constantly, until it becomes tender.
- Then add the garlic and diced jalapenos and cook for one minute, stirring constantly.
- Add butter and then add the flour and into the onion and garlic mixture.
- Add the broth and beer and bring to a boil over medium high heat.
- Reduce the heat to medium-low and simmer for 10 minutes, stirring often.
- In a large bowl, combine the cheese and cornstarch and toss to coat the cheese completely.
- Add the heavy cream to the soup and then add ½ cup of cheese at a time, stirring constantly in between each batch until melted.
- Once all of the cheese has been added and melted. remove the pot from the heat.
- Garnish with diced cooked bacon and sliced green onions.
Notes
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Use freshly grated sharp cheddar cheese for better melting and creamier texture.
- Substitute vegetable broth and omit bacon for a vegetarian version.
- Adjust spiciness by omitting jalapeños or adding more if desired.
- Non-alcoholic beer can replace lager if preferred.
- Use alternative milks like whole, low-fat, or non-dairy as suits dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 934 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 934kcal | 47% |
| Carbohydrates | 19g | 6% |
| Protein | 37g | 74% |
| Fat | 77g | 118% |
| Saturated Fat | 45g | 225% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 234mg | 78% |
| Sodium | 1005mg | 42% |
| Potassium | 385mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2235IU | 45% |
| Vitamin C | 7mg | 8% |
| Calcium | 877mg | 88% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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