Description
This Beer Cheese Soup is a rich and creamy comfort food classic, featuring sharp cheddar cheese melted into a flavorful broth made with beer, chicken stock, and aromatic seasonings. Crispy bacon and green onions add smoky and fresh accents, making it a perfect hearty appetizer or main dish for chilly days.
Ingredients
Scale
Bacon and Base
- 4–6 slices thick-cut bacon
- 3 Tablespoons salted butter
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon hot sauce (Frank’s hot sauce recommended)
- 1 teaspoon Worcestershire sauce
Soup Thickener and Liquid
- 5 tablespoons flour
- 12 oz. beer (lager or ale preferred, see notes)
- 2 cups chicken broth
- 2 cups half and half (half milk, half cream)
- 1 bay leaf
Cheese and Garnish
- 2 ½ cups shredded cheddar cheese (sharp cheddar recommended)
- 2 green onions, diced
Seasonings
- 1 teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch cayenne pepper (optional)
Instructions
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the thick-cut bacon slices until crispy. Remove the bacon and drain on paper towels; crumble once cooled. Reserve the bacon fat in the pot for flavor.
- Sauté Onions and Garlic: Add butter to the pot with reserved bacon fat. Once melted, add diced yellow onions and cook until translucent and soft. Stir in minced garlic and cook until fragrant, about 1 minute.
- Add Flavors and Flour: Stir in hot sauce, Worcestershire sauce, mustard powder, dried thyme, smoked paprika, salt, pepper, and optional cayenne. Sprinkle the flour over the mixture and cook for a few minutes, stirring constantly to form a roux and remove raw flour taste.
- Deglaze with Beer: Slowly pour in the beer while stirring to scrape up any browned bits from the bottom. This adds depth and richness to the soup.
- Add Broth and Bay Leaf: Pour in the chicken broth and add the bay leaf. Bring the mixture to a simmer and cook for 10-15 minutes until slightly thickened.
- Incorporate Half and Half: Reduce the heat to low and stir in the half and half gradually to prevent curdling. Heat gently but do not boil.
- Melt Cheese: Remove the bay leaf. Gradually stir in shredded cheddar cheese until melted and smooth. Adjust seasoning with additional salt and pepper if needed.
- Finish and Serve: Stir in crumbled cooked bacon and diced green onions. Serve hot with additional bacon or green onions as garnish if desired.
Notes
- Choose a beer with a balanced flavor like a lager, amber ale, or pale ale to complement the cheddar without overpowering the soup.
- Use sharp cheddar cheese for the best flavor and melting properties.
- You can substitute chicken broth with vegetable broth for a lighter version.
- For thicker soup, increase the flour slightly; for thinner, add more broth or half and half.
- Store leftovers refrigerated for up to 3 days and reheat gently to avoid curdling.
Keywords: Beer cheese soup, cheddar cheese soup, bacon cheese soup, homemade soup, creamy soup, comfort food