Description
A comforting and flavorful Bacon and Beer Cheese Soup made with crispy bacon, sharp cheddar, lager beer, and a creamy base. Perfect for cozy dinners or game day gatherings, this rich soup combines savory bacon with a hint of beer flavor and creamy melted cheese for an irresistible dish.
Ingredients
Scale
Soup Base
- 6 slices bacon (chopped)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup milk (2% preferred)
- 8 ounce lager beer
Cheese and Seasoning
- 12 ounce cheddar cheese (sharp or mild, shredded)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon parsley (chopped)
Instructions
- Cook Bacon: Cook the chopped bacon in a large Dutch oven over medium heat until crisp, about 5 minutes. Remove the bacon and drain on a paper towel-lined plate, reserving the bacon fat in the pot.
- Sauté Onion: In the same Dutch oven with bacon fat, add the chopped onion and cook for 3 to 5 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until aromatic.
- Add Flour: Sprinkle the flour over the onion mixture and stir to combine. Cook for about 3 minutes, stirring constantly to cook out the raw flour taste.
- Add Liquids and Simmer: Slowly whisk in the chicken broth, milk, and lager beer. Bring the mixture to a boil, then reduce heat and let it simmer gently for 20 minutes until thickened.
- Add Cheese and Bacon: Stir in the shredded cheddar cheese and continue simmering for another 5 to 10 minutes, stirring occasionally until the cheese melts and the soup is smooth. Season with salt and pepper to taste. Stir in most of the cooked bacon.
- Serve: Ladle the soup into bowls and garnish with the remaining crispy bacon and chopped parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- This soup can be frozen for up to 3 months. To avoid separation, omit adding cheese before freezing and stir cheese in freshly when reheating.
- Use sharp cheddar cheese for a bolder flavor, or mild cheddar for a creamier, less intense taste.
- Use low sodium or no sodium chicken broth to control saltiness better.
- The lager beer adds a subtle maltiness but can be substituted with a non-alcoholic beer or chicken broth if preferred.
- For a thicker soup, reduce the broth slightly before adding the cheese.
