Name: Bacon Beer Cheese Soup Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 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%); 8 ounces lager beer; 12 ounces cheddar cheese (sharp or mild, shredded); ½ teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 1 tablespoon parsley (chopped)

If you're craving something warm, cheesy, and packed with flavor, you're going to love this Bacon Beer Cheese Soup Recipe. It’s that perfect cozy dish that combines smoky bacon, sharp cheddar, and a splash of beer for a rich, comforting bowl every time.

A large white pot filled with a creamy orange soup that has small bits of herbs sprinkled on top, with some small orange and light chunks visible within the soup. The soup has a smooth texture with a few finely chopped green herbs floating on the surface. A long silver ladle rests inside the pot, its handle leaning on the rim. In the background, there is a clear mason jar filled with a golden liquid, and a white bowl filled with slices of toasted bread is partly visible. All items rest on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Bacon Beer Cheese Soup Recipe
Top Tip
How to Serve Bacon Beer Cheese Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Bacon Beer Cheese Soup Recipe

Why You'll Love This Recipe

I can’t get enough of this soup when the weather turns cool. It’s so easy to make but tastes like you spent hours in the kitchen—and the crispy bacon on top is just the cherry on top of this comforting classic.

Deep, layered flavors: The blend of beer, broth, and sharp cheddar creates a savory, rich base you won't forget.
Crispy bacon crunch: Adding bacon both in and on top ensures texture that contrasts perfectly with creamy soup.
Simple stovetop method: No fancy gadgets needed—just a good ol’ Dutch oven and patience.
Comfort food done right: Perfect for cozy dinners or impressing guests at your next gathering.

Ingredients & Why They Work

Before we dive into the cooking, let’s talk ingredients. Picking quality basics is key here—like sharp cheddar and a good lager—to nail that rich, cheesy flavor with just a touch of bitterness from the beer.

Flat lay of six slices of crispy chopped bacon, one large peeled yellow onion chopped into chunks, three cloves of fresh unpeeled garlic, a small white ceramic bowl filled with a fine pile of all-purpose flour, a small white ceramic bowl containing pale golden chicken broth, a small white ceramic bowl of creamy milk, a cold glass of amber lager beer with a foamy head, a small pile of shredded sharp cheddar cheese with rich orange color, a small pinch of coarse salt crystals, a small pinch of freshly ground black pepper, and a few bright green sprigs of fresh parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: I always go for thick-cut for extra flavor and a nice crispy texture when cooked.
Onion: Adds sweetness and a savory base that balances the cheese and beer nicely.
Garlic: Just a few cloves bring aromatic depth without overpowering the soup.
All-purpose flour: Essential for thickening the soup into that creamy, velvety consistency.
Chicken broth: I recommend low sodium so you can better control the saltiness.
Milk (2%): Adds creaminess without weighing the soup down like heavy cream might.
Lager beer: Choose a lighter beer to keep flavors bright and avoid bitterness.
Cheddar cheese: Sharp cheddar offers a robust flavor, but mild is great if you prefer something less tangy.
Salt and pepper: Simple seasoning to bring all the flavors together perfectly.
Parsley: Fresh chopped parsley for a pop of color and freshness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Bacon Beer Cheese Soup Recipe is how easy it is to customize to your taste. Whether you love a little extra heat or want to make it family-friendly, there’s a variation here for everyone.

Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce when you add the cheese for a subtle, warming heat that pairs beautifully with the smokiness of the bacon. I love this twist on chilly evenings!
Vegetarian Version: Skip the bacon and use vegetable broth instead of chicken broth. Add sautéed mushrooms or smoked paprika for that rich, smoky flavor. It won’t be the same, but it’s just as comforting.
Beer Swap: Feel free to use a different beer style depending on your flavor preference. An amber ale or brown ale adds a deeper maltiness, while a pilsner keeps things light and crisp.
Cheese Choices: Experiment with different cheeses like Gruyère or Monterey Jack for a unique twist. Just make sure to shred it fresh so it melts smoothly into your soup.

Step-by-Step: How I Make Bacon Beer Cheese Soup Recipe

A white bowl filled with creamy orange soup that has small green herb pieces sprinkled on top and some melted cheese in the middle, with a toasted golden-brown bread slice standing upright in the soup. A black spoon is partially submerged in the bowl on the right side. The bowl is set on a white marbled surface with scattered toasted bread slices nearby. In the background, there is another white bowl with more soup and a blurred glass jar showing light amber liquid photo taken with an iphone --ar 2:3 --v 7

Step 1: Crisp Up That Bacon Perfectly

Start by cooking the chopped bacon in a large Dutch oven over medium heat for about 5 minutes until it’s golden and crisp. You’ll want to watch closely here so it doesn’t burn but gets nice and crunchy. Use a slotted spoon to remove the bacon and place it on paper towels to drain excess fat. Don’t discard the drippings—they’re going to be the base of your flavor-packed soup!

Step 2: Sauté Onions and Garlic to Aromatic Perfection

In the same Dutch oven, with all those bacon drippings, toss in the chopped onion. Cook it over medium heat for 3 to 5 minutes until it’s soft and translucent—you’ll see the edges start to turn slightly golden. Stir frequently to prevent sticking. Then add the minced garlic and cook just 30 seconds more until you catch that lovely garlicky scent floating up.

Step 3: Create a Roux with Flour

Sprinkle the all-purpose flour evenly over the onion and garlic mixture. Keep stirring continuously for about 3 minutes. This step cooks out the raw flour taste and helps thicken your soup later. You’ll notice the mixture become pasty and golden in color—this is your roux forming the creamy base of the soup.

Step 4: Bring in the Liquids and Let It Simmer

Slowly whisk in the chicken broth, milk, and lager beer to ensure a smooth texture without lumps. Increase the heat and bring the soup to a gentle boil, stirring as you go. Once boiling, reduce the heat and let it simmer for 20 minutes. The soup will thicken beautifully during this time, so be patient—it’s worth it!

Step 5: Melt in the Cheese and Season the Soup

Stir in the shredded cheddar cheese slowly, allowing it to melt and blend smoothly into the creamy base. Let the soup continue simmering for another 5 to 10 minutes, stirring occasionally so nothing sticks and the flavors fully combine. Don’t forget to season with salt and pepper to taste—you can always add more later, but a little at this stage boosts the depth.

Step 6: Add Bacon Back and Garnish

Fold most of the crispy bacon into the soup to keep the flavor consistent throughout. When serving, ladle the soup into bowls and top each with the remaining bacon and freshly chopped parsley for a fresh pop of color and herbaceous brightness. Now, grab your spoon and enjoy the cozy, cheesy goodness!

Top Tip

Mastering the Bacon Beer Cheese Soup Recipe is all about layers of flavor and smooth texture. These tips will help you get that perfect balance every time.

Rendering Bacon Perfectly: Cook your bacon slowly over medium heat until it's crispy but not burnt—this leaves you with flavorful drippings to sauté your onions and garlic for an unbeatable base.
Roux Attention: Stir the flour into the onion and garlic mixture thoroughly and cook for a full 3 minutes to avoid any raw flour taste and to create the perfect thickening agent for your soup.
Cheese Integration: Add your shredded cheddar slowly and stir consistently to ensure a silky, lump-free soup instead of clumps of cheese.
Preventing Cheese Separation: If freezing, avoid adding cheese before storing. Add it freshly when reheating to keep your soup creamy and smooth.

How to Serve Bacon Beer Cheese Soup Recipe

A close-up of a white pan with small pink and light brown cube pieces scattered evenly across the surface. The cubes have a slightly glossy texture, showing they are partly cooked or fried. The pan is on a surface with a white marbled texture in the background. A small dark blue circle with a white number

Garnishes

Sprinkle chopped fresh parsley over the soup for a pop of color and freshness. The reserved crispy bacon bits on top add extra crunch and a smoky aroma that makes each spoonful irresistible. For an extra touch, a light dusting of smoked paprika or a swirl of sour cream can complement the flavors beautifully.

Side Dishes

This soup pairs wonderfully with crusty bread like a French baguette or a garlic butter roll to soak up every bit of that cheesy goodness. A simple mixed greens salad with a tangy vinaigrette or roasted vegetables balances the richness and makes for a well-rounded meal.

Make Ahead and Storage

Storing Leftovers

Store any leftover Bacon Beer Cheese Soup in an airtight container in the refrigerator where it will keep fresh for 3 to 4 days. This makes for a quick, comforting lunch or dinner on busy days.

Freezing

You can freeze this soup for up to 3 months. To avoid your cheese separating during freezing, simply hold off on adding the shredded cheddar until you're ready to reheat and serve.

Reheating

Reheat gently over low to medium heat on the stovetop, stirring occasionally until warmed through. Once hot, stir in freshly shredded cheddar cheese if it wasn’t added before freezing. This helps maintain the soup's creamy texture and rich flavor.

Frequently Asked Questions:

Can I use a different type of beer for this soup?

Absolutely! A lager is recommended for its balanced flavor, but you can experiment with ales or stouts. Just be mindful that darker beers might add a deeper, more robust taste which could alter the flavor profile.

Is it necessary to use 2% milk, or can I use another kind?

2% milk works best for a creamy yet light soup, but whole milk or half-and-half can also be used for a richer texture. Skim or plant-based milks may impact the creaminess and mouthfeel of the soup.

How can I prevent the soup from becoming grainy?

Make sure to add the shredded cheese slowly and stir it continuously. Avoid high heat after adding cheese to prevent it from clumping or separating.

Can I make this soup vegetarian?

For a vegetarian twist, omit the bacon and use vegetable broth instead of chicken broth. You can substitute smoked paprika or liquid smoke to mimic the smoky flavor.

Final Thoughts

This Bacon Beer Cheese Soup Recipe is one of those cozy meals that feels like a warm hug on a chilly day. Whether serving it for a casual family dinner or impressing guests with its rich, complex flavors, it’s sure to satisfy and delight. Keep these tips handy, enjoy the process, and don’t forget to savor every comforting spoonful!