Description
A rich and comforting Bacon and Beer Cheese Soup featuring crispy bacon, sharp cheddar, and a blend of beer and broth for depth of flavor. Perfect for cozy dinners or entertaining guests.
Ingredients
Units
Scale
Soup Base
- 6 slices bacon (chopped)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup milk (2%)
- 8 ounces lager beer
Cheese & Seasoning
- 12 ounces cheddar cheese (sharp or mild, shredded)
- 1/2 teaspoon salt (or to taste)
- 1/4 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 with a slotted spoon and transfer to a paper towel-lined plate to drain excess fat.
- Sauté Aromatics: In the same Dutch oven with bacon drippings, add chopped onion and cook for 3 to 5 minutes until softened and translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add Flour: Sprinkle the all-purpose flour over the onions and garlic mixture. Stir continuously and cook for about 3 minutes to form a roux and remove the raw flour taste.
- Combine Liquids: Slowly whisk in 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 Season: Stir in shredded cheddar cheese until melted and smooth. Continue simmering for another 5 to 10 minutes, stirring occasionally to prevent sticking. Season with salt and pepper to taste.
- Combine Bacon and Garnish: Stir in most of the cooked bacon into the soup. Ladle the soup into bowls and garnish each serving with the remaining bacon and chopped parsley.
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 prevent cheese separation, omit adding cheese before freezing and add it freshly when reheating.
- Use sharp cheddar for a more robust flavor or mild cheddar for a creamier, less tangy soup.
- Use a 6-quart Dutch oven or a similarly sized heavy pot for best results.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
