This creamy beer cheese soup recipe is made in one-pot with three kinds of cheese, crispy bacon, and jalapeño for a bit of a kick. Served with garlic bread or buttery croutons, this hearty soup is perfect for chilly evenings or anytime you’re craving comfort food!
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Test Kitchen Review
Ellie
We love this soup! I use a bottle of shiner bock and always serve it with garlic bread. I made it again last weekend for a party and kept it warm in a crockpot, we had none left! Multiple people actually asked if I had any more – it’s that good!
Beer cheese soup is made with crispy bacon, THREE kinds of cheese (regular cheddar cheese, smoked cheddar cheese, and pepper jack cheese), and a medium-bodied beer. I also like to throw in some garlic and jalapeño to give this soup just a little kick. This savory and cheesy soup is not to be missed, especially once the weather gets cold!
Why Do We Love This Beer Cheese Soup?
Enjoy more of the best cheesy, beer-y recipes with our favorite easy beer cheese, our taco beer cheese dip, and this cheesy jalapeño beer bread!
Key Ingredients
This classic beer cheese soup recipe comes together with simple ingredients that won’t break the bank. Check the recipe card at the bottom of the post for the full ingredient list.
- Bacon: Thick and smoky bacon is best for this recipe.
- Cheddar Cheese: You can use any cheese you want, but this soup is generally made with at least one cheddar.
- Smoked Cheddar: If you can’t find smoked cheddar, try to find smoked gouda and shred it yourself. You can also use regular sharp cheddar cheese in its place. However, the smoked cheese really adds an amazing depth of flavor!
- Heavy Cream: For the creamiest texture, heavy cream is best. However you can also use half and half or evaporated milk in its place.
- Jalapeño: This is optional, but I like it to have a little bit of spice. If you want your soup to be spicy (as it is now, the heat is mild), you can double the jalapeños! And if you want it extra HOT, leave in the seeds or use serrano peppers instead.
- Chicken Broth: You can use vegetable broth instead if needed.
- Beer: A good German beer, pale ale, or a light to medium-bodied larger work best. You can even use a non-alcoholic beer!
How to Make Beer Cheese Soup
Here’s a quick tutorial showing you how to make this beer cheese soup recipe. Please scroll down to the recipe card for full instructions or to watch the recipe video.
- Cook the bacon: Cook the bacon over medium-high heat until crispy. Remove and chop, then set aside.
- Cook the veggies: Add the celery, jalapeño, onion, red bell pepper, and garlic and sauté until softened.
- Mix in the flour: Add the flour and cook until lightly browned. Add the paprika and thyme.
- Add broth and cook: Add the chicken broth and beer. Stir until there are no clumps, then simmer for 15 minutes.
- Make it creamy and cheesy: Add the heavy cream, butter, and the cheeses. Stir until melted. Cook for 5 minutes, then stir in half of the bacon right before serving.
Chef’s Tips & Variations
- Freshly Grated Cheese: Always opt for freshly grated cheddar — it melts more smoothly than pre-shredded cheese and will not overly-thicken the soup.
- Add the Cheese in Small Portions: This ensures that the cheese will melt completely into the soup, and you won’t be left with clumps here and there.
- Keep the Heat on Medium: If the soup gets too hot, the protein in the dairy can stick to the bottom of the pot (scorching). The cheese could also separate due to the high heat.
- Vegetarian Option: Use vegetable broth and skip the bacon for a veggie-friendly version.
- Add Broccoli: We often will add some broccoli florets and puree the soup with an immersion blender for an amazing beer and broccoli cheese soup!
What To Serve With Beer Cheese Soup
- Garnishes: Add some more crispy bacon and some chopped chives or green onions to the top of your soup!
- Bread: Everything from garlic bread to homemade croutons are great served on top of this soup. You could also serve it with soft pretzels, beer bread, or ladle it into a hollowed-out bread bowl!
- Salad: A fresh green salad is the perfect light pairing.
Storing and Reheating
- Storing: Store in an airtight container in the fridge for up to 5 days.
- Reheating: Reheat gently on the stove over low heat or in the microwave. Add a splash of broth of heavy cream to thin it out if your soup has thickened too much.
- Freezing: Portion cooled soup into freezer-safe containers and freeze for up to 3 months. Let it thaw in the fridge overnight prior to reheating, for best results.
Yield: 6 servings
Easy Beer Cheese Soup
This easy and creamy beer cheese soup recipe is made in one-pot with three kinds of cheese, crispy bacon, and jalapeño for a bit of a kick. Serve it with crusty bread or garlicky croutons on top and watch how quickly it disappears!
Ingredients
- 4 slices of bacon
- 1 celery stalk, chopped
- 1 jalapeño, seeded and diced
- 1 small white onion, diced
- 1 small red bell pepper, seeded and diced
- ½ teaspoon garlic, minced
- ¼ cup all-purpose flour
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme, or 1 sprig fresh thyme, minced
- 2 cups chicken broth
- 12 oz beer
- 1 cup heavy cream
- ½ cup cheddar cheese, shredded
- ¼ cup smoked cheddar cheese, shredded
- ¼ cup pepper jack cheese, shredded
- 2 tablespoons butter, cubed
- chives, or green onions, for garnish
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Instructions
- In a large heavy bottomed pot, like a dutch oven, cook the bacon over medium-high heat until crispy. Remove and chop, then set aside. Remove any extra bacon grease, leaving about 1 tablespoon behind.
- Add the celery, jalapeño, onion, red bell pepper, and garlic. Sauté for 4 to 5 minutes, until softened.
- Add the flour and cook, stirring constantly, until slightly browned, about 5 minutes. Add the paprika and thyme and stir to combine.
- Add the chicken broth and beer and stir with a whisk until there are no clumps. Bring to a simmer and cook for 15 minutes.
- Add the heavy cream, butter and the cheeses and stir until melted. Cook for 5 minutes more, then stir in half of the bacon right before serving.
- Serve topped with more crispy bacon and chives sprinkled on top.
Video
Notes
Store: Transfer cooled leftover soup to an airtight container and store in the fridge for up to 5 days.
Reheat: Gently reheat soup on the stove over low heat, or in the microwave in 30-second bursts, adding a splash of broth or milk if it’s too thick.
Freeze: Portion into freezer-safe containers, making sure to leave room for expansion. For best results, thaw soup in the fridge overnight before reheating.
Nutrition
Serving: 1 serving, Calories: 362kcal, Carbohydrates: 10g, Protein: 9g, Fat: 30g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.2g, Cholesterol: 84mg, Sodium: 553mg, Potassium: 173mg, Fiber: 1g, Sugar: 3g, Vitamin A: 1383IU, Vitamin C: 20mg, Calcium: 175mg, Iron: 1mg
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I drink a beer on occasion, but I don’t know beer so I have no idea what beers are light to medium bodied. How can I find out whether, say, Budweiser or Michelob is a good beer to use?
Hi Barbara! Budweiser and Michelob will both work great! I tend to use Yuengling or Amber bach (the original lager) as they are a little heavier bodied of a beer and will give a little more flavor. However, the difference is minimal. When I visit my parents, I always use a Miller Lite because that is what my dad drinks and has on hand. The beer is still delicious even when I use a light beer. So don’t fret too much over what beer to use!