This Beer Cheese Soup recipe is exactly as it sounds: indulgent and delicious. Full of smoky bacon, melty cheese, and a good beer, you would be hard-pressed to find a more comforting soup!
Prep Time15 minutesminutes
Cook Time25 minutesminutes
Total Time40 minutesminutes
Ingredients
4bacon slices
1celery stalk, chopped
1jalapeño, seeded and diced
1small white onion, diced
1small red bell pepper, seeded and diced
½teaspoongarlic minced
¼cupflour
½teaspoonsmoked paprika
¼teaspoondried thyme or 1 sprig fresh thyme
2cupschicken broth
1 12-ozcan beer
1cupheavy cream
½cupcheddar cheese, shredded
¼cupsmoked cheddar cheese, shredded
¼cuppepper jack cheese, shredded
2Tablespoonsbutter, cubed
1Tablespoonchives
Want to save this recipe?
We'll email this recipe to you, so you can come back to it later!
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 and sauté for 4 to 5 minutes, until softened.
Add the flour and cook, stirring constantly, till 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. Simmer 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 with some bacon pieces and chives sprinkled on top.
Video
Notes
Storage: Store this cheese soup in an airtight container in the refrigerator for up to 7 days. When you want to reheat, pour it back into a pot and heat it on low on the stovetop until warmed through. You can also just use the microwave if you need a super quick meal.