This bacon beer cheese soup recipe is filled with white cheddar cheese, beer, and of course lots of bacon. A hearty helping of this creamy soup warms me right up on cold nights, and my whole family has fallen in love with this recipe. This comforting soup comes together quickly on the stovetop, which I love for busy nights. Its thick texture is perfect for dipping soft pretzel bites or crusty bread while layers of cheese add so much flavor!
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I love classic beer cheese soup, but I also love a bit of spice and, of course, bacon. This is my elevated take on a beer hall classic, made spicy with a kiss of jalapeño pepper and even more savory with chunks of crispy bacon!
What’s in This Bacon Beer Cheese Soup Recipe?
- Bacon: I like thick-cut bacon for its punchy bacon flavor.
- Onion + Garlic: Create a sweet and earthy base of flavor.
- Jalapeño: Adds a bit of spice. To mute the spiciness, remove the seeds or leave them out entirely.
- Butter: Unsalted butter adds richness.
- Flour: Helps thicken the soup.
- Beer: I like a wheat beer or lager for a mild flavor. Avoid any overly dark, hoppy, or fruity beers. For a neutral flavor, the best beer to use is a lager, pilsner, or pale ale.
- Broth: Low-sodium chicken broth or stock creates a rich, flavorful base.
- Cheese: I’m using white cheddar in this beer cheese soup, but there are so many types of cheese out there so you really can’t go wrong! Mixing Irish cheese, sharp cheddar cheese, or Monterey jack cheese with white cheddar is a great option for extra depth of flavor.
- Cornstarch: Helps thicken the soup.
- Cream: Heavy cream adds richness and creaminess to the soup.
Tips for Success
- Make sure to cook the butter/flour roux until it no longer smells like raw flour.
- I recommend using freshly shredded cheese for the best results. Pre-shredded cheese is coated in starch to prevent sticking, and that starch can mess with the consistency of your soup and cause the cheese to melt more slowly.
- Make sure the soup base isn’t too hot when adding the cheese; a soup that’s too hot could cause the cheese to separate and become grainy.
- Use this beer cheese sauce as the base for a delicious spin on broccoli cheese soup!
How to Store and Reheat
Store leftover white cheddar beer cheese soup in an airtight container in the refrigerator for up to 4 days. Reheat over low heat in a saucepan until warmed through. I do not recommend freezing this soup, as the cheese will turn grainy once thawed.
Serving Suggestions
Turn soup night into a smorgasbord. The thick texture stands up well to toppings! Try adding diced red bell pepper, homemade bacon croutons, or anything else that tickles your fancy. For dipping options, I recommend these Garlic Parmesan Pretzels or these classic soft pretzel bites. No brewery night is complete without Chicken Wings, Burgers, and shoestring fries. And don’t forget to save a little beer for yourself, you deserve a treat.
Bacon Beer Cheese Soup Recipe
Equipment
- Dutch Oven
Ingredients
- 4 ounces thick cut bacon
- 1 yellow onion diced
- 1 tablespoon minced fresh garlic
- 1 jalapeño pepper minced
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons all-purpose flour
- 12 ounces wheat beer or lager (1 bottle)
- 2 cups low-sodium chicken broth or stock
- 16 ounces freshly grated white cheddar cheese
- 3 tablespoons cornstarch
- 1 cup heavy cream
- Green onion optional, for garnish
Instructions
- Heat a large Dutch oven or stock pot over medium heat. Add the bacon and cook for 7-10 minutes, or until it is crisp and browned. Flip as needed. Remove the crisp bacon to a paper towel to drain any additional grease.4 ounces thick cut bacon
- Remove all but one tablespoon of grease from the pot. No need to wash it!
- Add the onion and cook, stirring occasionally, until it is tender and golden brown, about 5 minutes.1 yellow onion
- Add the garlic and jalapeño. Stir and cook for an additional minute.1 tablespoon minced fresh garlic, 1 jalapeño pepper
- Add the butter and allow it to melt– once melted, add the flour and stir until the flour coats the onion mixture evenly.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
- Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low.12 ounces wheat beer, 2 cups low-sodium chicken broth
- In a large bowl, toss together the cheese and cornstarch.16 ounces freshly grated white cheddar cheese, 3 tablespoons cornstarch
- Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time.1 cup heavy cream
- Stir constantly until the cheese has melted. Then remove from the heat and serve garnished with chopped bacon and green onions.Green onion
Video
Becky’s Tips
- This soup can easily be made vegetarian-friendly! Skip the bacon, and instead of sauteing your onions and garlic in the bacon drippings, use olive oil. Then swap the chicken broth for vegetable broth.
- Note: Although beer is pretty low in alcohol to begin with, only about 75-85% of the alcohol gets cooked off in the process. The alcohol level should be low enough to be safe for all to enjoy, but you can also use a non-alcoholic beer to be safe.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beer Cheese Soup Step by Step
Cook the Bacon: Heat a large Dutch oven or stock pot over medium heat. Add 4 ounces of thick-cut bacon and cook for 7-10 minutes, or until it is crisp and browned. Flip as needed. Remove the crisp bacon to a paper towel to drain any additional grease. Remove all but one tablespoon of grease from the pot. No need to wash it!
Sauté the Onion and Pepper: Add 1 diced yellow onion and cook, stirring occasionally, until it is tender and golden brown, about 5 minutes. Add 1 tablespoon of minced fresh garlic and 1 minced jalapeño pepper. Stir and cook for an additional minute.
Add the Beer and Stock: Add 2 tablespoons of unsalted butter and allow it to melt– once melted, add 2 tablespoons of all-purpose flour and stir until the flour coats the onion mixture evenly. Add 12 ounces of wheat beer and 2 cups of low-sodium chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low.
Add the Cheese: In a large bowl, toss together 16 ounces of freshly grated white cheddar cheese and 3 tablespoons of cornstarch. Add 1 cup of heavy cream to the soup and then add the cheese slowly, about ½ cup at a time. Stir constantly until the cheese has melted. Then remove from the heat and serve garnished with chopped bacon and green onions.
This was a creamy and delicious soup that I’ll definitely make again. The only problem I had was that it didn’t say how long to simmer the soup after the stock and beer were added. I just guessed at the cooking time given in the recipe — 25 minutes — and that worked out fine.