beer cheese soup

Authentic Beer Cheese Soup

LB bacon,

onion

red bell pepper

jalapeno,

thyme

all-purpose flour

butter

pilsner beer (Labatt Blue, for example)

chicken broth

heavy whipping cream

sharp white cheddar cheese, shredded

yellow cheddar cheese, shredded

pepper jack cheese, shredded

black pepper

salt

Green onion, chopped (for garnish)

In stock pot, fry the bacon until is is cooked through. Then remove bacon from pot, and discard most of the grease. Keep a small amount of grease in the pot.

Add the onion, bell pepper, jalapeno, and thyme to the pot. Saute until onions are translucent but not brown.

Over medium heat, add butter. Once melted, sprinkle in the flour and stir well. Let mixture cook for one full minute.

Gradually add the beer, a little at a time, stirring constantly in between. Allow mixture to thicken a bit before adding more beer.

Gradually add the chicken broth, stirring constantly. Then gradually add the cream, stirring constantly.

Let everything come to a simmer, and add all 3 cheeses. Add one handful at a time, allowing it to melt and incorporate into the soup before adding more, stirring constantly.

Add the salt, pepper, and half of the bacon. Simmer for 10 more minutes on low heat, stirring often.

Serve. Garnish with more bacon and chopped green onion.

What do you do when you can’t decide between a warm bowl of cheesy soup or a cold beer? Slap ‘em together! This melty cheddar comfort bomb steeped with smoky bacon and delicate, oniony chives is a hoppy mouthful of happiness. Keep reading for the full recipe.

Smoky Bacon-Cheddar Beer Cheese Soup with Chives

8-ounces bacon, chopped into 1/2-inch thick pieces

leeks

celery rib, finely chopped

jalapeño,

garlic, minced

light lager or pilsner beer

low-sodium chicken (or vegetable) broth (plus about 1/4 cup more for thinning the soup)

milk,

shredded pepper Jack cheese

cheddar cheese

Worcestershire

chives

In a large pot over medium-low heat, cook...

In a large pot over medium-low heat, cook the bacon until the fat is rendered and the cubes are crisp about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to soak up any excess oil.

Reduce the heat to low and add the...

Reduce the heat to low and add the leeks, celery, jalapeño, garlic, and 1/2 teaspoon each salt and pepper to the bacon fat. Sauté until the veggies have softened, about 2 minutes, and then add in the flour. Cook, whisking often until the roux is a light golden color, about 2 minutes.

Whisk in the beer, broth, and milk and...

Whisk in the beer, broth, and milk and bring to a simmer. Reduce the heat to medium-low and cook, stirring often, until the soup has thickened, about 10-12 minutes.

Stir in the pepper jack, cheddar, smoked cheddar...

Stir in the pepper jack, cheddar, smoked cheddar cheeses, Worcestershire, and the remaining salt and pepper. Cook for an additional 5 minutes, season to taste with salt and pepper, and thin the soup with the additional stock if necessary.

Divide among bowls and garnish with the bacon,...

Divide among bowls and garnish with the bacon, chives, and additional cracked pepper. Serve hot with crusty bread.

This Bacon and Beer Cheese Soup is a rich, decadent soup loaded with cheese and bacon with a lager infused broth. Made in just one pot, this flavor enriched soup is ready to be devoured in under an hour.

Bacon And Beer Cheese Soup

bacon (chopped)

garlic (minced)

chicken broth (low sodium

milk (I used 2%)

oz lager

oz cheddar cheese (sharp

salt (or

¼ tsp pepper (or

parsley

Cook the bacon in a large Dutch oven until crisp, for about 5 minutes. Transfer the bacon to a paper tower lined plate.

In the same Dutch oven add the onion and cook for 3 to 5 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds until aromatic.

Sprinkle the flour over the onion and stir. Cook for about 3 minutes then add the broth, milk, beer and whisk. Bring to a boil then le tit simmer until thickened, 20 minutes.

Stir in the cheese and continue simmering for another 5 to 10 minutes stirring occasionally. Season with salt and pepper. Add most of the bacon and stir it in.

Serve soup ladled in bowls and garnish with remaining bacon.

https://content.jwplatform.com/videos/gtTzyuIo.mp4

Bacon and Beer Cheese Soup

Beer cheese soup is exactly what it sounds like it is, and it tastes exactly as good as it sounds like it would—1,000% delicious.

Beer Cheese Soup

½ lb bacon, cut into ⅓ inch pieces

onion,

red bell pepper, finely chopped

jalapeño, seeded, finely chopped

tbsp fresh thyme, chopped

flour

tbsp butter

pilsner beer

chicken stock

heavy cream

oz sharp cheddar cheese, shredded

oz medium cheddar cheese, shredded

oz pepper jack cheese, shredded

salt & pepper,

chives, optional

flat leaf parsley, optional

In a large sauce pan or soup pot, cook the bacon over medium-high heat until bacon is crispy, about 7 minutes

Using a slotted spoon transfer the bacon to a paper towel lined plate

Drain off all but 1-2 tablespoons of bacon fat

Add the onion, bell pepper, jalapeño and thyme and cook until vegetables are tender, about 5 minutes.Reduce heat to medium and add the butter, stirring until completely melted.Sprinkle the flour over the vegetables and stir until the flour is fully incorporated

After the flour is incorporated add the beer, stirring constantly until it the mixture thickens.Slowly add the chicken stock and cream and stir until completely combined

Bring to a low simmer.Add the grated cheese a handful at a time until melted

Salt and pepper to taste and add in half of the cooked bacon

Garnish with additional bacon, chives or flat leaf parsley if desired

I am from Minnesota and I have to agree with The Modern Proper, this is by far the best beer cheese soup I have ever had!!! I made it according to the recipe except I added 1/2 the red bell pepper since I was worried it might take over the entire flavor. I will continue to make this one adjustment on future batches (yes, there will be many future batches). One last comment, when from Minnesota and Wisconsin (yea, we're related to both), it is a must to add POPCORN to the soup! No beer cheese soup is fully served without popcorn! Yum, so keeping this recipe. Thank you for sharing!!!

Creamy Irish Beer Cheese Soup for Saint Patrick's Day! This easy beer cheese soup recipe is rich and alluring, with only a handful of necessary ingredients.

Irish Beer Cheese Soup Recipe

garlic, (minced)

butter, (or bacon grease)

Harp Irish Style Lager ((12-ounce bottles))

Irish cheese, (shredded (Dubliner, Irish Cheddar, Skellig, etc.))

low-fat cream cheese,

cornstarch, (or arrowroot powder)

Dijon mustard

Garnishes: crumbled bacon, (and chives)

Set a large sauce pot over medium heat. Add the butter, onions, and garlic, and sauté for 3-5 minutes. Scoop the softened onions into the food processor&nbsp;(or blender) and add one cup chicken broth. Puree the onions and broth until completely smooth.

Pour the onion mixture back into the sauce pot, and add the remaining broth and both bottles of beer. Bring to a boil, then lower the heat.

Toss the shredded Irish cheese with cornstarch. Add the shredded cheese, cream cheese, and Dijon mustard to the broth. Whisk to melt the cheese and break up the cream cheese cubes. Whisk until the soup is completely smooth and slightly thickened, about 10 minutes. (Do not boil the cheese! Lower the heat if needed.)

Taste, then salt and pepper as needed. Serve as-is, or garnish with bacon and chives if desired.

https://content.jwplatform.com/videos/byijlQqj.mp4

Creamy irresistible Irish Beer Cheese Soup, perfect to serve on Saint Patrick’s Day with a tall frothy pint!

Irish Beer Cheese Soup

Update your Game Day food with this Bacon & Beer Cheese Soup from Delish.com.

Bacon & Beer Cheese Soup

lb. bacon

garlic,

c. whole milk

lager

c. shredded cheddar

Kosher salt

Bread,

In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel–lined plate to let drain, then crumble.

Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer until thickened, 15 to&nbsp;20 minutes.

Add cheese and continue to simmer until slightly reduced and thickened,&nbsp;stirring occasionally, 5 to 8&nbsp;minutes. Season generously with salt and pepper, then stir in most of the crumbled bacon.

Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

I made this according to the recipe except for cooking the bacon in a skillet big enough to accommodate seven pieces of bacon, then pouring the fat into a pot and making the soup in that. We thought it was delicious, and I'm positive I'll be making it again!

Perfect. I added potatoes and used Guinness. Absolutely awesome!

Sounds solid. Bacon fat always imparts a delicious flavor. I often substitute it for butter.....  Only critique I have is in the execution. Unless one pulls it off just right, the cheese should be added after the simmer.otherwise it can break and get gritty. I love the recipe! Try substituting chorizo. Or anything! Great

I wish I didn't use the bacon fat to cook the onions and garlic! Butter would have been a better choice. It gave it a weird flavor

https://streaming.hearstdigitalstudios.com/e57f1b62-b824-499b-b212-b1d55c9eb2e2/video_rover_16x9_1080p_hd_1553545413_68315.mp4

This rich and hearty beer cheese soup will warm you up on a cold night. Be sure to have some crusty bread for dipping handy.

Bacon Beer Cheese Soup Is The Definition Of Comfort Food

This hearty soup combines the well known flavors of sausage and potato soup with the very classic Wisconsin beer cheese soup.

Beer Cheese Potato Soup with Sausage

spicy turkey sausage

white onion, diced

carrots

celery

oregano

can of your favorite beer

lbs. russet potatoes, diced in 1/2" pieces

sharp cheddar cheese, shredded

white balsamic vinegar

cracked pepper

green onion

Heat a large pot over medium heat. Add turkey sausage and brown, crumbling with a spatula until cooked through. Remove from pan and set aside.

Heat butter in the same large pot (no need to wipe it out) over medium high heat.

Add onion, carrots, celery and a large pinch of salt and pepper. Cook, stirring frequently for 10-12 minutes.

Turn heat to medium and add garlic, oregano and thyme and cook for another minute.

Then add flour and stir to coat veggies. Cook for one more minute, stirring frequently.

Stir in beer, chicken broth, and diced potatoes along with another pinch of salt and pepper.

Cover, turn heat up to medium high and bring to a simmer.

Once it begins to simmer, turn heat to low, cover and simmer 10-12 minutes or until potatoes are fork tender. Stir occasionally to prevent potatoes from sticking to the bottom of the pot. 

Remove soup from heat. Transfer half of the soup mixture to a high speed blend. Blend until smooth and creamy. Pour back into pot. 

Stir in heavy cream and shredded cheese. Then add white balsamic vinegar.

Add cooked sausage back into the pot. Heat the soup over medium heat for a couple minutes, until sausage is heated through. 

Garnish with green onions and shredded cheddar cheese and enjoy!

This recipe is fantastic! Very forgiving, also. I had to stop a couple of times mid-recipe and it still turned out great! I

Best beer cheese soup I ever made! I will make it again.

Excellent recipe! I doubled the recipe and swapped the Turkey sausage for smoked sausage, kielbasa and andouille sausages. It turned out sooo good and it wasn’t difficult to make at all.  Thank you for sharing!

Honestly.. great recipe! Soup is delicious. But its extremely difficult to review this site! Can't even get a print of the recipe as the advertisements kill the experience.

Definitely a keeper, so delicious and easy to make. I read the reviews and tried it with andouille and mild Italian sausage. I also used Fosters lager. Will be making again. Does this freeze well?

YUM! Thanks for sharing this hearty and delicious soup recipe. Perfect for a cold winter night. My husband is already asking when can I make this one again. He ate 3 bowls at dinner! I didn’t have white balsamic vinegar but I will pick some up for next batch.

This was such a delicious and easy make! Made it exactly as recipe called and it definitely didn’t disappoint…at all! Thank you for sharing. 

Next time, I’m going to swap the sausage out for bacon. 🖤

This is my first time making this soup, but it won’t be the last. It’s cold and snowy today, and this is the perfect satisfyingly flavorful soup.  I used my immersion blender instead of transferring the soup into a blender.  Thanks for a yummy recipe!

Hey, Kylie!
I made your potato beer cheese soup today…it went really well!  This stuff is waaay tasty!!
I used turkey bacon and white wine and a Stella.
Thank you for making this recipe and most of all, for sharing with all of us😁😁

https://content.jwplatform.com/videos/PKCi7b9T.mp4

Beer_Cheese_Sausage

Sharp cheddar cheese and your favorite beer combine to make a bowl to warm up by.

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The most viewed beer cheese soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine