Ultimate Beer Cheese Soup

4.77 from 13 votes

Cozy up with a bowl of this beer cheese soup! This Midwest favorite is total comfort food and a fantastic option for game day or chilly winter evenings.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: American

Keyword: beer cheese soup recipe

Servings:

Author: Natasha Bull

Ingredients

4 strips bacon cut into small pieces
1/2 medium onion chopped
2 sticks celery chopped finely
1/4 cup butter (1/2 stick)
2-3 cloves garlic minced
6 tablespoons flour
2.5 cups chicken broth
12 ounces beer see note
1/2 cup heavy/whipping cream
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 pinch cayenne pepper
2 cups sharp cheddar grated
1/4 cup scallions chopped

Instructions

Cut the bacon up (it's easy to do with kitchen shears) and add it to a soup pot. Cook over medium heat until crispy (about 10 minutes). Transfer the bacon to a paper towel lined plate, but leave the fat in the pot.
Add the onion and celery to the pot and sauté for about 5-7 minutes (until softened and lightly browned).
Add in the butter and garlic.
Once the butter melts, stir in the flour and cook for 1-2 minutes.
Whisk in the chicken broth slowly until all the flour dissolves.
Add in the beer, cream, Worcestershire sauce, Dijon mustard, cayenne pepper, and half the cooked bacon (reserve the rest for topping the bowls).
Bring the soup to a gentle boil and then reduce the heat and simmer, uncovered, for 15-20 minutes (make sure it's getting fairly thick). Give it the occasional stir.
Take the soup off the heat and then gradually stir in the cheddar. Season with salt & pepper if needed.
Serve with the rest of the bacon and chopped scallions on top.

Notes

Serves 4-6 depending on portion size.
My best tip is to use a beer that you like to drink. Pilsners or lagers are good choices for this soup. Anything too hoppy (like an IPA) I would steer clear from unless you really like the flavor - it can overpower the other ingredients. 12 oz = the size of a standard can of beer.

Nutrition