Beer Cheese Soup Recipe
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This creamy, decadent and bacony Beer Cheese Soup Recipe is comfort food in a bowl! Serve with plenty of crispy bacon and a warm soft pretzel for a truly deliciously decadent meal or tailgate food!
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Bacon Beer and Cheese SOUP. Proof dreams do come true.
If you’re looking for a wholesome, healthy soup- this soup is NOT YOUR GIRL. If you’re looking for a comforting bowl of warm, gooey, cheesy deliciousness that’s topped with crispy bacon- this Beer Cheese Soup recipe is here for you.
With melty fontina, sharp cheddar, and slightly bitter pilsner beer- this creamy soup is the perfect Oktoberfest indulgence for a cool fall or winter night.
Serve the Beer Cheese Soup topped with bacon, thinly sliced scallions, and dare i say it EVEN MORE CHEESE. Add a buttery soft pretzel for dipping, and prepare to be 100% comforted.
What goes into the Beer Cheese Soup?
To make this soup, you will need:
- Bacon. You’ll cut a half a pound into thin strips, and cook until crisp in the same pot you cook the soup in. The bacon drippings will stay behind, imparting flavor into the veggies and soup.
- Butter, to add to the bacon drippings to cook the veggies. This will also aid in creating a quick roux for the soup.
- 4 scallions (green onions), thinly sliced. You’ll use the white parts of the green onions in the soup, and reserve the green tops for serving.
- 2 carrots and 1 rib of celery (preferably with leaves), finely diced. You want these cut uniformly and small, so they blend well into the soup and cook evenly.
- A couple cloves of fresh garlic, minced.
- Some fresh thyme leaves.
- Smoked paprika and onion powder, to help add extra flavor.
- Flour, to add to the veggie mixture and make a roux to thicken the soup.
- 2 cups (16 oz) beer. You want a light, Pilsner style beer for this recipe, but use any of your faves. Keeping the beer light and clean will make sure it doesn’t outshine the other flavors in the soup. You can also use non alcoholic beer for this recipe!
- 2 cups chicken stock. Use a good quality stock for this recipe, or use homemade!
- 1 tsp Worcestershire sauce, to add a bit of umami and richness to the soup.
- 1/2 tbsp Dijon mustard, to compliment the other flavors in the soup, and help cut the fat and richness.
- 1 cup heavy cream, to well, make it creamy.
- 8 oz sharp cheddar cheese, shredded. My fave is Seriously Sharp Cheddar.
- 8 oz smooth, buttery fontina cheese, shredded. I love BelGioioso.
- Grated parmesan cheese, for a little extra bite.
- Salt & freshly ground pepper, to taste.
How to make Beer Cheese Soup
- 1. In a large enameled dutch oven or soup pot, cook the bacon over medium heat, stirring occasionally, until crisp,10-15 minutes.
- Once crisp, remove bacon to a paper towel lined plate, and reserve bacon fat in pan. Reduce heat to medium-low.
- Add butter and melt.
- Add scallion whites, carrots, and celery, and season with salt and pepper. Cook 5-6 minutes, stirring occasionally, until tender.
- Add garlic, thyme leaves, smoked paprika and onion powder. Cook stirring occasionally until fragrant, 1 minute.
- Add flour, and whisk well until fully incorporated.
- Whisk in beer, and stir until well combined with flour and veggie mixture.
- Add the chicken stock, Worcestershire sauce, dijon mustard and cream to the pot, and stir well.
- Turn heat to high and bring to a boil.
- Once boiling, reduce heat to low, and simmer for 5 minutes.
- Stir in fontina, cheddar and parmesan cheeses until just melted.
- Serve with additional shredded cheese, reserved bacon, and sliced scallion greens.
Tools you’ll need to make the soup
- A stockpot, large saucepan, or dutch oven.
- A sharp knife and cutting board.
- A box grater, for grating the cheese. Don’t buy pre-shedded!
- A slotted spoon, for easy bacon retrieval
- A sturdy whisk, for combining the beer and the roux.
Tips for making the perfect beer cheese soup
Here are some tips to make sure this Beer Cheese Soup Recipe comes out perfect, every time:
- Regulate your heat. Make sure to keep things slow and low when adding the cheese to the soup. Too high of heat could break the soup.
- Use a whisk to incorporate the flour mixture and the beer.
- Be sure to use a Pilsner style beer, for best results. Dark and strong beers can overpower the soup.
- Keep all your ingredients small. Smaller, evenly cut veggies will cook evenly and blend better into the soup.
- Grate your own cheese. Pre-grated cheese is treated and processed, and may not blend as well into the soup.
- Prep everything in advance, so all your ingredients are at your disposal when you need them.
- Have an extra beer handy. For the cook the enjoy, of course!
More Hearty Soup Recipes:
- Easy Italian Wedding Soup with Leeks
- Easy Potato Soup with Smoked Gouda
- Ham and Bean Soup with Dumplings
- Creamy Orzo Soup with Chicken and Bacon
- Instant Pot Tuscan Sausage, Farro and White Bean Soup
What to serve with the Beer Cheese Soup
Serve the Beer Cheese Soup topped with loads of crispy bacon, thinly sliced green onions, and a bit of shredded cheddar on top. This soup goes great with a soft pretzel or crusty bread for dipping, or even broken crunchy sourdough pretzels as “croutons!” Served alongside an ice cold beer, this soup is the perfect game day indulgence or Sunday night splurge.
Storing and reheating the soup
This soup will keep for up to 3 days in the fridge IF you have leftovers. If you plan to reheat the soup, take it slow and reheat on low heat in a saucepan. If you boil or microwave, the soup could break.
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Beer Cheese Soup Recipe
- dutch oven or soup pot
- 1/2 lb bacon, cut into small strips
- 4 tbsp butter
- 4 scallions, thinly sliced (green parts reserved for serving)
- 2 small/medium carrots, finely diced
- 1 rib celery, finely diced
- 2 cloves garlic, minced
- 1/2 tsp fresh thyme leaves
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1/4 cup all-purpose flour
- 2 cups (16 oz) beer (pilsner recommend)
- 2 cups chicken stock
- 1 tsp Worcestershire sauce
- 1/2 tbsp Dijon mustard
- 1 cup heavy cream
- 8 oz sharp cheddar cheese, shredded
- 8 oz fontina cheese, shredded
- 1/2 cup parmesan cheese
- salt & freshly ground pepper, to taste
- 1. In a large enameled dutch oven or soup pot, cook the bacon over medium heat, stirring occasionally, until crisp,10-15 minutes. 2. Once crisp, remove bacon to a paper towel lined plate, and reserve bacon fat in pan. Reduce heat to medium-low. 3. Add butter and melt. 4. Add scallion whites, carrots, and celery, and season with salt and pepper. Cook 5-6 minutes, stirring occasionally, until tender. 5. Add garlic, thyme leaves, smoked paprika and onion powder. Cook stirring occasionally until fragrant, 1 minute. 6. Add flour, and whisk well until fully incorporated. 7. Whisk in beer, and stir until well combined with flour and veggie mixture. 8. Add the chicken stock, Worcestershire sauce, dijon mustard and cream to the pot, and stir well. 9. Turn heat to high and bring to a boil. 10. Once boiling, reduce heat to low, and simmer for 5 minutes. 11. Stir in fontina, cheddar and parmesan cheeses until just melted. 12. Serve with additional shredded cheese, reserved bacon, and sliced scallion greens.
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