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Beer Cheese Soup Recipe
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Beer Cheese Soup Recipe

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner, game day
Keyword: beer, cheese
Servings: 6

Equipment

  • dutch oven or soup pot

Ingredients

  • ½ lb bacon, cut into small strips 
  • 4 tablespoon 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 
  • ½ teaspoon fresh thyme leaves 
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • ¼ cup all-purpose flour
  • 2 cups (16 oz) beer (pilsner recommend) 
  • 2 cups chicken stock
  • 1 teaspoon Worcestershire sauce 
  • ½ tablespoon Dijon mustard 
  • 1 cup heavy cream
  • 8 oz sharp cheddar cheese, shredded
  • 8 oz fontina cheese, shredded
  • ½ cup parmesan cheese 
  • salt & freshly ground pepper, to taste

Instructions

  • 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.