Creamy Beer Cheese Soup with Smoked Bacon

Indulge in the ultimate comfort food with this incredibly rich and savory Beer Cheese Soup with Bacon. This classic recipe perfectly marries the robust, complex notes of your favorite brew with the luxurious, creamy texture of melted cheddar, all elevated by the smoky crunch of crispy bacon. It’s a truly satisfying dish that promises warmth and flavor in every spoonful, making it ideal for chilly evenings, festive gatherings, or simply when you crave a hearty, flavorful meal. Prepare to impress your family and friends with a pot of this irresistibly delicious soup that will undoubtedly have them requesting second and even third helpings.

For a precise breakdown of ingredients and step-by-step instructions, please refer to the detailed recipe card conveniently located at the end of this comprehensive guide.

A Deep Dive Into Flavor: The Essence of Beer Cheese Soup with Bacon

There’s something uniquely comforting about a warm bowl of soup, and this Beer Cheese Soup with Bacon takes that feeling to an entirely new level. It’s more than just a meal; it’s an experience that brings together rich, creamy textures with deep, savory flavors. Originating from regions known for their exceptional dairy and brewing traditions, beer cheese soup has evolved into a beloved classic, especially during cooler months or as a hearty appetizer for gatherings. Our recipe focuses on enhancing those traditional flavors, ensuring a perfect balance where neither the beer nor the cheese overpowers the other, but rather complements to create a symphony of taste.

What sets this recipe apart is the strategic inclusion of crispy bacon. The smoky, salty notes of bacon don’t just add a delightful crunch; they introduce an additional layer of umami that elevates the entire dish. This isn’t just a soup; it’s a celebration of comfort food, meticulously crafted to deliver a mouthwatering experience from the first spoonful to the last. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is designed to be approachable, yet yield results that taste gourmet.

Essential Ingredients for the Perfect Beer Cheese Soup

Crafting an exceptional Beer Cheese Soup begins with a selection of high-quality ingredients, each playing a crucial role in the final flavor and texture:

• Beer: The soul of the soup! Its malty or hoppy notes infuse a unique depth. We’ll discuss specific types later, but remember, a beer you enjoy drinking will likely taste great in your soup.
• Onions: These aromatic powerhouses form the savory foundation. When sautéed until translucent, they release sweet undertones that perfectly complement the other ingredients. Brandi’s Tip: To save valuable prep time, consider using pre-chopped onions or a mirepoix blend (onions, celery, carrots) readily available at most grocery stores. This small shortcut can make a big difference, especially on busy weeknights.
• Carrots: Adding a touch of sweetness and vibrant color, carrots contribute to the soup’s robust flavor profile and nutritional value.
• Celery: With its slightly peppery and earthy notes, celery completes the classic aromatic base, adding freshness and complexity.
• Garlic: Essential for its pungent and savory kick, fresh minced garlic brings incredible depth. Brandi’s Tip: Pre-peeled garlic cloves or even pre-minced garlic from a jar can be a fantastic time-saver without compromising flavor significantly.
• Broth: Chicken or vegetable broth provides the liquid base and a rich savory backdrop. Opt for a low-sodium variety to better control the overall saltiness of the soup.
• Smoked Paprika: This spice is a game-changer, introducing a deep, smoky warmth that harmonizes beautifully with the bacon and beer. Regular paprika can be used, but smoked paprika adds an unparalleled dimension.
• Salt and Pepper: Fundamental seasonings that enhance all other flavors. Always taste and adjust as you cook.
• Flour: Used to create a roux, the flour acts as a thickening agent, giving the soup its luxurious, creamy body.
• Heavy Cream: The secret to an ultra-creamy, velvety texture. Its high-fat content also helps in preventing the cheese from curdling. Half-and-half or whole milk can be substituted for a slightly lighter consistency.
• Cheddar Cheese: The star of the show, providing the iconic cheesy goodness. Sharp cheddar is often preferred for its bold flavor, but other types can be used to customize the taste.

The Taste Experience: Unpacking the Flavor Profile

When you take that first spoonful of Beer Cheese Soup with Bacon, you’re greeted with a complex yet harmonious blend of flavors. It’s distinctly savory and rich, with a delightful tanginess that cuts through the creaminess. The beer component, often a point of curiosity for newcomers, is typically mild and nuanced, never overwhelming. It melds seamlessly with the melted cheese and other aromatics, providing an underlying malty or subtle hoppy character that elevates the overall depth without tasting overtly alcoholic.

The richness of the cheddar cheese is paramount, offering a luscious, velvety mouthfeel that coats the palate. This is beautifully balanced by the foundational flavors of sautéed garlic, onions, carrots, and celery, which provide a sweet and earthy complexity. The smoky paprika adds a hint of warmth and a touch of intrigue, while the crispy bacon bits contribute a crucial salty, smoky crunch that ties all the elements together. It’s a soup that feels both sophisticated and deeply comforting, making it a perfect choice for a casual family dinner or a standout dish at your next game day or tailgating event. It’s robust enough to satisfy serious appetites, yet refined enough to impress.

Choosing Your Brew: The Best Beer for Beer Cheese Soup

The type of beer you choose is crucial, as it significantly influences the soup’s final flavor profile. You don’t need an expensive craft beer; often, your favorite go-to beer will work wonderfully. The most important rule is to pick a beer you genuinely enjoy drinking, as its characteristics will be imparted into the soup. However, it’s wise to avoid any beers you dislike, as those undesirable notes will likely intensify in the cooking process.

Here are some excellent choices, each contributing a distinct character:

• Pale Ale: A fantastic all-rounder. Pale ales offer a balanced hoppy flavor that isn’t too overpowering, along with a pleasant maltiness that pairs beautifully with cheese.
• Amber Ale: For a richer, deeper malty taste, an amber ale is an excellent choice. Its caramel notes complement the creamy cheese and smoky bacon wonderfully, adding warmth and depth.
• Lager: If you prefer a lighter, crisper soup, a lager is ideal. Its clean and mild profile ensures it won’t overwhelm the other delicate flavors, making it very approachable.
• Brown Ale: Expect nutty, slightly sweet, and caramel undertones with a brown ale. This type of beer creates a more complex and cozy soup, harmonizing perfectly with the savory elements.
• Porter: For those who desire a truly robust and deep flavor, a porter introduces notes of chocolate, coffee, and roasted malt. This creates a bolder, heartier soup experience.
• IPA (India Pale Ale): If you’re a fan of bitterness and a pronounced hoppy flavor, an IPA can add an exciting edge. Use with caution if you or your guests are sensitive to bitter tastes, as this will be more dominant.

You can also opt for non-alcoholic beer if you prefer to avoid alcohol. Keep in mind that non-alcoholic beers can sometimes be a bit sweeter due to their unique brewing processes, which might subtly alter the soup’s overall sweetness and balance. Regardless of your choice, ensure it’s a beer that appeals to your palate to guarantee the best possible outcome for your delicious soup.

Selecting the Star Ingredient: The Ideal Cheese for Your Soup

The cheese is arguably the most critical component of Beer Cheese Soup, lending it its signature creamy texture and tangy flavor. While many cheeses melt beautifully, the choice significantly impacts the soup’s character. Cheddar cheese is the most common and classic choice, and for good reason. I consistently gravitate towards sharp cheddar, and here’s why:

• Sharp Cheddar: This is my top recommendation. Sharp cheddar offers a bold, distinct, and tangy flavor that stands up beautifully to the beer without being lost. It melts smoothly, creating a luxurious, cohesive texture that is the hallmark of a great beer cheese soup. The assertive flavor helps to cut through the richness and prevent the soup from tasting bland.
• Mild and Medium Cheddar: While these can be used, be aware that their flavor is much subtler. In a soup where cheese is a primary flavor, mild cheddar might not provide the robust tanginess needed to balance the beer and other ingredients. You might find the soup lacking depth if you opt for a less flavorful cheddar.
• Gruyère: For a more sophisticated twist, Gruyère is an excellent choice. It introduces a delightful nutty and slightly sweet flavor, and its exceptional melting properties contribute to an incredibly smooth texture. It pairs wonderfully with many beer styles.
• Fontina: Creamy and mild, Fontina melts like a dream, providing a silky texture and a gentle, buttery flavor that complements the beer without competing with it. It’s great for a more subtle cheese flavor.
• Gouda: Both young and aged Gouda work well. Young Gouda is milder and creamy, while aged Gouda offers a richer, slightly smoky, and nutty flavor that creates a truly complex soup.
• Monterey Jack: A mild and incredibly creamy cheese, Monterey Jack melts effortlessly, contributing a smooth texture without dominating the soup’s other flavors. It’s a good option if you want the beer and bacon to shine more prominently.

Regardless of your choice, always use freshly grated cheese. Pre-shredded varieties often contain anti-caking agents like cellulose, which can prevent the cheese from melting smoothly, leading to a grainy or clumpy soup texture. Taking a few extra minutes to grate your own cheese will make a significant difference in the final product’s creaminess and consistency.

Crafting Your Creamy Masterpiece: How to Make Beer Cheese Soup

Creating this delicious Beer Cheese Soup is a straightforward process, but attention to detail at each step ensures a perfect outcome. For precise measurements and a full list of ingredients, please consult the recipe card at the bottom of this page. Here’s a detailed guide to bringing this comforting bowl to life:

1. Sauté the Bacon: Begin by heating a heavy-bottomed Dutch oven or a large soup pot over medium heat. Add the diced bacon and cook it slowly until it turns perfectly crisp. Once cooked, remove the bacon bits with a slotted spoon, leaving behind about 1-2 tablespoons of the rendered bacon fat in the pot. This fat is essential for cooking the vegetables and building flavor.
2. Build the Aromatic Base: Into the residual bacon fat, add your diced onions, carrots, and celery. Sauté these vegetables for about 5-7 minutes, stirring occasionally, until they begin to soften and the onions become translucent and fragrant. Then, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3. Deglaze the Pot: Pour in a small splash of broth (about ¼ cup) and use your spoon to scrape up any browned bits stuck to the bottom of the pot. These bits, known as “fond,” are packed with flavor from the bacon and vegetables, and incorporating them back into the soup is crucial for depth.
4. Create the Roux: Sprinkle the flour evenly over the sautéed vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and create a roux. The flour will absorb the fat and coat the vegetables. This roux is what will thicken your soup.
5. Add Liquids and Seasoning: Gradually pour in the remaining broth and the beer, stirring constantly to prevent lumps from forming. Add the smoked paprika, an optional pinch of cayenne pepper for a subtle kick, and season with salt and freshly ground black pepper to taste.
6. Simmer to Thicken: Bring the mixture to a gentle rolling boil, then immediately reduce the heat to low. Cover the pot and let the soup simmer for about 15-20 minutes. This simmering time allows the flavors to meld, the vegetables to become tender, and the soup to naturally thicken from the roux.
7. Incorporate Cream and Cheese: Remove the pot from the heat (this is critical to prevent curdling). Stir in the heavy cream (or milk/half-and-half) until fully combined. Then, add the freshly grated cheddar cheese in small handfuls, stirring continuously after each addition until the cheese is completely melted and the soup is smooth and creamy. Do not let the soup boil once the cheese is added.
8. Final Adjustments and Serving: Taste the soup and adjust seasonings as needed. If it needs more salt, pepper, or even a dash more paprika, now is the time. Let the soup cool for a few minutes before serving, as this allows the flavors to settle and the soup to thicken slightly more.

Achieving Silky Smoothness: Preventing Cheese Curdling

One of the most common challenges when making cheese soup is preventing the cheese from curdling, which results in a grainy, separated texture instead of a smooth, velvety one. Fortunately, with a few key techniques, you can ensure your Beer Cheese Soup remains beautifully smooth:

• Never Boil After Adding Cheese: This is the golden rule. High heat causes the proteins in cheese to seize and separate from the fat, leading to a curdled appearance. Always remove the soup from direct heat or reduce it to the absolute lowest setting before incorporating the cheese.
• Choose Higher Fat Dairy: Opt for full-fat milk, heavy cream, or half-and-half instead of low-fat or skim milk. The higher fat content in these dairy products acts as a buffer, stabilizing the cheese proteins and preventing them from curdling when introduced to heat.
• Add Cheese Gradually and Stir Constantly: Don’t dump all the cheese in at once. Add it in small handfuls, stirring continuously until each batch is fully melted and incorporated before adding more. This allows the cheese to melt slowly and evenly, preventing it from clumping or seizing.
• Use Freshly Grated Cheese: This tip cannot be emphasized enough. Pre-shredded cheeses often contain anti-caking agents (like cellulose or potato starch) that prevent the strands from sticking together in the bag. Unfortunately, these agents also inhibit smooth melting, leading to a grainy texture in your soup. Always take the extra step to grate your own cheese from a block; it makes a significant difference in both texture and flavor.
• Bring Cheese to Room Temperature: Allowing your cheese to come to room temperature before adding it to the warm soup can help it melt more evenly and reduce the shock of temperature difference, further minimizing the risk of curdling.

Mastering the Balance: Ensuring Your Soup Isn’t Bitter

While beer is an essential ingredient for the distinct flavor of Beer Cheese Soup, sometimes the bitterness from certain beer types can become too pronounced, affecting the overall palatability. Here’s how to ensure your soup achieves a perfect balance without any unwanted bitterness:

The primary way to control bitterness is by selecting the right beer. As discussed, stick to mild-flavored beers such as pale ales, lagers, or amber ales. These options offer a good balance of maltiness and subtle hoppy notes without an overwhelming bitter finish. Actively avoid overly bitter or strong-flavored beers like very hoppy IPAs or dark stouts, especially if you’re sensitive to bitterness. If you’re still concerned, you can simply use a smaller quantity of beer and compensate with additional broth.

Another effective strategy is to increase the amount of cheese. Cheese, particularly sharp cheddar, provides a rich, fatty, and tangy counterpoint to any bitterness from the beer. The creaminess and fat content of the cheese will help mellow out the sharper notes, creating a smoother, more balanced flavor profile. Don’t be afraid to add a little extra grated cheese if you find the beer flavor too strong.

Finally, and perhaps most importantly, seasoning well and tasting repeatedly is key. Flavors evolve as the soup cooks. Start with recommended salt and pepper, but taste frequently throughout the simmering and finishing stages. You might find that a pinch more salt, a dash of sugar, or a touch of a complementary spice (like an extra hint of smoked paprika) can significantly balance out any lingering bitterness. Small adjustments can make a big difference in achieving that perfectly harmonious bowl of soup.

The Art of Texture: How to Thicken Your Beer Cheese Soup

The luscious, velvety texture is one of the hallmarks of a great Beer Cheese Soup. Achieving this perfect consistency involves a few key elements and techniques:

The primary thickening agent in this recipe is flour, which is used to create a roux at the beginning of the cooking process. When the flour is cooked with the residual bacon fat and then combined with the broth and beer, it forms a stable base that thickens the soup as it simmers. This roux provides a smooth, gradual thickening that is essential for the soup’s body.

Beyond the roux, the soup receives substantial additional thickening from the grated cheese and heavy cream (or half-and-half or milk). As the cheese melts into the warm liquid, its fats and proteins emulsify, adding richness and body. Heavy cream, with its higher fat content, contributes significantly to this creamy thickness. If you desire an even richer and thicker soup, you can simply add a bit more freshly grated cheese at the end.

It’s also important to note that Beer Cheese Soup will naturally thicken substantially as it cools and sits. If you find your soup a bit thin immediately after cooking, don’t worry too much; it will firm up considerably as it cools. When reheating leftovers, you may even need to add a splash of milk or broth to loosen it back to your desired consistency.

If you prefer a gluten-free option or simply don’t want to use flour, a cornstarch slurry can be an effective alternative for thickening. To make a slurry, combine 1-2 tablespoons of cornstarch with an equal amount of cold water, stirring until smooth. Add this slurry to the simmering soup (before adding cheese and cream) and stir constantly until the soup reaches your desired thickness. While cornstarch works, many chefs find that a flour-based roux provides a more classic, stable, and integrated thickness to cheese-based soups.

For a Velvety Finish: Achieving Smooth Soup

Our Beer Cheese Soup recipe, with its delightful additions of crispy bacon, tender carrots, sweet onions, and crisp celery, naturally results in a soup with a wonderful, chunky texture. These components add to the heartiness and give the soup a satisfying bite, making each spoonful an adventure in flavor and texture.

However, if your preference leans towards a soup that is completely smooth and velvety, akin to a classic bisque, achieving this texture is quite simple once the soup is fully cooked. You have two excellent options:

1. Immersion Hand Blender: This is arguably the easiest method. Once your soup has finished simmering and all the ingredients (except the crispy bacon for topping) are incorporated, simply insert an immersion blender directly into the pot. Blend until you reach your desired level of smoothness. This allows you to control the texture precisely, from slightly chunky to entirely silky, without transferring hot liquids.
2. High-Powered Blender: For an exceptionally smooth, restaurant-quality consistency, a high-powered blender works wonders. Carefully transfer the cooked soup in batches to your blender. Be sure not to overfill the blender, as hot liquids can expand and cause the lid to blow off. Vent the lid (or remove the cap from the lid and cover with a kitchen towel) to allow steam to escape while blending. Blend until completely smooth, then return the pureed soup to the pot to keep warm.

If you choose to blend the soup, remember to reserve some of the crispy bacon bits to sprinkle on top just before serving. This ensures you still get that delightful smoky crunch that contrasts beautifully with the smooth, creamy base.

Elevate Your Bowl: Perfect Toppings and Add-Ins

While Beer Cheese Soup is fantastic on its own, a variety of toppings and add-ins can elevate its flavor, texture, and visual appeal. Don’t underestimate the power of a garnish!

• Popcorn: A surprising but traditional topping in Wisconsin, particularly with beer cheese soup. The airy, salty crunch of popcorn adds an unexpected and delightful textural contrast.
• Green Onions: Sliced green onions provide a fresh, mild onion flavor and a pop of vibrant green color, brightening up the rich soup.
• Croutons: Classic crunchy croutons add a satisfying texture and can soak up some of that delicious cheesy broth.
• Grated Cheese: A sprinkle of extra grated cheddar or your favorite cheese right before serving boosts the cheesiness and adds to the visual appeal.
• Grated Parmesan: For an extra layer of umami and a salty, nutty kick, a dusting of fresh Parmesan cheese is always welcome.
• Chives: Similar to green onions but with a more delicate, herby flavor, chives add elegance and freshness.
• Sour Cream: A dollop of sour cream or Greek yogurt can add a tangy coolness, cutting through the richness of the soup and providing a creamy counterpoint.
• Jalapeños: For those who enjoy a bit of heat, thinly sliced fresh or pickled jalapeños offer a spicy kick and a burst of vibrant flavor.
• Hot Sauce: A few dashes of your favorite hot sauce can customize the spice level to your liking, adding an extra layer of flavor.
• Roasted Garlic: If you love garlic, roasted garlic cloves, mashed into a paste or left whole, can add a deeper, sweeter garlic flavor without the sharpness of raw garlic.
• Diced Ham: For an even meatier soup, diced cooked ham can be stirred in along with the cheese, complementing the bacon’s smoky flavor.

The Right Tool for the Job: What Type of Pot to Use

Having the right cookware can make a significant difference in the success of your soup. For Beer Cheese Soup, consistent and even heating is crucial to prevent scorching and ensure smooth melting of the cheese.

A heavy-duty Dutch oven is undeniably the ideal choice. Its thick walls and bottom provide superior heat distribution and retention, which are essential for sautéing vegetables evenly and simmering the soup without hot spots. This prevents ingredients from sticking and burning, and ensures the cheese melts into a smooth, luxurious consistency. The substantial size of a Dutch oven also comfortably accommodates all the ingredients, making it perfect for larger batches of soup or stew. Many home cooks, including myself, find a good quality Dutch oven to be an indispensable kitchen tool.

Alternatively, a large soup pot or stockpot with a heavy bottom can also work effectively. The key is the heavy bottom, which helps to distribute heat more evenly than thinner pots. Avoid thin-bottomed pots, as they are prone to hot spots that can cause ingredients to stick and burn, especially when simmering dairy and cheese, which can easily scorch.

Ensure your chosen pot has a lid to facilitate simmering, allowing flavors to meld and vegetables to tenderize efficiently. A good quality pot will serve you well for this recipe and countless other culinary adventures.

Storage Solutions: Keeping Your Soup Fresh

One of the best things about Beer Cheese Soup is how well it keeps, allowing you to enjoy leftovers for days to come. Proper storage is key to maintaining its delicious flavor and creamy texture.

Once the soup has cooled completely to room temperature (never put hot soup directly into the fridge), transfer it to an airtight container. A sturdy glass or plastic container with a tight-fitting lid works perfectly. Store the tightly covered soup in the refrigerator for 3-4 days. Beyond this timeframe, the quality may start to diminish, and it’s best consumed fresh.

Ensure the container is sealed well to prevent any air from getting in, which can lead to oxidation and affect the soup’s flavor and freshness. If you’ve made a large batch, you might consider dividing it into individual portions for easier access and reheating. This also helps minimize the number of times you expose the entire batch to air, preserving its quality longer.

Reheating Your Leftovers: Tips for Maintaining Quality

Reheating Beer Cheese Soup is simple, but a few considerations can help you maintain its creamy texture and prevent it from separating. Because cheese soups can sometimes thicken significantly when chilled, you might need to add a splash of liquid during reheating.

You have two main options for reheating:

1. On the Stove Top: This is generally the preferred method for maintaining the best texture. Transfer the desired amount of soup to a saucepan or small pot. Heat over low to medium-low heat, stirring frequently. Add a tablespoon or two of milk, half-and-half, or broth as needed to reach your desired consistency. Continue to heat gently until the soup is warmed through, but do not allow it to come to a rolling boil, as this can cause the cheese to curdle.
2. In the Microwave: For a quicker option, place your desired portion of soup in a microwave-safe bowl. Heat on a medium power setting in 1-minute intervals, stirring well after each interval. Again, add a splash of milk or broth if the soup is too thick. Continue heating until warmed through, stirring to ensure even heat distribution and prevent hot spots.

Always reheat gently and avoid high heat to keep the cheese from separating. The goal is to warm it slowly and evenly, bringing it back to that comforting, creamy state.

Freezing for Future Enjoyment: Make-Ahead Tips

Freezing Beer Cheese Soup is a great way to enjoy this comforting dish at a later date, but because it contains dairy and cheese, it requires a little extra care to ensure the best results upon thawing. Dairy-based soups can sometimes separate or become grainy after freezing and thawing, but it’s still possible to achieve a good outcome.

To freeze, first ensure the soup has cooled completely. Transfer it to freezer-safe containers or heavy-duty freezer bags, leaving about an inch of headspace to allow for expansion. Freeze tightly covered and sealed for 2-3 months for optimal quality. While it might last longer, the texture and flavor are best within this timeframe.

When you’re ready to enjoy, the thawing process is crucial:

1. Thawing: The best way to thaw frozen soup is to transfer it from the freezer to the refrigerator overnight. This allows for a slow, gentle thaw, which helps minimize textural changes. If you’re in a hurry, you can use the defrost setting on your microwave.
2. Reheating After Freezing: Reheat the thawed soup on the stovetop over medium-low heat, stirring frequently. It’s very likely that the soup will appear slightly separated or thinner after thawing; this is normal. As it heats, stir vigorously, and if necessary, use an immersion blender for a few seconds to help emulsify it back into a smooth consistency.
3. Adjusting Consistency: If the soup has become too thick or seems grainy after reheating, you can always add a bit of fresh milk, half-and-half, or broth (a tablespoon at a time) and whisk it in until you reach your desired creamy consistency. Taste and adjust seasonings as needed, as freezing can sometimes mellow flavors.

While the texture might be slightly different than freshly made soup, with these tips, you can still enjoy a delicious and convenient meal from your freezer.

Complementary Cravings: What to Pair With This Hearty Soup

Beer Cheese Soup with Bacon is a rich and flavorful dish, making it a star on its own. However, pairing it with the right side dishes can transform it into a truly unforgettable meal. The goal is to complement its creaminess and savoriness without overwhelming it.

I absolutely adore pairing this soup with my Sweet Potato Cornbread recipe. The subtle sweetness of the cornbread provides a fantastic contrast to the savory, tangy soup, creating a harmonious balance that is simply amazing. It’s a pairing that feels both comforting and surprisingly sophisticated.

Beyond that, here are more delightful ideas to complete your meal:

• Air Fryer Garlic Bread: Crispy, buttery, and packed with garlic flavor, this is a classic pairing for any soup. It’s perfect for dipping and soaking up every last drop of the cheesy goodness.
• Roasted Brussels Sprouts: The slight bitterness and earthy flavor of roasted Brussels sprouts, especially when caramelized, offer a wonderful counterpoint to the rich soup. They add a healthy, vibrant element.
• Air Fryer Green Beans: Quick, easy, and deliciously crisp, green beans offer a fresh, slightly crunchy texture that provides a light contrast to the heavy soup, making the meal feel more balanced.
• Shrimp Taco Salad: For a more adventurous pairing, a light and zesty shrimp taco salad can offer a refreshing textural and flavor contrast. The tang from the dressing and the fresh crunch of the salad can cut through the richness of the soup beautifully.

Consider simple side salads with a light vinaigrette, crusty bread, or even a classic grilled cheese sandwich for dipping. The possibilities are endless when it comes to enhancing this already incredible soup!

Explore More Delicious Soup Recipes

If you’ve fallen in love with the comforting warmth of this Beer Cheese Soup with Bacon, you’re in for a treat! There’s a whole world of delightful soup recipes waiting to be discovered, each promising its unique blend of flavors and textures. Here are some more fantastic soup recipes to inspire your next culinary adventure:

• Stovetop Broccoli Cheese Soup: A creamy and comforting classic, packed with tender broccoli florets and rich cheddar cheese.
• Grilled Cheese and Tomato Soup: The ultimate nostalgic pairing, elevated for a grown-up palate, offering rich tomato flavor and gooey cheese.
• White Lasagna Soup: All the beloved flavors of a creamy, cheesy white lasagna, transformed into a hearty and satisfying soup.
• Creamy Chicken Wild Rice Soup: A wholesome and hearty soup featuring tender chicken, earthy wild rice, and a luscious creamy broth.
• Creamy Salmon Corn Chowder: A flavorful seafood chowder combining flaky salmon, sweet corn, and a rich, creamy base.
• Cajun Jambalaya Soup: Experience the vibrant and spicy flavors of Louisiana in this hearty and soulful jambalaya soup.
• Marry Me Chicken Soup: Inspired by the viral “Marry Me Chicken” dish, this soup is rich, creamy, and undeniably irresistible.

Beer Cheese Soup with Bacon

Brandi Crawford

This Beer Cheese Soup with Bacon recipe is perfect when you’re craving a bowl of comfort that’s both rich and flavorful. This classic dish brings together the robust taste of beer with the creamy goodness of melted cheddar, creating a mouthwatering blend that’s hard to resist. With just a few simple ingredients, you can whip up a pot of this hearty soup that will leave everyone asking for seconds.

5 from 1 vote

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course dinner, lunch

Cuisine American

Servings 6 cups

Calories 448 kcal

Equipment

• Cast Iron Dutch Oven

Ingredients

• 6 slices bacon Diced into 1 inch pieces.
• ½ cup diced onions
• ½ cup diced carrots
• ½ cup diced celery
• 3-4 garlic cloves Minced
• ¼ cup flour
• 12 oz beer
• 2 cups broth Vegetable or chicken broth.
• ½ teaspoon smoked paprika Regular paprika is fine. Smoked has more flavor.
• salt and pepper to taste
• ½ teaspoon cayenne pepper Optional for a spicy kick.
• 1 cup milk, half and half, or heavy cream I used heavy whipping cream.
• 3 cups grated cheddar cheese This was 8oz for me. Add more for super creamy soup.

Instructions

1. Heat a Dutch oven or large soup pot on the stove at medium heat and add the diced bacon.
2. Cook the bacon until crisp. Drain any excess bacon fat drippings.
3. Add the onions, carrots, celery, and garlic. Cook for 3-4 minutes or until the onions are translucent and fragrant.
4. Add in a small amount of the broth to deglaze the pot with your spoon. Use your spoon to scoop up any brown bits on the bottom of the pot. Leave these in the pot, it will have flavor from the bacon.
5. Sprinkle the flour throughout and stir to combine. Add it in stages to prevent clumping.
6. Pour in the remaining broth, beer, smoked paprika, cayenne pepper (Optional) salt, and pepper to taste. Stir.
7. Bring the mixture to a rolling boil and then lower the heat to simmer and cover the pot with the lid and lower the heat to low to let the soup simmer for about 15 minutes until the soup thickens.
8. Open the pot and add the heavy cream (or milk or half and half) and grated cheese. Stir until the soup thickens and the cheese melts. Taste repeatedly and make adjustments to the spices as necessary.
9. Cool before serving.

Notes

Select a beer with a mild flavor, such as a pale ale, lager, or amber ale. Avoid using overly bitter or strong-flavored beers like IPAs or stouts. You can also use less beer if you are concerned about the flavor.

You can substitute bacon using turkey bacon or sausage or omit it completely.

Heavy cream is my favorite for thick soup. Any milk or half and half will also work, but will produce a thinner texture.

If you want a thicker soup or a more cheesy soup, add more cheese.

Do not let the soup come to a boil after adding the cheese. Boiling can cause the proteins in the cheese to separate and curdle.

Use freshly grated cheese rather than pre-shredded cheese, which contains anti-caking agents that will affect the texture of the soup. It won’t melt the same.

You can also use a cornstarch slurry for thickening if you don’t want to use flour. Combine 1-2 tablespoons of cornstarch with 1-2 tablespoons of water. Add the slurry to the soup (before adding cheese and cream) and stir until the soup thickens. I have found that flour works best.

With the additions of bacon, carrots, onions, and celery the soup will have somewhat of a chunky texture. If you prefer a completely smooth soup, blend the soup (once cooked) with an immersion hand blender or a high-powered blender.

Nutrition

Serving: 1 cupCalories: 448 kcalCarbohydrates: 12 gProtein: 19 gFat: 36 g

Nutrition Data

Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.