Beer Cheese Soup

This Beer Cheese Soup brings bacon, onions, garlic, beer, and cheddar into the most luscious creamy cheddar cheese soup ever. For an over the top taste sensation serve with crostini or soft pretzels. This is comfort food at its very best and very similar to beer cheese dip but a little thinner. 

My family just adores soup so we eat it year round. Whether it is 20 degrees or 90 degrees we always enjoy a tasty bowl of soup. I love to serve this delectable recipe with a simple garden salad and Cheddar Pull Apart Bread.

How to make Beer Cheese Soup

In a heavy stockpot or Dutch Oven over medium heat cook the bacon until crispy. Then remove with a slotted spoon reserving the bacon fat. Now add the onion and cook until soft. Then reduce the heat and add the garlic cooking for about 1 minute while stirring. Add enough butter to the skillet to make about 4 tablespoons of fat. Then whisk in the flour and continue cooking for about 2 minutes while whisking. Next whisk in the dried mustard and black pepper.

Then stir in the beer, chicken broth, and milk alternating between the three. Simmer over low heat until thickened and smooth whisking frequently. Turn the heat as low as it will go and whisk in the cheddar about 1/2 cup at a time. Finally season with salt and pepper to taste. Then garnish with the cooked bacon crumbles and thin sliced green onions. If desired serve with homemade croutons or crostini.

What is the best beer for this soup?

Honestly you can use almost any beer but my personal favorites are pale ales, lagers, and IPAs. I think they work best in this soup because they complement it without being overpowering. The stouts, porters, and malts are heavier and more bodied giving the soup more of a distinct rich beer flavor. The best advice is go with whatever beer you like to drink. Keep in mind that flavored brews like pumpkin ale, chocolate stout, or grapefruit shandy aren’t going to go well with your cheese soup

Recipe notes and helpful tips

• Reserve the bacon grease and add enough butter to it to make 4 tablespoons of fat.
• Use good quality cheddar and grate it fairly fine.
• This soup is best enjoyed as soon as it is made. It changes consistency when refrigerated and reheated. Although it is still delicious the consistency is better as soon as it is made.
• You can use almost any beer but a light ale or lager is going to give you the best flavor without being over powering. Avoid any flavored beer that might not be complementary for example pumpkin or raspberry.
• Garnish with croutons, crostini, bacon, green onions, popcorn, or chives.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• I do not recommend freezing this soup.

More soup recipes you will enjoy!

Best Beer Cheese Soup Recipe

A delicious luscious creamy Cheddar Beer Soup made with bacon, sweet onions, fresh garlic, sharp cheddar, and beer. For an over the top treat serve with soft pretzels or crostini. 

5 from 10 votes

Print Pin Rate

Course: Soup

Cuisine: Irish

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 servings

Calories: 370kcal

Author: Beth Pierce

Ingredients

• 4 slices bacon diced
• 1 medium sweet onion finely chopped
• 3 cloves garlic minced
• 3-4 tablespoons unsalted butter
• ¼ cup all purpose flour
• 1 teaspoon dried mustard
• ½ teaspoon fresh ground black pepper
• 12 ounces beer
• 1 cup low sodium chicken broth
• 1 cup milk
• 3 cups shredded sharp cheddar cheese
• Salt and pepper to taste
• 1 green onion thinly sliced
• Crostini optional

Instructions

• In a saucepan or Dutch Oven cook the bacon until crispy. Remove it with a slotted spoon to paper towels.  Reserve the fat in the pot.
• Add the onion and cook until soft. Reduce the heat and add the garlic cooking for 1 minute while stirring. Add enough butter to the skillet to make 4 tablespoons fat. Whisk in the flour and continue cooking for 2 minutes while whisking. Whisk in the dried mustard and black pepper.  
• Slowly whisk in the beer, chicken broth, and milk alternating between the three. Continue cooking over low heat until thickened and smooth whisking frequently.
• Turn the heat as low as it will go and whisk in the cheddar about 1/2 cup at a time. Season with salt and pepper to taste. Garnish with the cooked bacon and thin sliced green onions.  If desired serve with homemade crostini or soft pretzel bites. 

Notes

• Reserve the bacon grease and add enough butter to it to make 4 tablespoons of fat.
• Use good quality cheddar and grate it fairly fine.
• This soup is best enjoyed as soon as it is made. It changes consistency when refrigerated and reheated. Although it is still delicious the consistency is better as soon as it is made.
• You can use almost any beer but a light ale or lager is going to give you the best flavor without being over powering. Avoid any flavored beer that might not be complementary for example pumpkin or raspberry.
• Store leftovers in an airtight container in the fridge for up to 3 days.
• I do not recommend freezing this soup. 

Nutrition

Calories: 370kcal | Carbohydrates: 12g | Protein: 17g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 421mg | Potassium: 203mg | Fiber: 1g | Sugar: 3g | Vitamin A: 829IU | Vitamin C: 2mg | Calcium: 465mg | Iron: 1mg

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