If you’re anything like me and love a soup that’s both indulgent and comforting, you’re going to adore this Bacon Beer Cheese Soup Recipe. It’s creamy, cheesy, and loaded with crispy bacon bits—a perfect warm hug for chilly days or casual get-togethers.
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Why You'll Love This Recipe
I made this soup one cold afternoon, and honestly, it quickly became a staple in my recipe rotation. The way the sharp cheddar melts into the lager-infused broth gives it such a unique, rich flavor you won't find anywhere else.
- Deeply Flavorful: The combination of crispy bacon and lager adds layers of savory richness.
- Simple to Make: Uses everyday ingredients and comes together on the stovetop in under an hour.
- Customizable: Adjust the sharpness of the cheddar or the salt to match your tastes.
- Perfect for Any Occasion: Great as a cozy weeknight dinner or a crowd-pleaser at casual gatherings.
Ingredients & Why They Work
To make this soup extra delicious, it’s important to choose quality ingredients—especially when it comes to the bacon and cheese. Here are the key players that make all the magic happen.
- Bacon: I find that thick-cut bacon works best for a nice balance of crispiness and flavor.
- Onion: Adds a sweet and savory base that complements the cheese perfectly.
- Garlic: Just a few cloves boost the aroma and depth without overpowering.
- All-Purpose Flour: Creates that silky thickness everyone loves in cheese soup.
- Chicken Broth: Using low or no sodium allows you to control the saltiness better.
- Milk: I prefer 2% milk here—it keeps the soup creamy without being too heavy.
- Lager: This adds a subtle maltiness and bright finish to the broth.
- Cheddar Cheese: Sharp cheddar gives a bold punch, but mild works if you want a creamier texture.
- Salt and Pepper: Essential for seasoning and bringing everything together.
- Parsley: Fresh parsley adds a hint of color and a mild herbal note as garnish.
Make It Your Way
The wonderful thing about this Bacon Beer Cheese Soup Recipe is how easily you can tailor it to your tastes and dietary preferences. Feel free to mix and match ingredients or adjust the flavors so each bowl feels just right for you and your guests.
- Vegetarian Variation: Swap the bacon for smoked paprika and add sautéed mushrooms for a smoky, rich flavor without the pork. I tried this once for a meat-free Sunday dinner, and my family loved the depth the mushrooms brought to the soup!
- Dairy-Free Twist: For those avoiding dairy, replace the milk with a creamy oat milk and use a dairy-free cheese alternative. While it’s a bit less rich, the lager and spices still make it incredibly comforting.
- Seasonal Spin: Add some roasted butternut squash cubes or sweet corn for a subtle sweetness that works beautifully when autumn rolls around. It adds a lovely earthy sweetness and brightens up the soup.
- Extra Kick: If you’re in the mood for a little heat, stir in some cayenne pepper or top with jalapeño slices. I like to add a pinch of cayenne right before serving to spice things up without overpowering the cheesy goodness.
Step-by-Step: How I Make Bacon Beer Cheese Soup Recipe
Step 1: Crisp Up the Bacon
Start by chopping 6 slices of bacon and cooking them in a large Dutch oven over medium heat. It takes about 5 minutes for the bacon to become perfectly crisp and golden. Use a slotted spoon to transfer the bacon to a paper towel–lined plate so the excess fat drains off. This bacon will add incredible smoky flavor and a satisfying crunch later on.
Step 2: Sauté Onions and Garlic
Using the bacon fat left in the pot, add one large chopped onion. Cook it over medium heat for 3 to 5 minutes until it softens and turns translucent—this slowly builds a flavorful base for your soup. Stir in 3 cloves of minced garlic and sauté for just 30 seconds until you smell that inviting aroma. Be careful not to brown the garlic, or it might turn bitter.
Step 3: Build the Soup Base
Sprinkle ¼ cup of all-purpose flour evenly over the onion and garlic mixture. Stir it well and let it cook for about 3 minutes to get rid of the raw flour taste. Then here’s the magic: gradually whisk in 4 cups of chicken broth, 1 cup of 2% milk, and an 8-ounce lager. Keep whisking to prevent lumps. Bring this mixture to a boil, then lower the heat and let it simmer for about 20 minutes. You’ll notice it thickening into a smooth, creamy broth full of depth.
Step 4: Melt in the Cheese and Add Bacon
Stir in 12 ounces of shredded cheddar cheese—use sharp for a punchy bite or mild for creaminess—and let the soup simmer for another 5 to 10 minutes. Stir occasionally to melt the cheese completely and create that velvety texture we love. Season with ½ teaspoon salt and ¼ teaspoon pepper (adjust to your taste). Fold in most of the crispy bacon you set aside earlier, saving some for topping your bowls.
Step 5: Serve and Enjoy
Ladle the soup into warm bowls and sprinkle with the remaining crispy bacon and 1 tablespoon of freshly chopped parsley for a pop of color and freshness. Serve it hot and enjoy a hearty, cozy bowl that’s bursting with flavor and perfect for chilly days or casual get-togethers.
Top Tip
Making the perfect Bacon Beer Cheese Soup demands a little attention to detail, and these tips will help you get that rich, creamy texture and deep, savory flavor every time.
- Crisp Your Bacon Just Right: Cooking the chopped bacon until it's perfectly crisp, about 5 minutes, ensures it adds that wonderful smoky crunch without becoming tough or chewy.
- Sauté Onions Slowly: I learned that cooking the onions gently until translucent (3 to 5 minutes) develops sweetness and depth that balances the soup’s rich cheese and beer flavors.
- Whisk Gradually: When adding flour and liquids, whisking steadily helps avoid lumps and creates a velvety smooth base for the soup.
- Hold Some Cheese & Bacon for Garnish: Reserving a bit of shredded cheddar and bacon keeps your presentation vibrant and your soup looking inviting—plus, it adds a fresh pop of flavor with every bite.
How to Serve Bacon Beer Cheese Soup Recipe
Garnishes
To elevate your Bacon Beer Cheese Soup, garnish it with the reserved crispy bacon and a sprinkle of fresh chopped parsley for a burst of color and freshness. You can also add a dollop of sour cream or some green onions for extra tang and texture. Crusty bread or soft pretzels on the side make for perfect dipping companions.
Side Dishes
This soup pairs beautifully with a simple green salad tossed with a light vinaigrette or roasted vegetables like Brussels sprouts or asparagus. For a heartier meal, try serving it alongside warm, buttery garlic bread or a classic grilled cheese sandwich—the cheesy goodness on both fronts is a match made in heaven.
Make Ahead and Storage
Storing Leftovers
Store any leftover Bacon Beer Cheese Soup in an airtight container and keep it in the refrigerator. It will stay fresh and tasty for 3 to 4 days, making it perfect for quick lunches or cozy dinners later in the week.
Freezing
You can freeze this soup for up to 3 months. To avoid cheese separating during freezing, skip adding the cheddar cheese before you freeze it. Instead, add fresh shredded cheese when you’re reheating—it keeps the soup creamy and smooth.
Reheating
When reheating, warm the soup gently on the stovetop over medium-low heat, stirring often to keep the cheese well incorporated. If frozen, thaw overnight in the refrigerator before reheating for best results. Add the reserved cheese and bacon garnish at the end for that fresh, comforting finish.
Frequently Asked Questions:
Absolutely! While the recipe calls for a smooth lager to keep the flavors balanced, you can experiment with pilsners, ales, or even stouts for a richer or slightly different taste. Just keep in mind stronger beers will impact the soup’s overall flavor profile.
You can make a vegetarian version by skipping the bacon and using vegetable broth instead of chicken broth. You might want to add smoked paprika or liquid smoke for that smoky depth the bacon provides.
Sharp cheddar stands out with a bold flavor that really defines the soup, but mild cheddar produces a creamier, gentler taste. Feel free to use whichever you prefer or even a combination to suit your palate.
Cheese soups can sometimes separate when reheated too quickly or at too high a temperature. Reheat slowly over low to medium heat and stir often. Also, avoid freezing the soup with cheese already added—add fresh cheese after thawing to maintain smoothness.
Final Thoughts
This Bacon Beer Cheese Soup Recipe is a cozy, satisfying bowl of comfort that warms you from the inside out. Whether you’re huddled in on a chilly evening or serving friends at a laid-back gathering, it hits all the right notes of smoky bacon, creamy cheddar, and just the right touch of beer. I hope these tips and serving suggestions inspire you to make it your own and enjoy every delicious spoonful.
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Bacon Beer Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This rich and creamy Bacon and Beer Cheese Soup combines crispy bacon, sharp cheddar cheese, and a smooth lager-infused broth to deliver a comforting and hearty meal perfect for chilly days or casual gatherings.
Ingredients
Soup Base
- 6 slices bacon (chopped)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- ¼ cup all-purpose flour
- 4 cups chicken broth (low sodium or no sodium added)
- 1 cup milk (2%)
- 8 ounce lager
- 12 ounce cheddar cheese (sharp or mild, shredded)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon parsley (chopped)
Instructions
- Cook the bacon: In a large Dutch oven, cook the chopped bacon over medium heat until crisp, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain excess fat.
- Sauté onions and garlic: In the same Dutch oven with bacon fat, add the chopped onion. Cook for 3 to 5 minutes until softened and translucent. Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Add flour and liquids: Sprinkle the flour evenly over the onion and garlic mixture and stir well. Cook for about 3 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth, milk, and lager ensuring there are no lumps. Bring the mixture to a boil, then reduce heat and simmer until thickened, about 20 minutes.
- Add cheese and bacon: Stir in the shredded cheddar cheese and continue to simmer for another 5 to 10 minutes, stirring occasionally until the cheese melts and the soup is smooth. Season with salt and pepper to taste. Stir in most of the cooked bacon, reserving some for garnish.
- Serve and garnish: Ladle the soup into bowls and garnish with the remaining crispy bacon and chopped parsley. Serve hot for a comforting meal.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
- You can freeze this soup for up to 3 months. To prevent cheese separation, omit cheese before freezing and add fresh cheese when reheating.
- Use sharp cheddar for a more pronounced cheesy flavor or mild cheddar for a creamier texture.
- If you prefer a thicker soup, you can increase the flour to ⅓ cup.
- Adjust salt according to the sodium content of your broth.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 50 mg
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