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
Units
Scale
Soup Base
- 6 slices bacon (chopped)
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 1/4 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)
- 1/2 teaspoon salt (or to taste)
- 1/4 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
