Description
This Bacon and Beer Cheese Soup is a creamy, flavorful comfort food classic made with crispy bacon, sharp cheddar cheese, and a splash of lager for depth. Perfect for chilly days, it combines savory bacon, aromatic onions, and melted cheese in a rich broth. Ready in under an hour, it makes a hearty appetizer or main course.
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 beer
Cheese and Seasoning
- 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. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate, leaving the bacon fat in the pot.
- Sauté the aromatics: Add the chopped onion to the bacon fat and cook for 3 to 5 minutes until softened and translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the roux and add liquids: Sprinkle the flour over the onions and garlic, stirring well to combine. Cook for about 3 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth, milk, and lager beer, ensuring no lumps form.
- Simmer and thicken: Bring the mixture to a boil, then reduce heat and let it simmer for 20 minutes until the soup thickens slightly.
- Add cheese and bacon: Stir in the shredded cheddar cheese, continuing to simmer for another 5 to 10 minutes while stirring occasionally until the cheese is fully melted and the soup is smooth. Season with salt and pepper to taste, then stir in most of the cooked bacon.
- Serve and garnish: Ladle the soup into bowls and garnish each serving with the remaining crispy bacon and chopped parsley for color and freshness.
Notes
- Store leftover soup 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 separation, avoid adding cheese before freezing; add it freshly when reheating.
- If you prefer a less strong beer flavor, substitute lager with a mild ale or non-alcoholic beer.
- For a thicker consistency, use whole milk instead of 2% milk or add a little extra flour during the roux step.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 570 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 55 mg
