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.
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Key Ingredients
- Beer
- Onions: Brandi’s Tip: Grab pre-chopped veggies if you can afford them. This will save a lot of time. I love the Trader Joe’s Mirepoix combination that includes chopped onions, celery, and carrots in one container for a few dollars. You can use that entire package in this recipe. Most standard grocers will carry pre-chopped vegetables
- Carrots
- Celery
- Garlic: Brandi’s Tip: Grab pre-peeled garlic in the grocery store.
- Broth
- Smoked Paprika
- Salt and Pepper
- Flour
- Heavy Cream
- Cheddar Cheese
How the Soup Tastes
It’s a full flavored savory and tangy soup. The beer flavor in the soup is often mild and blends with the creamy cheese and other ingredients, making it less pronounced than drinking a beer. The richness of the cheese and the addition of other flavors like garlic, onions, and spices can balance out the beer taste, making it more palatable.
Bring a batch of this to your next tailgate. This soup is perfect for tailgating!
What Type of Beer to Use
You don’t have to use anything expensive. Your favorite go-to beer will probably work well. I would stay away from beer you absolutely hate.
- Pale Ale: Adds a balanced hoppy flavor without being too overpowering.
- Amber Ale: Provides a rich, malty taste that complements the cheese well.
- Lager: A light and crisp option that won’t overwhelm the other flavors.
- Brown Ale: Adds a nutty, caramel flavor that pairs nicely with the creamy cheese.
- Porter: For a deeper, more robust flavor with notes of chocolate and coffee.
- IPA (India Pale Ale): Offers a strong hoppy flavor for those who enjoy a bit of bitterness.
You can use non-alcoholic beer if you wish. The bitterness and sweetness levels will differ. Non-alcoholic beers can sometimes be a bit sweeter due to the brewing process, which might alter the taste of the soup.
What Type of Cheese to Use
Cheddar cheese is a common choice and I always use sharp cheddar. Mild and medium cheddar will work as well. Mild cheddar has a subtler flavor compared to sharp cheddar. In a soup, where the cheese is a primary flavor component, mild cheddar may not provide the robust, tangy taste that you will need to offset the beer.
- Sharp Cheddar: Offers a bold, tangy flavor and melts smoothly. It’s a classic choice for beer cheese soup.
- Gruyère: Adds a nutty, slightly sweet taste and melts well, contributing to a smooth texture.
- Fontina: Creamy and mild, it melts easily and complements the beer flavor nicely.
- Gouda: Provides a rich, slightly smoky flavor that pairs well with beer.
- Monterey Jack: Mild and creamy, it melts smoothly and adds a nice texture without overpowering the soup.
How to Make Beer Cheese Soup
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Heat a Dutch oven or large soup pot on the stove at medium heat and add diced bacon.
- Cook the bacon until crisp
- Add onions, carrots, celery, and garlic.
- Add in a small amount of the broth to deglaze the pot with your spoon.
- Sprinkle flour throughout and stir to combine.
- Pour in broth, beer, smoked paprika, cayenne pepper (Optional) salt, and pepper to taste. Stir.
- Bring the mixture to a rolling boil and then lower the heat to simmer.
- Open the pot and add the heavy cream (or milk) and grated cheese.
- Stir until the soup thickens and the cheese melts.
How to Prevent the Cheese From Curdling
- 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.
- Choose full-fat milk, cream, or half-and-half instead of low-fat or skim milk. The higher fat content helps prevent curdling.
- Add the cheese slowly, in small amounts, and stir constantly. This helps the cheese melt evenly and prevents clumping.
- 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.
How to Ensure the Soup Isn’t Bitter
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 also increase the amount of cheese you use. This will help balance the flavor.
Be sure to season well and season to taste. Taste the dish repeatedly and make adjustments as necessary.
How to Thicken the Soup
Flour is used to thicken the soup as it simmers. This coupled with grated cheese and heavy cream (or half and half or milk) will thicken it up. You thicken it up even more by adding additional cheese. It will also thicken up substantially after it cools and it sits.
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.
Smooth Soup
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.
Toppings and Add-Ins
- Popcorn: This often used to top the soup in Wisconsin.
- Green Onions
- Croutons
- Grated Cheese
- Grated Parmesan
- Chives
- Sour Cream
- Jalapenos
- Hot Sauce
- Roasted Garlic
- Diced Ham
What Type of Pot to Use
A heavy-duty Dutch oven is ideal due to its thick walls and even heat distribution. It’s perfect for soups and stews, and its size accommodates plenty of ingredients. I use this Dutch oven that can be found on Amazon.
A large soup pot or stock pot is another good choice. Use something with a heavy bottom.
How to Store
Store leftovers in the fridge tightly covered and sealed for 3-4 days.
How to Reheat
You can reheat it in the microwave or on the stove until warm.
Freezer Tips
You can freeze it tightly covered and sealed for 2-3 months for best quality. When ready to eat, thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop over medium heat (or microwave), stirring occasionally. If the soup has thickened, you can add a bit of milk or broth to reach the desired consistency.
What to Pair With This Soup
I love pairing this my Sweet Potato Cornbread recipe. The combination of flavors with the sweet element is amazing. Here are more ideas:
Air Fryer Garlic Bread
Roasted Brussels Sprouts
Air Fryer Green Beans
Shrimp Taco Salad
More Soup Recipes
Stovetop Broccoli Cheese Soup
Grilled Cheese and Tomato Soup
White Lasagna Soup
Creamy Chicken Wild Rice Soup
Creamy Salmon Corn Chowder
Cajun Jambalaya Soup
Marry Me Chicken Soup
Beer Cheese Soup with Bacon
Ingredients
- 6 slices bacon Diced into 1 inch pieces.
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3-4 garlic cloves Minced
- 1/4 cup flour
- 12 oz beer
- 2 cups broth Vegetable or chicken broth.
- 1/2 teaspoon smoked paprika Regular paprika is fine. Smoked has more flavor.
- salt and pepper to taste
- 1/2 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
- Heat a Dutch oven or large soup pot on the stove at medium heat and add the diced bacon.6 slices bacon
- Cook the bacon until crisp. Drain any excess bacon fat drippings.
- Add the onions, carrots, celery, and garlic. Cook for 3-4 minutes or until the onions are translucent and fragrant.1/2 cup diced onions, 1/2 cup diced carrots, 1/2 cup diced celery, 3-4 garlic cloves
- 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.
- Sprinkle the flour throughout and stir to combine. Add it in stages to prevent clumping.1/4 cup flour
- Pour in the remaining broth, beer, smoked paprika, cayenne pepper (Optional) salt, and pepper to taste. Stir.12 oz beer, 2 cups broth, 1/2 teaspoon smoked paprika, salt and pepper to taste, 1/2 teaspoon cayenne pepper
- 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.
- 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.1 cup milk, half and half, or heavy cream, 3 cups grated cheddar cheese
- Cool before serving.
