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beer cheese soup with bacon, shredded cheese, green onions, and a slice of sweet potato cornbread in a white bowl
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Beer Cheese Soup with Bacon

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.
Course dinner, lunch
Cuisine American
Keyword beer cheddar soup, beer cheese soup, beer cheese soup with bacon, tailgate soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 cups
Calories 448kcal
Author Brandi Crawford

Equipment

Ingredients

  • 6 slices bacon Diced into 1 inch pieces.
  • ½ cup diced onions
  • ½ cup diced carrots
  • ½ cup diced celery
  • 3-4 garlic cloves Minced
  • ¼ cup flour
  • 12 oz beer
  • 2 cups broth Vegetable or chicken broth.
  • ½ teaspoon smoked paprika Regular paprika is fine. Smoked has more flavor.
  • salt and pepper to taste
  • ½ 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.
    ½ cup diced onions, ½ cup diced carrots, ½ 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.
    ¼ 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, ½ teaspoon smoked paprika, salt and pepper to taste, ½ 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.

Notes

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 substitute bacon using turkey bacon or sausage or omit it completely.
Heavy cream is my favorite for thick soup. Any milk or half and half will also work, but will produce a thinner texture.
If you want a thicker soup or a more cheesy soup, add more cheese.
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.
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.

Nutrition

Serving: 1cup | Calories: 448kcal | Carbohydrates: 12g | Protein: 19g | Fat: 36g