If you are on the hunt for a soup that will hug you from the inside out, the Bacon Beer Cheese Soup Recipe is exactly what you need. This rich and comforting bowl captures the smoky goodness of crisp bacon, the creamy punch of sharp white cheddar, and a subtle hoppy bitterness from wheat beer—all woven together in a velvety smooth soup. Every spoonful delivers layers of flavor that will make you want to cozy up with a bowl all day long. Trust me, once you try this recipe, it will become a fast favorite for chilly evenings, game days, or any time you need a little delicious indulgence.
Ingredients You’ll Need
What makes this soup shine is its simple yet essential lineup of ingredients. Each component adds a crucial element—whether it’s the smoky bacon, the spicy jalapeño kick, or the creamy cheese melt—that combines to create a symphony of taste, texture, and inviting colors in the bowl.
- 4 ounces thick cut bacon: Provides smoky, crispy texture and a savory depth that’s absolutely essential.
- 1 yellow onion (diced): Adds natural sweetness and a rich, caramelized base flavor.
- 1 tablespoon minced fresh garlic: Introduces aromatic warmth and subtle sharpness.
- 1 jalapeño pepper (minced): Brings just the right amount of spicy heat to balance richness.
- 2 tablespoons unsalted butter (¼ stick): Enhances creaminess and helps build the roux.
- 2 tablespoons all-purpose flour: Thickens the soup, giving it that luscious body.
- 12 ounces wheat beer (or lager, 1 bottle): Adds a lively malt and hop flavor with a bit of fizz that mellows in cooking.
- 2 cups low-sodium chicken broth (or stock): Provides a savory, flavorful soup base without overpowering the cheese.
- 16 ounces freshly grated white cheddar cheese: The star cheese that melts beautifully to create a rich, creamy soup.
- 3 tablespoons cornstarch: Helps keep the cheese evenly suspended and silky smooth.
- 1 cup heavy cream: Delivers decadence and thickness, rounding out the flavors perfectly.
- Green onion (optional, for garnish): Adds a fresh, crisp pop of color and mild onion flavor.
How to Make Bacon Beer Cheese Soup Recipe
Step 1: Cook the Bacon to Perfection
Start by heating a large Dutch oven or stock pot over medium heat. Add the thick cut bacon and cook it slowly for about 7 to 10 minutes until it is delightfully crisp and beautifully browned. Flip it gently to ensure even cooking. Once done, remove the bacon and drain it on paper towels so it stays crisp and ready for garnishing later.
Step 2: Keep the Bacon Grease and Sauté the Onion
Don’t drain all the bacon fat—leave just about one tablespoon in the pot. This flavorful grease serves as the perfect cooking fat for the onions. Toss in the diced yellow onion and cook, stirring occasionally, until it softens and turns golden brown, approximately 5 minutes. This is where those deep, savory aromas start filling your kitchen.
Step 3: Add Garlic and Jalapeño Heat
Now stir in the minced garlic and jalapeño pepper. Let them cook together with the onions for about one minute, enough to release their fragrant flavors but not so long that they lose their brightness. This little spicy kick will contrast beautifully with the creamy cheese later.
Step 4: Build the Soup Base with Butter and Flour
Add in the butter and let it melt slowly in the pan, coating the softened veggies. Once melted, sprinkle in the all-purpose flour and stir rigorously until the flour covers the mixture evenly. This is the foundation for your roux—the thickening agent that will give the soup a perfect creamy texture.
Step 5: Pour in Beer and Broth, Then Simmer
Time to add the beer and chicken broth to the mix. Bring the soup to a rolling boil so the alcohol cooks off and the flavors concentrate. After boiling, reduce the heat to medium-low and let everything simmer gently, allowing the soup to start thickening and the flavors to marry.
Step 6: Prepare the Cheese and Cornstarch Blend
In a large bowl, toss the freshly grated white cheddar cheese with the cornstarch. This little trick keeps the cheese from clumping together when it melts and helps achieve a wonderfully smooth texture in your soup.
Step 7: Finish the Soup with Cream and Cheese
Slowly pour in the heavy cream, stirring gently. Then, add the cheese mixture gradually—about half a cup at a time—while stirring constantly. This slow addition is the secret to a silky, lump-free soup bursting with cheesy goodness. Once melted, remove the soup from heat.
Step 8: Garnish and Serve
Ladle the luscious soup into bowls and sprinkle the reserved crisp bacon pieces on top, along with a few chopped green onions if you like. This finishes it beautifully, adding both texture and bursts of fresh flavor right at the last moment.
How to Serve Bacon Beer Cheese Soup Recipe
Garnishes
For garnishing, crispy bacon bits and chopped green onions are perfect. They add both texture contrast and vibrant color, transforming the soup from cozy comfort food to something that looks just as amazing as it tastes.
Side Dishes
Pair this savory soup with crusty bread, buttery garlic toast, or a simple side salad to balance out the richness. A warm baguette or pretzel rolls are especially fantastic for dipping and soaking up every cheesy drop.
Creative Ways to Present
For special occasions, consider serving the soup inside hollowed-out mini bread bowls for a rustic and fun presentation. Alternatively, top the soup with a drizzle of beer cheese sauce or a sprinkle of smoked paprika for an unexpected pop of flavor and color.
Make Ahead and Storage
Storing Leftovers
Any leftover Bacon Beer Cheese Soup Recipe should be stored in an airtight container in the refrigerator. It will keep well for up to three days, making it an easy option for warming up throughout the week.
Freezing
While this soup freezes well, keep in mind that the texture might change slightly due to the cream and cheese. Freeze it in portioned, freezer-safe containers for up to two months. When thawed, give it a good stir to bring it back to life.
Reheating
To reheat, warm the soup gently on the stovetop over low heat, stirring often to prevent sticking or separating. Avoid microwaving at high power to maintain the smooth texture and prevent curdling of the cheese.
FAQs
Can I use a different type of beer?
Absolutely! While wheat beer or lager is recommended for its balanced flavors, you can experiment with ales or pilsners. Just steer clear of overly bitter or dark beers, as they might overpower the soup.
Is this soup very spicy because of the jalapeño?
The jalapeño adds a gentle heat but not overwhelming spice. If you prefer it milder, reduce the amount or remove the seeds before mincing to tone down the kick.
Can I make this soup vegetarian?
You can swap out bacon for smoked paprika or liquid smoke for a smoky element, and replace chicken broth with vegetable broth. Keep in mind, though, that the bacon contributes a lot to the overall flavor profile.
What cheese can I substitute for white cheddar?
Sharp white cheddar is ideal for its meltiness and flavor, but you can try gouda, gruyère, or a mild fontina. Just be sure to use good melting cheeses for a smooth soup.
How thick should the soup be?
The perfect Bacon Beer Cheese Soup Recipe has a creamy but slightly thick consistency that coats the back of a spoon. If it’s too thick, thin it with a splash of broth; if too thin, simmer a bit longer or add a slurry of flour or cornstarch mixed with water.
Final Thoughts
This Bacon Beer Cheese Soup Recipe is the kind of recipe you’ll want to make over and over again. Its incredible balance of smoky, cheesy, and slightly spicy flavors wrapped in a luxuriously creamy broth makes for an unforgettable meal. Whether it’s a chilly night, a casual get-together, or just a craving for comfort food, this soup has your back. Go ahead, give it a try and get ready for some serious bowl-licking satisfaction!
Print
Bacon Beer Cheese Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings (6 bowls)
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This rich and creamy Bacon Beer Cheese Soup combines crispy bacon, sharp white cheddar, and a splash of wheat beer to create a comforting bowl perfect for chilly days. The soup features sautéed onions, garlic, and jalapeño for a subtle kick, thickened with flour and cornstarch, then enriched with heavy cream for velvety texture. Garnished with crispy bacon and fresh green onions, this hearty soup is ideal as a satisfying appetizer or main dish.
Ingredients
Meat
- 4 ounces thick cut bacon
Vegetables and Aromatics
- 1 yellow onion, diced
- 1 tablespoon minced fresh garlic
- 1 jalapeño pepper, minced
- Green onion, for garnish (optional)
Dairy
- 2 tablespoons unsalted butter (¼ stick)
- 16 ounces freshly grated white cheddar cheese
- 1 cup heavy cream
Liquids and Broth
- 12 ounces wheat beer (or lager, 1 bottle)
- 2 cups low-sodium chicken broth (or stock)
Dry Ingredients
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
Instructions
- Cook the Bacon: Heat a large Dutch oven or stock pot over medium heat. Add the 4 ounces of thick cut bacon and cook for 7-10 minutes, turning occasionally, until the bacon is crisp and browned. Remove the bacon to a paper towel-lined plate to drain excess grease.
- Reserve Bacon Grease: Remove all but one tablespoon of the bacon grease from the pot; do not wash the pot.
- Sauté Onion: Add the diced yellow onion to the pot and cook, stirring occasionally, until the onion is tender and golden brown, about 5 minutes.
- Add Garlic and Jalapeño: Stir in the minced garlic and jalapeño pepper and cook for an additional 1 minute to release their aromas.
- Create Roux: Add 2 tablespoons unsalted butter to the pot and allow it to melt. Once melted, sprinkle in 2 tablespoons all-purpose flour and stir continuously until the flour evenly coats the onion mixture, cooking out the raw flavor.
- Add Beer and Broth: Pour in 12 ounces of wheat beer and 2 cups low-sodium chicken broth. Bring the mixture to a boil, then reduce heat to medium-low to simmer gently.
- Prepare Cheese Mixture: In a large bowl, toss together 16 ounces freshly grated white cheddar cheese and 3 tablespoons cornstarch. The cornstarch will help prevent the cheese from clumping when added to the soup.
- Add Cream and Cheese: Stir 1 cup heavy cream into the soup base, then gradually add the cheese mixture about ½ cup at a time, stirring constantly until each addition is fully melted and incorporated.
- Finish and Serve: Once the cheese has completely melted and the soup is smooth, remove the pot from heat. Serve the soup hot, garnished with the reserved crispy bacon pieces and optional chopped green onions.
Notes
- Use a beer with a mild flavor like wheat beer or lager to avoid overpowering the soup.
- Make sure to grate the cheese fresh for best melting quality and flavor.
- Adjust the heat of the jalapeño according to your preference or omit for a milder soup.
- If the soup is too thick, thin with a little extra chicken broth or milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
