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

Scale

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

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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.