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Beer Cheese Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Beer and Cheese come together for a comforting soup
Servings: 10
Author: Erin
  • 3/4 cup onion , finely diced
  • 1/2 cup celery , diced
  • 3/4 cup carrots , diced
  • 1/2 pound bacon , chopped
  • 2 bottles Beer (I used Spotted Cow, but any Ale or Pilsner would work)
  • 4 3/4 cup chicken stock
  • 1 Tbls dry mustard
  • 1 Tbls garlic , minced
  • 1/2 cup butter
  • 1 1/4 cup flour
  • 2 pounds Cheddar Cheese
  • 3 cups heavy cream
  1. In a large pot brown bacon. Remove from pan, and drain on a paper towel. Remove bacon drippings, leaving about 1 Tbls in the pan. Add onion, celery, carrots, and garlic, saute until soft. Do not brown the veggies. Add flour and butter, stirring until the flour is cooked. Whisk in chicken stock, and beer. Add back in about 1/2 of the bacon, what is left will be used for garnish when serving. Using an immersion blender, blend until smooth. If you don't have an immersion blender you can use a food processor or regular blender. Bring the soup to a boil. Once boiling, over a medium heat gradually add cheese, and mix until smooth. Add the cream and dry mustard, whisk until combined and heated through. Serve garnished with bacon.
Recipe Notes

Adapted from St. Francis Brewery