Beer Cheese Soup
This beer cheese soup is hearty, comforting, and rich. It's packed full of beer, cheese, and bacon, and only takes 40 minutes to make.
Servings: 12
Ingredients
- 3/4 cup onion finely diced
- 1/2 cup celery diced
- 3/4 cup carrots diced
- 1/2 pound bacon chopped
- 2 12 oz beers (I used Spotted Cow, but any ale or pilsner would work)
- 4 cups chicken stock
- 1 tablespoon dry mustard
- 1 tablespoon minced garlic
- 1/2 cup butter
- 1 1/4 cups all-purpose flour
- 2 pounds cheddar cheese
- 3 cups milk
Instructions
- In a large pot, brown the bacon. Remove from the pan, and drain on a paper towel. Remove the bacon drippings, leaving about 1 tablespoon in the pan.
- Add the onion, celery, carrots, and garlic, and sauté until soft. Do not brown the veggies.
- Add the flour and butter, stirring until the flour is cooked.
- Slowly whisk in the chicken stock and beer.
- Add back in about 1/2 of the bacon. Save the rest for the garnish.
- Using an immersion blender, blend until smooth. If you don't have an immersion blender, you can use a food processor or a regular blender.
- Bring the soup to a boil. Reduce the heat to medium and gradually add the cheese while mixing until smooth.
- Add the milk and dry mustard, and whisk until combined and heated through.
- Serve garnished with bacon.
Notes
- Adapted from St. Francis Brewery
- This recipe can be easily cut in half for a smaller crowd, or doubled for a party.
- Store in an airtight container in the fridge for 5 days, or in the freezer for 5 months.
- Reheat on the stove over medium heat, or in a microwave on 80% power in 20-second increments.
- Add milk or chicken broth if the soup is too thick when reheating.
Nutrition
Serving: 1g | Calories: 595kcal | Carbohydrates: 22g | Protein: 30g | Fat: 42g | Saturated Fat: 22g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1027mg | Fiber: 1g | Sugar: 6g
