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closeup of bowl of creamy cheese soup with bacon on top and a silver spoon full

Easy Beer Cheese Soup

This easy Beer Cheese Soup is rich and creamy and sharp cheddar cheesy! Brimming with smoky bacon flavor, jalapeños, aromatics, and your favorite beer, this 30-minute recipe is as simple as it is delicious!
Course Main Course, Soup
Cuisine American, Irish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 934kcal


  • 4 ounces bacon thick cut
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 jalapeno minced and seeds removed
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups chicken broth
  • 12 ounces lager mild beer, pale ale or lager
  • 16 ounces cheddar cheese freshly grated
  • 3 tablespoons cornstarch
  • 1 cup heavy cream
  • Green onion for garnish


  • Cook the bacon in a large skillet over medium heat for 4 minutes on each side until crispy or bake bacon in the oven,
  • After cooking, place the bacon on paper towels to absorb grease.
  • Heat a large dutch oven or pot over medium heat and add a tablespoon of bacon grease to the pot.
  • Add the diced onion and cook for about 4-5 minutes, stirring constantly, until it becomes tender.
  • Then add the garlic and diced jalapenos and cook for one minute, stirring constantly.
  • Add butter and then add the flour and into the onion and garlic mixture.
  • Add the broth and beer and bring to a boil over medium high heat.
  • Reduce the heat to medium-low and simmer for 10 minutes, stirring often.
  • In a large bowl, combine the cheese and cornstarch and toss to coat the cheese completely.
  • Add the heavy cream to the soup and then add ½ cup of cheese at a time, stirring constantly in between each batch until melted.
  • Once all of the cheese has been added and melted. remove the pot from the heat.
  • Garnish with diced cooked bacon and sliced green onions.


Store leftover soup in an airtight container in the refrigerator for 3-4 days.
Use sharp white cheddar cheese or yellow cheddar cheese or any Wisconsin sharp cheddar.
Be sure to freshly grate cheese off of a block. It melts much better for a creamier soup.
Leave out the bacon completely if preferred.
For vegetarian option, use vegetable broth in place of the chicken broth.
Substitute a tablespoon of olive oil or vegetable oil instead of using bacon grease to cook the onion and garlic.
Omit the jalapeno peppers if you prefer a no spice soup or add a little more if you like extra spicy.
Substitute whole milk, low fat milk or favorite non dairy milk for the heavy cream.
Use non alcoholic beer if preferred.


Serving: 1serving | Calories: 934kcal | Carbohydrates: 19g | Protein: 37g | Fat: 77g | Saturated Fat: 45g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 234mg | Sodium: 1005mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2235IU | Vitamin C: 7mg | Calcium: 877mg | Iron: 1mg