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

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

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