Beer Cheese Soup Recipe

This Beer Cheese Soup Recipe makes the perfect bowl of comfort food.

Velvety white cheddar combines with smoky bacon and jalapeño to create a super cozy meal you can enjoy in under 30 minutes.


– thick cut bacon – yellow onion – garlic – jalapeño – butter – all purpose flour – wheat or lager beer – chicken stock – white cheddar cheese – cornstarch – heavy cream – green onions

Heat a large dutch oven or soup pot over medium heat. Add the bacon and cook until it is crisp and browned.

Flip as needed. Remove the bacon to a paper towel to drain any additional grease. When the bacon is cool, chop it and set aside.

Remove most of the grease from the pan, leaving about 1-2 tablespoons. Add the onion and cook, stirring occasionally, until it is tender and golden brown-- about 5 minutes.

Next add the garlic and jalapeño. Stir and cook for an additional minute. Add the butter and allow it to melt.

Once melted, add the flour and stir until the flour coats the onion mixture evenly, cooking for about 1 minute.

Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low.

Allow the soup to simmer while you prepare the cheese. In a large bowl, toss together the cheese and cornstarch.

Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time. Stir constantly until the cheese has melted.

Allow the soup to simmer and thicken for a few minutes, then turn off the heat. Serve garnished with the chopped bacon and green onions.