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a bowl of soup with a spoon next to pretzels

Beer Cheese Soup Recipe

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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.
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6
Calories 627

Ingredients

  • 4 slices thick cut bacon
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 small jalapeño seeds and membranes removed, diced
  • 2 Tablespoons butter
  • 2 Tablespoons all purpose flour
  • 12 ounces wheat or lager beer
  • 2 cups chicken stock
  • 16 ounces white cheddar cheese freshly grated
  • 3 Tablespoons cornstarch
  • 1 cup heavy cream
  • sliced green onions for garnish

Instructions

  • 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. 

Notes

  • My favorite kind of cheese to use in this Beer Cheese Soup is white cheddar, though it also tastes delicious with regular cheddar cheese. I also recommend shredding your own cheese from a large block as it will melt into the soup much better.
  • Store leftovers in an airtight container in the refrigerator for up to four days.

Nutrition

Calories: 627kcal | Carbohydrates: 16g | Protein: 24g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 156mg | Sodium: 733mg | Potassium: 287mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1491IU | Vitamin C: 6mg | Calcium: 587mg | Iron: 1mg