Authentic Beer Cheese Soup Recipe
What’s there to say about cheese soup? It’s cheese that you eat with a spoon!
Jump to RecipeThis is our take on a zesty, bold beer cheese soup. The peppers, bacon, and creamy cheese make for the ultimate combination of caloric deliciousness.
And since there’s nothing modest about this soup, I decided to kick it up a notch by serving it in an incredible fresh-baked pretzel bread bowl!.
Authentic Beer Cheese Soup
Course: Soup4
servings20
minutes30
minutes50
minutesIngredients
1/2 LB bacon, cut into bite-size pieces.
1 1/3 cup finely chopped yellow onion
1 1/4 cups chopped red bell pepper
1 jalapeno, seeded and finely chopped
1 teaspoon fresh thyme
1/4 cups all-purpose flour
4 tablespoons butter
1 1/2 cups pilsner beer (Labatt Blue, for example)
1 3/4 cups chicken broth
1 cup heavy whipping cream
1 1/2 cups sharp white cheddar cheese, shredded
1 1/2 cups medium yellow cheddar cheese, shredded
2/3 cups pepper jack cheese, shredded
1/2 teaspoon black pepper
1/2 teaspoon salt
Green onion, chopped (for garnish)
Directions
- In stock pot, fry the bacon until is is cooked through. Then remove bacon from pot, and discard most of the grease. Keep a small amount of grease in the pot.
- Add the onion, bell pepper, jalapeno, and thyme to the pot. Saute until onions are translucent but not brown.
- Over medium heat, add butter. Once melted, sprinkle in the flour and stir well. Let mixture cook for one full minute.
- Gradually add the beer, a little at a time, stirring constantly in between. Allow mixture to thicken a bit before adding more beer.
- Gradually add the chicken broth, stirring constantly. Then gradually add the cream, stirring constantly.
- Let everything come to a simmer, and add all 3 cheeses. Add one handful at a time, allowing it to melt and incorporate into the soup before adding more, stirring constantly.
- Add the salt, pepper, and half of the bacon. Simmer for 10 more minutes on low heat, stirring often.
- Serve. Garnish with more bacon and chopped green onion.
