Description

Indulge in this creamy Beer Cheese Soup brimming with smoky bacon and sharp cheddar. Perfect for chilly evenings, this rich comfort food pairs beautifully with crusty bread. Our easy recipe delivers restaurant-quality flavor in under an hour!

Ingredients

Scale

4 slices thick-cut bacon
2 Tbsp butter
1 shallot, diced
1 stalk celery, finely chopped
1 carrot, finely chopped
1 clove garlic, minced
¼ cup flour
1 tsp dry mustard
12 oz beer (amber or lager)
1 cup chicken broth
1 cup heavy cream
1 Tbsp Worcestershire sauce
1 bay leaf
¼ tsp smoked paprika
½ tsp fresh thyme leaves (or ¼ tsp dried)
6 oz sharp cheddar cheese, shredded (divided)

Instructions

Cook bacon in Dutch oven until crispy. Transfer to paper towels, reserving 1 Tbsp drippings in pot.
Melt butter with bacon drippings over medium heat. Add shallot, celery, and carrot – cook 5 minutes until softened.
Stir in garlic and cook 1 minute. Sprinkle flour and dry mustard over vegetables, stirring constantly for 2 minutes to make a roux.
Gradually whisk in beer, scraping any browned bits from pot. Add chicken broth, cream, Worcestershire, bay leaf, paprika, and thyme. Simmer 15 minutes, stirring occasionally.
Reduce heat to low. Remove bay leaf. Gradually stir in 5 oz cheddar until melted. Season with salt and pepper to taste.
Serve topped with remaining cheese, crumbled bacon, and fresh thyme garnish.

Notes

Tips: For smoother texture, blend soup before adding cheese. Substitutions: Use vegetable broth for vegetarian version. Smoked Gouda works beautifully instead of cheddar. Storage: Refrigerate for up to 4 days. Reheat gently to prevent separating.

Prep Time: 15
Cook Time: 25
Category: B
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 3
Sodium: 800
Fat: 35
Saturated Fat: 18
Unsaturated Fat: 12
Trans Fat: 0.5
Carbohydrates: 12
Fiber: 1
Protein: 15
Cholesterol: 95

Keywords: creamy beer cheese soup, bacon cheddar soup, pub-style soup recipe