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A Midwest Classic
Cheese, in soup form…or is it soup in cheese form?! When it comes to this uberly comforting and indulgent soup, it’s tough to decipher. Shredded cheese, tender vegetables, smoky bacon, and beer are combined with a few other ingredients to make this velvety, smoky, and delicious soup.
Ingredients
- Bacon
- Onion
- Poblano pepper
- Carrots
- Celery
- Garlic
- Flour
- Chicken broth
- Lager beer
- Smoked paprika
- Salt
- Shredded sharp cheddar cheese (shred your own!)
- Shredded white cheddar (shred your own!)
- Whole milk
How To Make Beer Cheese Soup
- Add the chopped bacon to a large Dutch oven set over medium heat. Allow the bacon to cook until the fat is rendered.
- Add onion, celery, carrots, and poblano pepper, sauteeing for about 5 minutes. Add the garlic and saute for an additional 1 minute.
- Sprinkle in the flour, and stir to combine. Slowly pour in the chicken broth followed by the beer. Add the spices and Worcestershire sauce, stirring completely to combine. Cover and allow to cook for about 20 minutes.
- Using an immersion blender, blend the soup until the vegetables and bacon are blended nicely into the soup. No worries if there are still small pieces present – this will add great texture! If you prefer a completely smooth soup, transfer the mixture to a blender and process until smooth. Return the mixture to your pan.
- Add the shredded cheese, stirring it until melted. Add the milk, and allow to continue to simmer for an additional 5-10 minutes.
- Serve in bowls and top with corn nuts, green onions, shredded cheese, and bacon.
Ways To Personalize Beer Cheese Soup
In my research for this recipe, I found number of recipes that all called for a classic mirepoix, which is diced onion, carrot, and celery. For my recipe, I wanted a little extra spice so I added a poblano flavor, which does wonders not just for the heat level (don’t worry, it isn’t too spicy), but also from a flavor perspective. Poblano peppers have a very distinct flavor, reminiscent of a classic green bell pepper. That to say, you can add various of your choosing! Even potatoes could be delicious in this, which would really thicken the soup up.
Aside from the bacon, this recipe isn’t necessarily “meaty”, but you could certainly add shredded chicken, ground sausage, cubed cooked turkey or pork.
Topping this tasty soup is where things can really get fun! I opted for a few ingredients that are already in this recipe, like bacon and MORE cheese, but green onions and corn nuts are fun additions, too! You could also serve this with pretzel rolls to soak up every last cheesy bite…which I think I might have to do next time!
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Classic Beer Cheese Soup
Ingredients
- 3 slices bacon, chopped
- 1 small onion, chopped
- 1 poblano pepper, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/4 Tbsp flour
- 2 cups chicken broth
- 12 oz lager beer
- 1 tsp smoked paprika
- 1 tsp salt
- 2 tsp Worcestershire sauce
- 2 1/2 cups shredded sharp cheddar cheese (shred your own!)
- 1 1/2 cups shredded white cheddar (shred your own!)
- 2 cups whole milk
- Cooked and crumbled bacon, chopped green onions, shredded cheese, and corn nuts for topping
Instructions
- Add the chopped bacon to a large Dutch oven set over medium heat. Allow the bacon to cook until the fat is rendered.
- Add onion, celery, carrots, and poblano pepper, sauteeing for about 5 minutes. Add the garlic and saute for an additional 1 minute.
- Sprinkle in the flour, and stir to combine. Slowly pour in the chicken broth followed by the beer. Add the spices and Worcestershire sauce, stirring completely to combine. Cover and allow to cook for about 20 minutes.
- Using an immersion blender, blend the soup until the vegetables and bacon are blended nicely into the soup. No worries if there are still small pieces present - this will add great texture! If you prefer a completely smooth soup, transfer the mixture to a blender and process until smooth. Return the mixture to your pan.
- Add the shredded cheese, stirring it until melted. Add the milk, and allow to continue to simmer for an additional 5-10 minutes.
- Serve in bowls and top with corn nuts, green onions, shredded cheese, and bacon.