Classic Beer Cheese Soup
A Midwest favorite: Classic Beer Cheese Soup! A variety of cheeses are combined with vegetables, bacon, and of course beer in this indulgent soup.
Servings: 8 servings
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.