Beer Cheese Soup
Savor the rich flavors of beer cheese soup, a creamy blend of Wisconsin cheddar, vegetables, and topped with bacon!
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Equipment
Ingredients
- 4 strip Thick cut bacon
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 cup Onions, diced
- 3 cloves Garlic
- 1/3 cup Flour
- 3 cups Chicken Broth
- 1 12oz Lager beer
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Cayenne pepper
- 1 cup Heavy cream
- 3 cups Cheddar cheese, freshly shredded
- 1 cup Pretzels (hand crushed)
Instructions
- Heat the dutch oven over medium. Fry the bacon in the dutch oven until crispy. Remove the bacon and place on a paper towel lined plate to drain and cool.
- Add carrots, celery, and onions to the bacon grease in the dutch oven. Sauté until soft. Add the garlic and cook for an additional minute.
- Mix the flour into the vegetables and cook for about 2-3 minutes.
- Add the beer and stir, scraping the bottom of the pot to make sure nothing is sticking to the bottom.
- Pour the chicken broth into the pot and stir.
- Season with salt, pepper, dijon, worcestershire, and cayenne.
- Allow the vegetables to simmer in the broth and beer for 30 minutes so they become very soft and the spices meld into the soup.
- Using the immersion blender, blend the vegetables until it all becomes a liquid.
- Whisk the cream into the pot and remove from the heat.
- Slowly whisk in about a half cup of cheese at a time and stir until all the cheese is added and melted.
- Serve immediately with crushed pretzels and crumbled bacon on top.
Nutrition
Serving: 1cupCalories: 340kcal
Tried this recipe?Let us know how it was!