Bacon Beer Cheese Soup Recipe

5 from 1 vote

This thick and creamy beer cheese soup is made with white cheddar and bacon for a savory, delicious meal.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Soup

Cuisine: American

Servings: bowls

Heat a large Dutch oven or stock pot over medium heat. Add the bacon and cook for 7-10 minutes, or until it is crisp and browned. Flip as needed. Remove the crisp bacon to a paper towel to drain any additional grease.
4 ounces thick cut bacon
Remove all but one tablespoon of grease from the pot. No need to wash it!
Add the onion and cook, stirring occasionally, until it is tender and golden brown, about 5 minutes.
1 yellow onion
Add the garlic and jalapeño. Stir and cook for an additional minute.
1 tablespoon minced fresh garlic, 1 jalapeño pepper
Add the butter and allow it to melt-- once melted, add the flour and stir until the flour coats the onion mixture evenly.
2 tablespoons unsalted butter, 2 tablespoons all-purpose flour
Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low.
12 ounces wheat beer, 2 cups low-sodium chicken broth
In a large bowl, toss together the cheese and cornstarch.
16 ounces freshly grated white cheddar cheese, 3 tablespoons cornstarch
Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time.
1 cup heavy cream
Stir constantly until the cheese has melted. Then remove from the heat and serve garnished with chopped bacon and green onions.
Green onion

This soup can easily be made vegetarian-friendly! Skip the bacon, and instead of sauteing your onions and garlic in the bacon drippings, use olive oil. Then swap the chicken broth for vegetable broth.
Note: Although beer is pretty low in alcohol to begin with, only about 75-85% of the alcohol gets cooked off in the process. The alcohol level should be low enough to be safe for all to enjoy, but you can also use a non-alcoholic beer to be safe.

Storage: Store bacon beer cheese soup in an airtight container in the refrigerator for up to 4 days.