Beer and Cheddar Soup
Equipment
- large pot or dutch oven
- Large saucepan
- whisk
- wooden spoon
- Knife and cutting board
- Paper towel
- Airtight container (for storing leftovers)
Ingredients
- 8 ounces bacon diced
- 1 yellow onion diced
- 1 jalapeño chopped
- 1 tablespoon thyme
- 4 cloves garlic minced
- 12 ounces beer split into two 6-ounce portions, choose your kind of beer
- 2 ½ cups chicken broth or chicken stock
- ½ stick butter 4 tablespoons
- ¼ cup flour
- 1 cup heavy cream or whole milk
- 16 ounces sharp cheddar cheese grated (avoid pre-shredded cheese for best results)
- Salt, black pepper, and cayenne pepper to taste
- Optional: dijon mustard, dry mustard, hot sauce, bay leaf, cream cheese, green onion, or cheese curds for garnish dry mustard, hot sauce, bay leaf, cream cheese, green onion, or cheese curds for garnish
Instructions
- Dice the bacon and cook it in a large pot or dutch oven over medium-high heat until crispy, then remove and drain on a paper towel.
- Add the onion, jalapeño, thyme, and garlic to the pot and cook over medium heat until the onion is soft.
- Pour in 6 ounces of beer and let it reduce by half, about 10 minutes over medium-low heat.
- Stir in the chicken broth and bring to a gentle boil.
- In a large saucepan, melt the butter, whisk in the flour, and cook until lightly browned, then whisk the roux into the soup pot.
- Lower the heat and add the remaining 6 ounces of beer, heavy cream, and cheddar cheese, stirring until the cheese is fully melted and the soup is smooth.
- Season with salt, black pepper, and cayenne pepper, then serve with bacon, green onion, or cheese curds on top.
Notes
Storage Tip: Store leftovers in an airtight container in the fridge and reheat gently over medium-low heat the next day for best results.