Imagine a soup so decadent, so rich, and so irresistibly delicious that it transforms an ordinary meal into an extraordinary culinary experience. This Bacon and Beer Cheese Soup is not just a recipe—it's a flavor-packed journey that combines the smoky crunch of crispy bacon, the depth of craft beer, and the creamy indulgence of melted cheddar cheese. Whether you're looking to impress dinner guests or treat yourself to the ultimate comfort food, this recipe promises to be your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 6 slices bacon, chopped
- 1/2 cup onion, diced
- 1/2 cup flour
- 2 cups milk
- 1 cup beer
- 2 cups shredded cheddar cheese
- Salt and pepper to taste
Instructions
- In a large heavy-bottomed pot, cook chopped bacon over medium heat until crisp and golden brown, rendering out the fat completely. Use a slotted spoon to transfer bacon bits to a paper towel-lined plate, leaving bacon grease in the pot.
- In the same pot with bacon drippings, sauté diced onions until translucent and softened, approximately 3-4 minutes, stirring frequently to prevent burning.
- Sprinkle flour over the onions and bacon grease, stirring constantly to create a roux. Cook for 2 minutes to remove raw flour taste, ensuring the mixture is smooth and bubbling.
- Gradually pour in milk and beer, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, stirring constantly until the liquid thickens.
- Reduce heat to low and slowly add shredded cheddar cheese, stirring until completely melted and incorporated into the soup. Ensure the soup does not boil to prevent cheese from separating.
- Season with salt and pepper to taste, adjusting flavors as needed. If the soup is too thick, thin with additional milk or beer.
- Ladle soup into serving bowls and garnish with reserved crispy bacon bits. Serve immediately while hot and cheese is smooth.
Tips
- Choose the Right Beer: Select a beer with good flavor complexity like an amber ale or light lager. Avoid very bitter IPAs that might make the soup taste harsh.
- Cheese Matters: Use freshly shredded cheese instead of pre-packaged. It melts more smoothly and provides better flavor.
- Low and Slow: When adding cheese, keep the heat low to prevent separation and ensure a smooth, creamy texture.
- Bacon Technique: Cook bacon until it's extra crispy for maximum flavor and textural contrast.
- Consistency is Key: If the soup becomes too thick, gradually thin it with milk or additional beer.
- Optional Garnishes: Consider topping with extra bacon bits, chopped chives, or a sprinkle of smoked paprika for added depth.
Nutrition Facts
Calories: 432kcal
Carbohydrates: 25g
Protein: 25g
Fat: 24g
Saturated Fat: 13g
Cholesterol: 78mg
