Bacon Beer Cheese Soup Recipe

Ingredients
- 4 ounces thick cut bacon
- 1 yellow onion (diced)
- 1 tablespoon minced fresh garlic
- 1 jalapeño pepper (minced)
- 2 tablespoons unsalted butter (¼ stick)
- 2 tablespoons all-purpose flour
- 12 ounces wheat beer (or lager (1 bottle))
- 2 cups low-sodium chicken broth (or stock)
- 16 ounces freshly grated white cheddar cheese
- 3 tablespoons cornstarch
- 1 cup heavy cream
- Green onion (optional, for garnish)
Instructions
- 1
Cook
- 2
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.
10 min - 3
Remove all but one tablespoon of grease from the pot. No need to wash it!
- 4
Brown
- 5
Add the onion and cook, stirring occasionally, until it is tender and golden brown, about 5 minutes.
5 min - 6
Stir
- 7
Add the garlic and jalapeño. Stir and cook for an additional minute.
- 8
Melt
- 9
Add the butter and allow it to melt-- once melted, add the flour and stir until the flour coats the onion mixture evenly.
- 10
Boil
- 11
Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low.
- 12
Toss
- 13
In a large bowl, toss together the cheese and cornstarch.
- 14
Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time.
- 15
Serve
- 16
Stir constantly until the cheese has melted. Then remove from the heat and serve garnished with chopped bacon and green onions.
Nutrition
Per serving (based on 6 servings)



