Cheddar Beer Soup
Rich, creamy, and irresistibly flavorful, this Cheddar Beer Soup is comfort food at its finest. Loaded with sharp cheddar cheese, savory bacon, and the subtle malty notes of your favorite pale ale or lager, every spoonful strikes the perfect balance between indulgence and warmth. Fresh aromatics like onion, celery, garlic, and carrots form the flavorful base, while Dijon mustard, Worcestershire sauce, and a touch of paprika add a gourmet twist. This easy-to-make soup comes together in just 45 minutes and is perfect for cozy dinners, game-day gatherings, or impressing guests with a hearty, pub-style appetizer. Serve it hot, topped with crispy bacon and fresh chives, and pair it with crusty bread or pretzels for the ultimate comfort-food experience. This one-pot dish is a must-try for cheese lovers and beer enthusiasts alike!
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 6 slices bacon, chopped
- 1 unit small onion, finely chopped
- 2 units carrots, peeled and finely diced
- 2 units celery stalks, finely diced
- 3 units garlic cloves, minced
- 0.33 cup all-purpose flour
- 12 ounces beer (preferably a pale ale or lager)
- 3 cups chicken broth
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- optional salt, to taste
- optional black pepper, to taste
- 2 tablespoons chopped chives (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate. Set aside.
In the same pot, add the onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Sprinkle the flour over the vegetables and stir to coat evenly. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste.
Slowly pour in the beer, stirring constantly to prevent lumps. Let it simmer for 2 minutes.
Add the chicken broth and bring the mixture to a gentle simmer. Cook for 10 minutes, stirring occasionally, until the soup thickens slightly.
Reduce the heat to low and stir in the heavy cream, sharp cheddar cheese, Dijon mustard, Worcestershire sauce, and paprika. Stir constantly until the cheese is melted and the soup is smooth.
Season the soup with salt and black pepper to taste.
Serve the soup hot, garnished with the crispy bacon and chopped chives.
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.7 g | 356% | |
| Saturated Fat | 161.1 g | 806% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 823 mg | 274% | |
| Sodium | 6552 mg | 285% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 17.8 g | ||
| Protein | 139.1 g | 278% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2739 mg | 211% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3235 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
