Beer Cheese Soup

beer cheese soup

Beer Cheese Soup

Servings 6 Servings


  • 6 slices thick cut bacon, chopped
  • 1 small onion, chopped
  • ¼ cup chopped celery
  • 2 cloves garlic, finely chopped
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup light beer
  • ¾ cup grated cheddar cheese sharp or mild
  • ½ cup grated fontina cheese
  • ¼ cup grated gruyere cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • 1 tablespoon fresh thyme leaves


  • Heat a Dutch oven or a large soup pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered, then remove bacon with a slotted spoon and place on a paper towel to drain. Reserve 2 tablespoons of bacon grease in pan.
  • Reduce heat to low, and add onion and celery, sauté 5-6 minutes until vegetables are translucent. Add garlic and continue to sauté 20-30 seconds stirring continuously to make sure garlic does not burn. Increase heat to medium and add in butter.
  • Sprinkle the flour over the onion mixture and cook for 3-4 minutes until flour is nutty and golden.
  • Add in broth, cream, and beer and stir. Cook for 5 minutes for the alcohol to reduce and the mixture to thicken. Reduce to a low heat and gradually add the cheese while stirring. Stir until smooth, then fold in bacon and taste for seasoning. Serve immediately and garnish with thyme. Enjoy!