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Looking for the perfect fall soup to make when the nights turn chilly? You need to try our beer cheese soup with bacon. It’s creamy, smoky, and packed with cheese. Dunk in a chunk of our German pretzel buns, and you’ll be asking for seconds. It’s that good.
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Is this safe to for children and pregnant ladies to eat?
The good news is yes, if the soup meets the following requirements. The soup should have 12 ounces of beer or less in an 8-cup pot of soup, and the beer must be brought to a boil, then simmered. These two steps will ensure that the alcohol content will be cooked off.
Why is my beer cheese soup grainy?
- If you add too much cheese too quickly, it will clump. Instead, add a small amount at a time, stir until melted, then repeat until all the cheese is added.
- Overheating the cheese will curdle it.
- Undercooking the roux (butter/flour mixture) will make the soup grainy.
- Don’t use pre-grated cheese. It’s coated with cellulose that prevents a smooth soup.
- Use all-purpose flour for the roux. Whole wheat won’t make a perfectly smooth roux.
- Use 100% real cheese and not processed cheese.
- Add cheese after the sauce has thickened, and isn’t bubbling or boiling.
- Have a certain fat content in your cheese and milk. Skim milk is not a good choice here.
- Toss the freshly grated cheese with cornstarch to reduce clumping.
- Room temperature cheese will melt better.
How can you thicken beer cheese soup?
- Use a roux. Use equal amounts of melted butter and all-purpose flour. Cook for at least two minutes, while constantly stirring. This is my preferred way of thickening beer cheese soup.
- Use a slurry. Mix water or soup broth with cornstarch in a separate bowl to prevent clumping, then add to the soup.
How many calories are in this soup?
A serving size of 1 1/4 cup will have 448 calories. This does include the bacon, which is a key ingredient. One bowl has only 17.4g carbs and has 55% of your daily calcium thanks to the whole milk and the cheese. For the complete nutritional information, scroll to the bottom of the recipe card at the end of this post.
What do you serve with beer cheese soup?
If you want a German touch, serve the soup with soft large pretzels or homemade pretzel buns. They are wonderful to dunk into warm cheese soup, and your guests will rave about it! Want something different? Try a Wisconsin twist and garnish the soup with popcorn.
Can you make it ahead of time?
Yes, you can make beer cheese soup ahead of time. For best results, add the milk and cheese the same day you plan to serve it. Follow the instructions below to make it ahead.
- Let the pureed soup cool completely. Do not add the milk or cheese yet.
- Cover the soup and refrigerate for up to 3-4 days.
- Finish the soup by completing steps 7-9.
How long does it last in the fridge?
If you have allowed the soup to cool completely and have stored it in an airtight container, it should keep for 3 or 4 days.
Can you reheat beer cheese soup?
Yes, you can reheat beer cheese soup. Take caution not heat it so much that it boils, or the soup will separate. It’s best to reheat the soup in a saucepan over medium heat until it’s to your liking.
Can you freeze this?
It isn’t a good idea to freeze beer cheese soup because it has dairy in it. Once the soup is thawed and reheated, you’ll find the texture will be quite different and not so creamy.
How to Make Beer Cheese Soup with Bacon
Gather all the ingredients. Grate the cheddar and smoked Gouda on a box grater. Chop up the onion, celery, carrot, and garlic, then measure out the spices and the chicken broth.
Melt the 4 tablespoons of butter in a large Dutch oven over medium high heat.
Over medium high heat, sauté the onions, celery, and carrots for roughly 7 minutes, then add the garlic and cook until fragrant.
Sprinkle the flour over the cooked vegetables (called the mirepoix).
To make the roux, use a wooden turner to mix the flour in with the mirepoix. Cook the flour for two minutes, stirring constantly, to get the raw taste out of it.
Pour in the beer to deglaze the bottom of the Dutch oven, and use the wooden turner to scrape the brown bits (fond) off the bottom. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes to help further soften the mirepoix.
While the soup is simmering, cook the bacon. Blot off any excess grease with a paper towel. Allow to cool and cut into 1/2 inch pieces. Set aside to use as a garnish.
Stir in the Worcestershire sauce, Dijon mustard, salt, and white pepper to the soup mixture.
Pour in the chicken stock and mix well with a large wooden spoon.
Bring the soup to a boil, then reduce the heat and simmer for 10 minutes. Before you puree the soup in a blender, remove the Dutch oven from the heat and allow it to cool for 5 minutes.
Carefully ladle the hot soup into the blender, 2 cups at a time. Blend in small batches, as you don’t want the soup to overflow when it’s pureeing. As an extra safety precaution, remove the circular plastic from the lid to allow the steam to escape. Place the lid on the blender and cover with an old kitchen towel. Pour the pureed soup into a large bowl.
Once all the soup has been pureed, pour it back into the Dutch oven, then whisk in the whole milk.
Remove the Dutch oven from the heat and add the extra sharp cheddar cheese in batches. Whisk it in to ensure a smooth texture for the soup.
Repeat the same procedure for the smoked Gouda.
Stir in the hot sauce and more white pepper. Taste and adjust seasonings, if necessary.
Garnish with bacon pieces, fresh chives, and a dollop of sour cream. Serve with our soft German pretzel rolls.
- Looking for serving suggestions? Try big soft pretzels, crusty bread, or garlic toast.
- Want other garnishes? Try popcorn, spicy Chex mix, fresh thyme, or goat cheese.
- Want it spicy? Try adding fresh jalapeños or poblanos, or add red pepper flakes.
- Want to impress your guests? Serve the soup in individual bread bowls.
- Want to make it more creamy? Add some cream cheese.
- Want other vegetables? Try a red bell pepper, potatoes, broccoli, or cauliflower.
- Want other spices? Try smoked paprika or ground mustard seed.
- Want other cheeses? Try American, Gruyère, pepper jack, or young cheddar.
- Don’t want bacon? Try brats, ham, kielbasa, or andouille sausage.
- Don’t boil the soup after adding the cheese, as this will make the soup separate.
Make our beer cheese soup with bacon the first night it gets cold this fall. It’s indulgent, but oh, so worth it.
Our Go-To Kitchen Tools for This Recipe
- Emeril Lagasse Dutch Oven: this heavy-bottomed pot is perfect for making soup.
- OXO Wooden Turner: this sturdy wooden spoon is our favorite tool for stirring veggies.
- Cuisinart Box Grater: this sharp grater will help you grate cheese quickly.
- Set of 3 Stainless Whisks: get a beautifully smooth beer cheese soup with these whisks.
Warm up from the inside out with these other cozy soup recipes.
- Smoky Ham and Potato Soup: roasted garlic and smoky Gouda makes this soup absolutely delicious.
- Roasted Cauliflower Soup: this low carb, healthy soup tastes wonderful with homemade bread to dip in.
The pleasure of a 5-star review would be greatly appreciated.Print
Beer cheese soup is the best soup recipe to make this fall. It’s a rich, velvety soup packed with flavor from the bacon, cheddar, and smoked Gouda. Learn how to make this low carb comfort food to warm you up on chilly nights. Serve this smoky, cheesy soup with soft pretzels at your Oktoberfest or game day party.
For the Soup
- 1/4 cup butter (57g)
- 2 cups yellow onion, chopped (288g)
- 3/4 cup carrots, chopped (107g)
- 3/4 cup celery, chopped (92g)
- 2 tablespoons garlic, minced
- 1/2 cup flour (71g)
- 12 ounces black and tan beer, such as Yuengling (354 ml)
- 4 cups low sodium chicken broth (945 ml)
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard (15g)
- 2 cups whole milk (480 ml)
- 1/2 teaspoon salt
- 4 1/4 cups extra sharp cheddar cheese, grated (340g)
- 2 cups smoked Gouda cheese, grated (170g)
- 1 teaspoon white pepper, divided
- 1/8 teaspoon hot sauce
For the Garnish
- 5 slices smoked bacon, cut into 1/2 inch pieces (33g)
- 2 tablespoons fresh chives, chopped
- 2 tablespoons sour cream (optional)
- 8 soft pretzel buns for dipping (optional)
- Mirepoix. Melt the butter in a large Dutch oven set over medium high heat. Saute the carrots, celery, and onion until soft and lightly browned, roughly 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, stirring constantly.
- Roux. Gradually sprinkle the flour into the veggies, stirring constantly over medium heat, and cook for 2 minutes.
- Beer. Pour in the beer and bring it to a boil. Reduce heat and let it simmer for 20 minutes to soften the mirepoix.
- Bacon. While the soup is simmering, cook the bacon and blot off the excess grease. Allow to cool, then cut into 1/2 inch pieces. Set aside for the garnish.
- Broth. Stir in the chicken broth, Worcestershire sauce, Dijon, and salt, then bring to a boil. Reduce heat and simmer for 10 minutes.
- Puree. Remove the Dutch oven from the heat and let it cool for 5 minutes. Carefully pour the hot soup, about 2 cups at a time, into a blender. Cover with lid, but leave the center hole open to let steam escape. As a safety precaution, cover the lid with an old towel and puree. Be careful with hot soup. Pour the pureed soup into the Dutch oven, then repeat with the remaining soup.
- Milk. Turn the heat to medium, and gradually whisk in the whole milk. Cook for 10 minutes, stirring occasionally, so it can thicken a little.
- Cheese. Remove the Dutch oven from the heat. Gradually stir in the cheese until the cheese is melted and the soup is smooth. Add hot sauce and white pepper. Taste and adjust seasonings if necessary.
- Garnish. Garnish with the bacon pieces, chives, and a dollop of sour cream. Serve steaming hot or while it’s still warm with our soft German pretzel buns.
- The pleasure of a 5-star review for this bacon and beer cheese soup recipe would be greatly appreciated.
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- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: easy beer cheese soup, beer cheese soup recipe