Bacon, Beer and Cheese Soup

Course: Soups

Cuisine: German

Prep Time: 15

Cook Time: 35

Servings:

Calories: 665kcal

A rich, hearty concoction that combines the soul-soothing warmth of comfort food with the robust flavors of bacon, beer, and creamy cheese. This soup is on the top of my husband list of soups.

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Ingredients

12 oz bacon cooked and cut into approximately 1-inch pieces, Alternatively, use kielbasa or bratwurst sausage
3 tablespoons olive oil
¾ cup onion minced (about 2 medium onions)
½ cup celery thinly sliced
½ cup carrots sliced (about 3 medium carrots)
¼ cup all-purpose flour
3 cups potatoes peeled and diced into ½-inch pieces
4 cups chicken stock
12 oz beer we use Shiner Bock
½ teaspoon mustard powder
½ teaspoon granulated garlic
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ to ½ teaspoon chipotle pepper
½ cup milk or half-and-half for a richer soup
¼ teaspoon Worcestershire sauce
2 cups sharp cheddar cheese shredded
½ cup sweet green pepper diced, optional

Instructions

Cook the Bacon

Cook the bacon in a large pot or Dutch oven over medium heat until it reaches your desired level of crispness.
Remove the bacon from the pot and set aside. Once cool enough to handle, cut or break it into approximately 1-inch pieces.

Cook the Vegetables

Add the olive oil to the pot.
Add the onion, celery, and carrots. Cook for about 15 minutes, stirring occasionally, until the vegetables are tender and begin to soften.
Stir in the flour and cook for about 1 minute, stirring constantly.

Add the Potatoes and Beer

Add the diced potatoes, chicken stock, and beer. If using, add the diced sweet green peppers.
Bring the soup to a boil, then reduce the heat as needed to maintain a gentle boil.
Cook for 10–15 minutes, or until the potatoes are tender.

Season the Soup

Stir in the mustard powder, granulated garlic, salt, black pepper, and chipotle pepper. Adjust the amount of chipotle pepper to your preferred level of heat.

Finish the Soup

In a small bowl, combine the milk and Worcestershire sauce.
Stir the milk mixture into the soup.
Remove the pot from the heat and gradually stir in the shredded cheddar cheese until completely melted and smooth.
Return the soup to low heat and stir in the cooked bacon.
Warm gently for about 5 minutes, or until the bacon is heated through. Do not allow the soup to boil after adding the cheese.
Serve hot and enjoy!

Notes

Bacon or sausage: Bacon gives the soup its classic smoky flavor, but kielbasa or bratwurst makes a delicious alternative.

Make it extra creamy: For a richer soup, substitute half-and-half for the milk.

Adjust the heat: The chipotle pepper adds a subtle smoky heat. Start with ¼ teaspoon and add more if you prefer a spicier soup.

Beer: A flavorful lager or amber beer works well in this recipe. We use Shiner Bock, but feel free to use your favorite beer.

Cheese: For the smoothest texture, grate the cheddar from a block rather than using pre-shredded cheese.

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