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RECIPE
17 INGREDIENTS8 STEPS40MIN

Cheddar Bacon Beer Soup

4.3
3 Ratings

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330 Saved

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
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This Cheddar Bacon Beer Soup is the perfect thing for dipping. It is full of aroma, has a luscious, smooth texture, and the rendered fat and saltiness of the bacon gives it incredible flavor.
40MIN
Total Time

Jeanie and Lulu's Kitchen

Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
8 oz
Bacon , diced
1/2
Onion , diced
1/2
Red Bell Pepper , deseeded, diced
1 stalk
Celery , diced
1 dash
1 bottle
(12 fl oz)
Beer
pale ale is best
4 cups
Chicken Stock
1 1/2 cups
Heavy Cream
1 pinch
1 block
12-14 ounces
2 Tbsp
Dijon Mustard
1 dash
Worcestershire Sauce
1 dash
to taste
Goat Cheese , crumbled
for garnish
(optional)
to taste
Fresh Thyme Leaves
for garnish

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Nutrition Per Serving

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CALORIES
611
FAT
45.9 g
PROTEIN
20.1 g
CARBS
22.3 g

Cooking Instructions

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Step 1
In a large dutch oven, heat the Olive Oil (1 dash) over medium high heat. Add the Bacon (0.5 pound) and let it cook through for about 5 minutes while the yummy bacon fat renders out.
Step 2
Once that is done, add the Onion (1/2), Red Bell Pepper (1/2), and Celery (1 stalk). Let them get soft and fragrant for a minute or two.
Step 3
Add the All-Purpose Flour (3/4 cup), and let it cook for 2 minutes.
Step 4
Pour in the Beer (1 bottle), Chicken Stock (1 quart), Heavy Cream (1 1/2 cup), and Salt (1 pinch) and give the soup base a big stir. Bring it to a gentle boil, then turn the heat to medium low and let it simmer for 20 minutes.
Step 5
When that is done, slowly add in the Aged Cheddar Cheese (1 block) while whisking it in to make it smooth.
Step 6
Once the cheddar is all whisked in, add the Dijon Mustard (2 tablespoon), Apple Cider Vinegar (2 tablespoon), Worcestershire Sauce (1 dash), and Sriracha (1 dash). Give everything a final whisk, then move the pot off of the heat and turn off the burner.
Step 7
Take out your immersion blender and blend the soup thoroughly until it is smooth. You could also carefully pour the hot soup into a regular blender in batches and puree it that way. Do not fill it all of the way and make sure to use a towel on top of the blender to prevent an unsafe mess.
Step 8
Once the soup is pureed, ladle it into pretty bowls or crocks and add a little Goat Cheese (to taste) for extra creaminess. Top with a sprinkle of Fresh Thyme Leaves (to taste) and serve immediately while hot!

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Nutrition Per Serving
Calories
611
% Daily Value*
Fat
45.9 g
59%
Saturated Fat
27.5 g
138%
Trans Fat
0.1 g
--
Cholesterol
143.9 mg
48%
Carbohydrates
22.3 g
8%
Fiber
1.0 g
4%
Sugars
1.2 g
--
Protein
20.1 g
40%
Sodium
938.5 mg
41%
Vitamin D
0.2 µg
1%
Calcium
328.5 mg
25%
Iron
0.9 mg
5%
Potassium
229.3 mg
5%
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