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RECIPE
17 INGREDIENTS 8 STEPS 40min

Cheddar Bacon Beer Soup

4.5
4 Ratings
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.
Cheddar Bacon Beer Soup Recipe | SideChef
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.
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.
http://jeanieandluluskitchen.com/
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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.
http://jeanieandluluskitchen.com/
40min
Total Time
$2.55
Cost Per Serving

Ingredients

Servings
6
US / METRIC
1/2
Onion , diced
1/2
Red Bell Pepper , deseeded, diced
1 stalk
Celery , diced
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
Save Time,
Shop Ingredients
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
654
FAT
47.8 g
PROTEIN
20.3 g
CARBS
28.2 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 Wright® Brand Smoked Bacon (8 oz) 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 (4 cups) , Heavy Cream (1 1/2 cups) , 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 Tbsp) , Apple Cider Vinegar (2 Tbsp) , 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
654
% Daily Value*
Fat
47.8 g
61%
Saturated Fat
28.0 g
140%
Trans Fat
0.1 g
--
Cholesterol
145.5 mg
48%
Carbohydrates
28.2 g
10%
Fiber
1.0 g
4%
Sugars
3.8 g
--
Protein
20.3 g
41%
Sodium
1121.6 mg
49%
Vitamin D
0.2 µg
1%
Calcium
320.8 mg
25%
Iron
1.3 mg
7%
Potassium
398.7 mg
8%
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