Beer Cheese Soup Recipe

🧂 Ingredients

• ½ pound bacon

  roughly chopped
• 1 small onion

  diced
• 1 red bell pepper

  diced
• 1 jalapeno pepper

  diced
• 3 cloves garlic

  minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme

  chopped (or use 1 teaspoon fresh)
• ½ teaspoon red pepper flakes
• Salt and pepper to taste
• Dash of hot sauce
• 4 tablespoons butter
• ¼ cup all-purpose flour
• 12 ounces lager-style beer

  I’m using Wisconsin Spotted Cow – see the Recipe Notes for options
• 2 cups chicken broth
• 2 cups heavy cream
• 12 ounces shredded cheddar cheese

  plus more for garnish (I’m using a mix of cheddar and pepperjack – use your favorite melty cheeses!)
• For Garnish. Fresh chopped parsley or green onion or scallions, red pepper flakes, extra shredded cheese, extra crumbled bacon

Instructions

• 1 Heat a large pot to medium heat and add the bacon. Cook 6-7 minutes, or until
  the bacon is crispy. Remove the bacon and set it onto paper towels to drain.
• 2 Drain off most of the bacon grease, leaving 1-2 tablespoons. Add the onion, bell
  pepper, and jalapeno pepper. Cook for 5 minutes to soften.
• 3 Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
• 4 Stir in the smoked paprika, thyme, red pepper flakes, salt and pepper, and hot
  sauce. Stir in the butter until melted through.
• 5 Stir in the flour and cook for 2-3 minutes, constantly stirring.
• 6 Pour in the beer and stir until the mixture thickens, 2-3 minutes.
• 7 Stir in the chicken broth and heavy cream, then reduce heat to simmer. Simmer
  for 10 minutes to let the flavors develop.
• 8 Stir in the shredded cheese a bit at a time, until it is completely melted
  through.
• 9 Stir in the cooked bacon and remove from heat. Taste and adjust for salt.
• 10 Serve into bowls and garnish with fresh chopped herbs, red pepper flakes,
  crumbled bacon, shredded cheese. Enjoy.

Nutrition Info