Delicious and Easy Beer Cheese Soup
Creamy and smooth, this soup is a delightful treat to eat. Plus, it's simple to make, making it a winning beer soup!
If you want a cozy and filling dinner that you can make quickly, try this Beer Cheese Soup recipe. This creamy soup can make any evening special, even on a weeknight. Despite its impressive look, making beer cheese soup is surprisingly easy, making it an excellent choice for a quick and satisfying meal.
Beer cheese soup is the definition of easy comfort food. It's a warm and cheesy soup that brings comfort and satisfaction, making it a perfect option for a cozy home dinner.
The great thing is that it looks and tastes like something you'd get at a restaurant, but you can effortlessly prepare it in your own kitchen. Plus, considering the cost of dining out, staying in for dinner is much cheaper!
What Cheese to Use?
For beer cheese soup, the best choice is sharp cheddar cheese because it has a bold and tangy flavor. You can also try other cheeses like Gruyère, Swiss, or extra sharp cheddar. To make the soup even creamier, I added cream cheese.
What Beer to Use?
I used Miller Lite in this soup to keep the beer flavor light and tangy. But you can use any beer you like. If you prefer a dark beer or smoked porter, go ahead and use that. You can even try a non-alcoholic beer if you don't want alcohol in your soup, but I can tell you, the mix of beer and cheese is a classic combo.
Storing Leftovers
If you have extra beer cheese soup, that's great! This soup actually tastes better the next day as the flavors blend and make it even more delicious. Just make sure to store the leftover soup in a sealed container. For fridge storage, we use these Pyrex Containers, and for lunches, we use these storage containers.
Delicious and Easy Beer Cheese Soup
This soup is really tasty and easy to make, making it a winner! Here's how you can make it:
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Dinner
Cuisine: American
Servings: 8
Ingredients:
- 10 strips of bacon
- 1 chopped onion
- 2 minced garlic cloves
- ⅓ cup flour
- 8 oz cream cheese
- 1 ½ cups half and half (you can use a mix of milk and heavy cream, or even evaporated milk)
- 2 cups chicken broth
- 1 tsp cornstarch
- 2 cups shredded cheddar cheese
- 12 oz beer (I used Miller Lite in this)
- 1 tablespoon Worcestershire sauce
- 2 teaspoons hot sauce
- Chives for garnish (optional)
Instructions:
- Fry bacon on both sides until crispy. Remove and set aside on a paper towel to drain. Once drained, crumble it.
- Sauté onion in the bacon grease over medium heat until the onion is soft and starts to brown a little.
- Stir in garlic and flour until the flour is completely distributed with no lumps.
- Stir in cream cheese until it starts melting.
- Slowly add the half and half while stirring continuously.
- Then slowly add the chicken broth a little at a time, continuing to stir and break up the cream cheese until the mixture is smooth.
- Toss the shredded cheese with cornstarch; it will lightly coat the cheese and fall through to the bottom of the bowl. No worries, just toss it all in.
- Sprinkle some of the cheese on top of the soup and stir it in. Repeat with the remaining cheese until it's all incorporated. Keep the heat very low.
- Add in beer, Worcestershire sauce, and hot sauce. Stir constantly to prevent curdling. Always keep the heat very low.
- Finally, crumble bacon. Set aside some for garnish and stir the rest into the soup.
- Garnish with extra bacon on top of the soup bowl, along with chives or green onions for serving.