Yield: Serves 4

Smoky Bacon-Cheddar Beer Cheese Soup with Chives

What do you do when you can’t decide between a warm bowl of cheesy soup or a cold beer? Slap ‘em together! This melty cheddar comfort bomb steeped with smoky bacon and delicate, oniony chives is a hoppy mouthful of happiness. Keep reading for the full recipe.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 8-ounces bacon, chopped into 1/2-inch thick pieces
  • 1/4 cup chopped leeks
  • 1 celery rib, finely chopped
  • 1 small jalapeño, seeded and finely chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon coarse salt, divided
  • 1 teaspoon freshly cracked black pepper, divided
  • 1/4 cup all-purpose flour
  • 1 12-ounce bottle light lager or pilsner beer
  • 2 cups low-sodium chicken (or vegetable) broth (plus about 1/4 cup more for thinning the soup)
  • 1 cup whole milk, warmed
  • 1 1/2 cups shredded pepper Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded smoked cheddar cheese
  • 1 tablespoon Worcestershire
  • 2 tablespoons minced chives

Instructions

  1. In a large pot over medium-low heat, cook the bacon until the fat is rendered and the cubes are crisp about 6-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to soak up any excess oil. Bacon cooked in pan
  2. Reduce the heat to low and add the leeks, celery, jalapeño, garlic, and 1/2 teaspoon each salt and pepper to the bacon fat. Sauté until the veggies have softened, about 2 minutes, and then add in the flour. Cook, whisking often until the roux is a light golden color, about 2 minutes.Vegetables in dutch oven
  3. Whisk in the beer, broth, and milk and bring to a simmer. Reduce the heat to medium-low and cook, stirring often, until the soup has thickened, about 10-12 minutes. Adding beer to soup
  4. Stir in the pepper jack, cheddar, smoked cheddar cheeses, Worcestershire, and the remaining salt and pepper. Cook for an additional 5 minutes, season to taste with salt and pepper, and thin the soup with the additional stock if necessary. Adding cheese to soup
  5. Divide among bowls and garnish with the bacon, chives, and additional cracked pepper. Serve hot with crusty bread.Cheddar beer soup in black bowl

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 710Total Fat: 46gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 132mgSodium: 2037mgCarbohydrates: 20gFiber: 1gSugar: 4gProtein: 41g