Cheddar Bacon Beer Soup Recipe

Name: Cheddar Bacon Beer Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 dash Olive Oil; 1/2 pounds Slab Bacon, Diced; 1/2 whole Onion, Peeled And Diced; 1/2 whole Red Bell Pepper, Stem And Seeds Removed, Diced; 1 stalk Celery, Diced; 3/4 cups All-purpose Flour; 1 bottle (12 Oz. Size) Beer, Pale Ale Is Best; 1 quart Chicken Stock; 1-1/2 cup Heavy Cream; 1 pinch Salt; 1 block (12 To 14 Oz. Size) Aged Yellow Cheddar, Grated; 2 Tablespoons Dijon Mustard; 2 Tablespoons Apple Cider Vinegar; 1 dash Worcestershire Sauce; 1 dash Sriracha; Goat Cheese, Crumbled As Needed For Garnish; Fresh Thyme Leaves, As Needed For Garnish

Servings: persons

1 dash Olive Oil
1/2 pounds Slab Bacon, Diced
1/2 whole Onion, Peeled And Diced
1/2 whole Red Bell Pepper, Stem And Seeds Removed, Diced
1 stalk Celery, Diced
3/4 cups All-purpose Flour
1 bottle (12 Oz. Size) Beer, Pale Ale Is Best
1 quart Chicken Stock
1-1/2 cup Heavy Cream
1 pinch Salt
1 block (12 To 14 Oz. Size) Aged Yellow Cheddar, Grated
2 Tablespoons Dijon Mustard
2 Tablespoons Apple Cider Vinegar
1 dash Worcestershire Sauce
1 dash Sriracha
Goat Cheese, Crumbled As Needed For Garnish
Fresh Thyme Leaves, As Needed For Garnish

1
1. In a large Dutch oven, heat the olive oil over medium high heat. Add the diced bacon and let it cook through for about 5 minutes while the yummy bacon fat renders out. Once that is done, add the onion, red bell pepper and celery. Let them get soft and fragrant for a minute or two.
2
2. The flour goes in next. Stir it in with the vegetables and bacon while it cooks off for about two minutes. Then pour in the beer, chicken stock, heavy cream and salt 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.
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3. When that is done, slowly add in the grated cheese while whisking it in to make it smooth. Once the cheddar is all whisked in add the mustard, apple cider vinegar, Worcestershire and Sriracha. Give everything a final whisk, then move the pot off of the heat and turn off the burner. 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 small batches and puree it that way. Do not fill the blender all the way and make sure to use a towel on top of the blender to prevent an unsafe mess.
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4. Once the soup is pureed, ladle it into pretty bowls or crocks and crumble in a little goat cheese for extra creaminess. Top with a sprinkle of fresh thyme and serve immediately while hot!

877

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 dash Olive Oil, 1/2 pounds Slab Bacon, Diced, 1/2 whole Onion, Peeled And Diced, 1/2 whole Red Bell Pepper, Stem And Seeds Removed, Diced, and more.

Yes, Cheddar Bacon Beer Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar Bacon Beer Soup

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