Jalapeno Beer Cheese Soup Recipe

Name: Jalapeno Beer Cheese Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Bacon; 1 whole Medium Onion, Diced; 3 stalks Celery Hearts, Diced; 3 whole Jalapenos, Diced (2 Unseeded & 1 With Seeds); 3 cloves Garlic, Minced; 3 Tablespoons Butter; 1/4 cups Flour; 3 cups Chicken Stock; 1-1/2 cup Ale Or Dark Beer; 1/2 cups Heavy Cream; 1 Tablespoon Dijon Mustard; 1 Tablespoon Worcestershire Sauce; 2 cups Shredded Sharp Cheddar Cheese; 1 cup Shredded Pepper Jack Cheese; 1 teaspoon Cayenne Pepper; Salt And Pepper, to taste

Servings: persons

1 pound Bacon
1 whole Medium Onion, Diced
3 stalks Celery Hearts, Diced
3 whole Jalapenos, Diced (2 Unseeded & 1 With Seeds)
3 cloves Garlic, Minced
3 Tablespoons Butter
1/4 cups Flour
3 cups Chicken Stock
1-1/2 cup Ale Or Dark Beer
1/2 cups Heavy Cream
1 Tablespoon Dijon Mustard
1 Tablespoon Worcestershire Sauce
2 cups Shredded Sharp Cheddar Cheese
1 cup Shredded Pepper Jack Cheese
1 teaspoon Cayenne Pepper
Salt And Pepper, to taste

1
Place the bacon in a large pot over medium heat and cook until slightly crisp. This should take about 7 minutes. With a slotted spoon, remove the bacon and place on top of a plate lined with paper towels, leaving all the bacon grease in the pan.
2
Return the pan with the bacon grease back to the stove on medium heat. Add the onion, celery, jalapeno, and garlic. Saute until the veggies are translucent, which should take about 7 minutes. Add the butter and continue to stir the veggies along with the butter so the veggies don't stick to the pan or burn.
3
Once the butter has melted, stir in the flour and cook for a minute or two. A cup at a time, stir in the chicken broth making sure there are no clumps. Once all of the broth has been added, allow the mixture to simmer for 10 minutes. As you are stirring make sure you scrape the bottom of the pot with your spoon to get all the bacon fat mixed into the soup.
4
Add the ale to the soup base and stir. Allow it to simmer for another 10 minutes. Add the heavy cream, Dijon mustard and Worcestershire sauce. Crumble the bacon then return the bacon to the soup. Stir to make sure everything is evenly incorporated. Add the sharp cheddar cheese and the pepper jack cheese to the pan and stir until the cheese completely melts. Add the cayenne pepper, salt, and pepper to taste and enjoy.

1488

kcal

Calories

102

Fat

Carbs

122

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.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound Bacon, 1 whole Medium Onion, Diced, 3 stalks Celery Hearts, Diced, 3 whole Jalapenos, Diced (2 Unseeded & 1 With Seeds), and more.

Yes, Jalapeno Beer Cheese 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.

Jalapeno Beer Cheese Soup

How did you like this recipe?

Frequently Asked Questions