Beer and Cheese is a combination that I can never get enough of. It’s the best fondue ever, the best dip ever, and the best soup ever! It’s just GOOD! Now, this is by no means “Healthy” and I will never claim that on this one. This is just an awesome and delicious winter time cheat meal. It goes great with homemade bread, too! My husband and I made Half Baked Harvest Brioche Sage Rolls with ours and it was delicious! Tieghan has amazing recipes and is one of my favorite food bloggers! This recipe has been one I have been thinking about making for a while, but I kept it on the back burner until Winter truly hit! Thick and creamy soups are a winter time favorite for me! I hope you love this one, too!
Equipment for this recipe:
- Large Saucepan
- Knife
- Immersion Blender
Ingredients for this recipe:
- Bacon
- Butter
- Onion
- Garlic
- Flour
- Dry Mustard
- Beer (preferably a lager)
- Chicken Broth
- Heavy Cream
- Paprika
- Bay Leaf
- White Cheddar Cheese
- Green Onion
- Salt
- Pepper
Substitutions:
Beer- Lager beer definitely adds a great deep flavor, but light beer will work as well. This will make the soup less rich. If you want a richer flavor, you could also use a dark beer like Guinness.
Cheese- White Cheddar can have quite a strong flavor. A lighter flavor would be a mild cheddar. For a different strong flavor, Swiss is an amazing swap as well!
Save for a later:
This soup is so easy to save! It keeps in an airtight container in the refrigerator for 5 days. Simply heat it back up in a saucepan and heat over medium high heat for 10 minutes or in a microwave safe bowl and microwave until warm. You can also freeze it in ziplock for up to 2 months. To eat it after it has been frozen, place the whole ziplock in warm water before heating back up so that the soup can thaw out.
Beer and White Cheddar Soup
Ingredients
- 4 strips of bacon
- 3 tbsp butter, salted
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1/4 cup flour
- 1 tsp dry mustard powder
- 12 oz. lager beer
- 1 can of chicken broth
- 1 cup of heavy cream
- 1 tbsp paprika
- 1 bay leaf
- 6 oz. white cheddar cheese
- 1/4 cup of green onion, diced
- 1 tsp salt
- 1 tsp pepper
Instructions
- In a large saucepan, cook the strips of bacon until crispy. Set the bacon aside on a paper towel, but leave the grease in the pan.
- Add the butter to the pan to melt. In the bacon grease and butter mixture, add the diced onion and minced garlic. Sauté the onion and garlic for 5-6 minutes.
- Add the flour and dry mustard powder to the mixture and stir until well combined.
- Slowly add in the beer and stir constantly. Add in the chicken broth and heavy cream and simmer on low for 5 minutes.
- Add the paprika and bay leaf continue to simmer for 5 more minutes.
- Take the pan off of heat and add in the cheese, green onion, salt, and pepper. Stir until well incorporated.
- Crumble the strips of bacon and serve the soup with the bacon crumbles on top!
Nutrition Facts
Beer and White Cheddar Soup
Serves: 6
|
Amount Per Serving: 1 cup
|
||
|---|---|---|
| Calories | 380 | |
| % Daily Value* | ||
| Total Fat 33.3 g | 50.8% | |
| Saturated Fat 19.3 g | 95% | |
| Trans Fat 0 g | ||
| Cholesterol 74.6 mg | 24.7% | |
| Sodium 983.5 mg | 41% | |
| Total Carbohydrate 7.8 g | 2.3% | |
| Dietary Fiber 1.1 g | 4% | |
| Sugars 1.9 g | ||
| Protein 9.8 g | ||
| Vitamin A 60.7% | Vitamin C 4% | |
| Calcium 7.8% | Iron 2.9% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Muddled and Minced
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