Beer and Bacon Cheese Soup

Taylor, Taylor Takes a Taste

I love football. Whether it be NFL or College, my weekends in the fall revolve around watching it and tailgating for it in all forms. When it comes to college football, I will always cheer for my alma mater, The University of Wisconsin. While I would make it to almost every home Badger game, I did have one opportunity to visit Green Bay and experience a Packers game. After spending four years in Wisconsin, I like to think of myself as an adopted Packers fan. When the Packers were playing in the 2010 Super Bowl, I decided to make a dish for the game in their honor. Other than winning on the football field, the people of Wisconsin are known for their beer and cheese. Using these two ingredients as inspiration, I made a Beer Bacon and Cheese Soup.

If you have never had Beer Cheese Soup, you are in for a treat. This warm, and creamy meal is perfect for a cold afternoon while watching football. If you make it ahead of time, you can heat it back up while you tailgate!

Beer Bacon and Cheese Soup
By Taylor
Serves 6


6 tablespoons butter
1 clove garlic, finely minced
1 cup onion, finely chopped
1 cup celery, finely chopped
1 cup carrot, finely chopped
1/4 cup all purpose flour
1 (12-ounce) can pilsner beer
2 1/2 cups chicken stock
1/2 cup cooked bacon, chopped into tiny pieces
1 cup heavy cream
4 ounces Colby Jack Cheese, grated
4 ounces Sharp Cheddar Cheese, grated
1 teaspoon dry mustard
1/2 teaspoon cayenne pepper


Place butter and garlic in a large pot over medium heat. Stir until all butter is melted. Add onions, carrots and celery. Cook over medium heat for about 5-10 minutes until vegetables are tender. Add flour and stir for 3 minutes. Continue stirring, while slowly adding the beer and chicken stock.
Bring to a boil. Reduce to a simmer and continue to stir every few minutes for about 40 minutes, until soup has thickened. Add bacon pieces.

I like my soup somewhat chunky, but if you like a smoother soup, at this step, use a blender to puree the soup.

Turn burner to very low heat and add the cream, cheese and spices. Make sure the heat is on low; if it is too high, it will cause the dairy to break down.


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2 thoughts on “Beer and Bacon Cheese Soup

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  1. Heather Music said:

    This soup was pretty good. I however added a 1/2 cup of each type of cheese and 1 cup of velveeta cheese. I then added 1 pound of bacon and 4 cups of diced potato. I would suggest using 1/4 tsp of ceyanne pepper instead.