Creamy Beer Cheese & Bacon Soup

Creamy Beer Cheese & Bacon Soup


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You won’t be able to get enough of this warm and creamy soup. The delicious flavor of the beer marries perfectly with the salty taste of bacon. This thick broth is definitely more than a side dish, enjoy this soup alone as a meal!

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Time needed

15 min preparation + 40 min cooking

Serving Size / Yield

4 servings


  • 4 C. vegetable broth
  • ¾ C. dark beer
  • ¼ C. butter
  • 1 C. half and half
  • 1 C. heavy cream
  • 6 strips of bacon, thick cut
  • 1 ½ C. white cheddar, shredded
  • 1 ½ C. romano cheese, shredded
  • 1 ½ C. carrots, chopped
  • 3 large russet potatoes, peeled and diced
  • 3 stalks of celery, diced
  • 1 large yellow onion, chopped
  • 2 Tbs. fresh parsley, chopped
  • Croutons, for garnish
  • Salt and pepper to taste

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In a large pot, melt the butter and saute the veggies until they’re tender. Stir in the beer and cook it for four minutes. Pour in the vegetable broth and potatoes. Bring the soup to boil and simmer for 20 minutes or until the potatoes are tender. While this is cooking, cook the stirps of bacon. Roughly chop 3 of the strips. And chop the other ones into larger slices. Add the 3 roughly chopped strips into the mixture, add the heavy cream, half and half, and cheeses. Once everything melts and combines, pour it into a blender. Puree the soup and add it back to the pot on low heat. Let the mixture simmer for another 10 minutes on low. Serve each bowl with the remaining bacon, croutons, and parsley for garnish.

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