Cheddar Beer Soup

My family, kids included, all love beer cheese soup. My son requested it this week for dinner so I went in search of a recipe. We are all fans of sharp cheddar so the cheddar beer soup recipe at Epicurious sounded perfect. I had all of the ingredients on hand and I was excited to use up the leeks I had sitting in the refrigerator. I sauteed the veggies and simmered the soup much longer than the recipe called for but other than that I kept it the same. I had originally planned on using an IPA for the soup but decided to go with a lighter pilsner instead. I am glad I did because the soup turned out amazing and had a really nice beer flavor that went perfectly with the extra sharp cheddar. We all thought the bits of bacon made the soup extra special and I loved the chives. This cheddar beer soup paired very nicely with the warm slices of potato bread dipped in it. We all absolutely loved this meal.

How to Make Cheddar Beer Soup

Cook the bacon bits in a large Dutch oven over medium heat until browned and crisp. Remove the bacon bits with a slotted spoon from the Dutch oven and place them on a paper towel to drain the grease. Set aside to use later.

Add the butter to the Dutch oven along with the leeks, carrots, and celery. Cook, stirring occasionally, for 6-7 minutes, or until tender. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the flour and combine well with the veggies. Cook, stirring often, for 3 minutes.

Slowly, in a steady stream, whisk in the chicken broth, beer, then milk. Add the Worcestershire sauce, dried mustard, and bay leaf. Simmer for 30 minutes, or until the veggies are completely tender. Side Note: Don’t let the mixture boil or the milk can curdle.

Remove the bay leaf from the soup and then add the shredded cheese. Stir until the cheese is completely melted. Blend the mixture with an immersion blender until smooth and creamy. Taste and season with sea salt and freshly cracked black pepper, to taste.

Serve topped with bacon bits and freshly chopped chives. Enjoy!

Cheddar Beer Soup

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Course: Soup

Servings: 4

Author: Pam - For the Love of Cooking / Original by Epicurious

Equipment

• Large Dutch oven

Ingredients

• 4 bacon slices cut into small pieces
• 2 medium leeks white and pale green parts only, sliced
• 2 medium carrots diced
• 2 celery ribs diced
• 2 cloves of garlic
• 1 bay leaf
• 4 tbsp unsalted butter
• ⅓ cup flour
• 2 cups whole milk
• 1 ¾ cups chicken broth
• 1 12-oz bottle Pilsner beer
• 1 tbsp Worcestershire sauce
• 1 tsp dry mustard
• 4 cups extra-sharp Cheddar. grated
• Sea salt and freshly cracked black pepper to taste
• Fresh chives chopped

Instructions

• Cook the bacon bits in a large Dutch oven over medium heat until browned and crisp.
• Remove the bacon bits with a slotted spoon from the Dutch oven and place them on a paper towel to drain the grease. Set aside to use later.
• Add the butter to the Dutch oven along with the leeks, carrots, and celery.
• Cook, stirring occasionally, for 6-7 minutes, or until tender.
• Add the minced garlic and cook, stirring constantly, for 1 minute.
• Add the flour and combine well with the veggies. Cook, stirring often, for 3 minutes.
• Slowly, in a steady stream, whisk in the chicken broth, beer, then milk.
• Add the Worcestershire sauce, dried mustard, and bay leaf.
• Simmer for 30 minutes, or until the veggies are completely tender.
• Side Note: Don't let the mixture boil or the milk can curdle.
• Remove the bay leaf from the soup and then add the shredded cheese. Stir until the cheese is completely melted.
• Blend the mixture with an immersion blender until smooth and creamy.
• Taste and season with sea salt and freshly cracked black pepper, to taste.
• Serve topped with bacon bits and freshly chopped chives. Enjoy!

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking