Beer Cheese Soup Recipe (2024)

This Beer Cheese Soup Recipe makes the perfect bowl of comfort food. Velvety white cheddar combines with smoky bacon and jalapeño to create a super cozy meal you can enjoy in under 30 minutes.

For more delicious soup recipes, be sure to check out my Instant Pot Loaded Potato Soup, Crockpot Cheeseburger Soup, and Creamy Zuppa Toscana.

Over the course of my husband’s military career, we have gotten to live in lots of different places.

Before our most recent move to Texas, we spent some time living in Wisconsin. As a cheese lover, this could not have been a more fitting place for us to call home for a while!

One of my favorite things about Wisconsin, aside from the beautifully mild summer weather, was enjoying all the different kinds of cheese. My daughter still talks about the fudge cheese we used to get from a local market!

And of course, delicious cheese lends itself well to amazing dishes starring cheese, like Cheesy Chicken Crescent Rolls, fried cheese curds (swoon), and this Beer Cheese Soup recipe.

Ingredients for Beer Cheese Soup Recipe

• bacon
• onion
• garlic
• jalapeno
• butter
• all purpose flour
• beer
• chicken stock
• white cheddar cheese
• cornstarch
• heavy cream
• green onion, for garnish

How to Make Beer Cheese Soup – Step by Step

Step 1: Cook bacon

Heat a large dutch oven or soup pot over medium heat. Add the bacon and cook until it is crisp and browned. Flip as needed. Remove the bacon to a paper towel to drain any additional grease.When the bacon is cool, chop it and set aside.

Step 2: Cook onion

Remove most of the grease from the pan, leaving about 1-2 tablespoons.Add the onion and cook, stirring occasionally, until it is tender and golden brown– about 5 minutes.

Step 3: Cook garlic and jalapeño

Next add the garlic and jalapeno. Stir and cook for an additional minute.Add the butter and allow it to melt. Once melted, add the flour and stir until the flour coats the onion mixture evenly, cooking for about 1 minute.

Step 4: Add beer and chicken stock

Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low. Allow the soup to simmer while you prepare the cheese.

Step 5: Prepare cheese

In a large bowl, toss together the cheese and cornstarch.

Step 6: Add cheese and serve

Add the heavy cream to the soup and then add the cheese slowly– about ½ cup at a time.Stir constantly until the cheese has melted. Allow the beer cheese soup to simmer and thicken for a few minutes, then turn off the heat. Serve garnished with the chopped bacon and green onions.

Tips and Notes

• My favorite kind of cheese to use in this Beer Cheese Soup recipe is white cheddar, though it also tastes delicious with regular cheddar cheese. I also recommend shredding your own cheese from a large block as it will melt into the soup much better.
• Store leftovers in an airtight container in the refrigerator for up to four days.

What type of beer is best for Beer Cheese Soup?

The kind of beer you choose to use in your beer cheese soup recipe should really come down to what type of beer you enjoy drinking! Now, if you’re like me and aren’t much of a beer drinker, I recommend a milder beer like a wheat or lager, or even a light beer. I don’t recommend using a stout, ale, or any flavored beers for this recipe. As the soup cooks, these types of beers can sometimes lend a more bitter flavor to the soup. You can even use a non-alcoholic beer as well.

More Easy Dinner Recipes You Might Enjoy!

• Air Fryer Taquitos with Chicken
• Taco Stuffed Sweet Potatoes
• Chicken Pot Pie with Crescent Roll Crust
• Stove Top Mac and Cheese

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*If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!