This Easy Beer Cheese Soup Recipe is SO rich and creamy and is loaded with bacon, celery, carrots, onion, garlic, beer, a touch of worcestershire, dijon mustard, and three kinds of cheese: pepperjack (or something else if you don’t like the spice), cheddar, and cream cheese!
Looking for more soup recipes to keep you cozy? See most of our soup recipes here.
Last week was all about cookies, candy, and desserts.
This week, it’s all about soup.
Because, really, there’s nothing better than a steaming hot, cozy bowl of soup to keep those winter blues away.
First up, easy beer cheese soup.
Because, really, there’s nothing better than a steaming hot, cozy bowl of soup loaded with beer and cheese.
Or maybe that’s just the Wisconsin in me . . . helllooo we did live there for 3 years, so we learned some things about beer and cheese. 😉
Pro tip: make this soup with a side of air fryer pretzel bites.
The combination is practically heaven.
Ingredients in easy beer cheese soup:
- Salt and pepper
- Chicken broth
- Worcestershire sauce
- Dijon mustard
- Cream cheese
- Sharp cheddar cheese
- Pepperjack cheese
What beer is best for beer cheese?
We think an IPA is best for beer cheese soup, because IPA’s are typically SO flavorful and that’s what we like to drink. That being said, I think you can use YOUR favorite beer and it’ll be delicious.
Let me know in the comments below what beer you like in your beer cheese soup. 🙂
What cheese is the best for beer cheese soup?
- Cream cheese – this makes the soup ultra creamy with a little tang
- Sharp cheddar cheese – adds amazing flavor and holds up nicely to the beer flavor
- Pepperjack – also adds amazing flavor and just a little spice
While I do recommend all those cheeses above, you could also use mild cheddar or white cheddar instead of the sharp cheddar, and monterey jack instead of the pepperjack if you wish.
How to make beer cheese soup with bacon:
- Cook bacon in a large stockpot. Remove.
- In the same stockpot, melt butter.
- Stir in celery, carrot, onion, garlic, salt and pepper. Cook until the veggies are very soft.
- Slowly whisk in flour and cook for about 2 minutes.
- Slowly whisk in chicken broth, beer, worcestershire sauce, and djjon mustard.
- Simmer for 10 minutes.
- Remove from heat and SLOWLY stir in the cheeses: cream cheese, cheddar cheese, and pepperjack cheese.
- Pour soup into a Vitamix or high powered blender and blend until velvety smooth. You could also use an immersion blender, but it won’t be quite as smooth.
- Stir in bacon and serve with air fryer pretzel bites!
This soup is absolutely PACKED with flavor from the bacon, beer, and three cheeses, and ohhhh my gosh, it’s so rich and smooth.
Grab a bowl, grab a pretzel bite.
And be cozy.
Do you want more soup recipes? Show Me the Yummy!
- 4 slices bacon
- 2 tablespoons unsalted butter
- 1 stalk celery finely diced
- 1 carrot finely diced
- 1/2 yellow onion finely diced
- 2 cloves garlic minced or pressed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 (12 oz) bottle beer we like an IPA and used Bell’s Two Hearted
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 (8 oz) package cream cheese cubed and softened to room temperature
- 1 (8 oz) block sharp cheddar cheese shredded
- 1 (8 oz) block pepper jack cheese shredded
- Air fryer pretzel bites for serving
- Cook bacon in a large stockpot over medium heat until cooked to your liking. Remove bacon (leaving the bacon fat), set aside, and crumble.
- In the same stockpot, melt butter with the bacon fat over medium heat.
- Once melted, stir in celery, carrot, onion, garlic, salt, and pepper.
Cook until the veggies are very tender, about 5-10 minutes. Stir regularly.
- Slowly whisk in flour.
- Cook, whisking constantly, for 2 minutes.
- Slow whisk in broth, beer, Worcestershire sauce, and dijon mustard.
- Simmer for 10 minutes, stirring regularly.
Remove stockpot from heat, then stir in all three cheeses, a little bit at a time.
- If you add the cheese too quickly, it won’t melt well.
- Carefully pour the soup into your Vitamix or high powered blender and blend until smooth.* You could also use an immersion blender directly in the stockpot, although it won’t be as smooth.
- Start blending slowly so the soup won’t explode everywhere.
- Pour the blended soup back into the stockpot.
- Stir in bacon.
- Taste and re-season, if necessary.
- Serve with air fryer pretzel bites and enjoy!
- *If you don’t have a large blender, you may need to blend the soup 1/2 at a time.
- This soup is VERY rich. A little goes a long way.
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