Beer Cheese Soup

5 from 45 votes

Smooth and creamy this soup is just a treat to eat. Plus it's easy to make so this beer soup is a winner!

Prep Time15

Cook Time30

Total Time45

Course: Dinner Recipes

Cuisine: American

Servings: Servings

Calories: 325kcal

Author: Laura

10 bacon strips
1 onion chopped
2 cloves garlic minced
⅓ cup flour
8 oz cream cheese
1 ½ cups half and half you can use a mixture of milk and heavy cream, or even evaporated milk
2 cups chicken broth
1 tsp corn starch
2 cups shredded cheddar cheese
12 oz. beer I used Miller light in this
1 Tablespoon worcestershire
2 teaspoons hot sauce
Chives for garnish, optional

Fry bacon on both sides until crispy.
Remove, and set aside on a paper towel to drain, once drained crumble it
Sauté onion in the bacon grease over medium heat until onion is soft and begins to brown a little
Stir in garlic and flour until flour is completely distributed (i.e. no lumps left)
Stir in cream cheese to get it started melting
slowly add the half and half while stirring continuously
then slowly add the chicken broth a little at a time, continuing to stir and break up the cream cheese until the mixture is smooth
toss the shredded cheese with the corn starch, it will lightly coat the cheese and fall through the cheese to the bottom of the bowl, no worries just toss it all in
sprinkle some of the cheese on top of the soup and stir it in, repeat with the remaining cheese until it's all incorporated keep the heat very low
Add in beer, Worcestershire sauce, and hot sauce, and stir constantly to keep it from curdling, always keep the heat very low
And finally, crumble bacon, set aside some for garnish, and stir the rest of the bacon it into the soup
garnish with extra bacon and add it to the top of the soup bowl along with chives or green onion for serving