This soup is a rich and savory dish that packs a flavorful punch. The sharp tang of the cheddar cheese is enhanced by the breadiness of the beer, which also adds a distinct malty undertone. The smoky, saltiness of the bacon is infused throughout the soup, adding a depth of flavor and texture. Together, these ingredients create a hearty and comforting soup that is both decadent and satisfying.
Cheddar, Beer, & Bacon Soup
Dusty TidwellShare
Cheddar Beer & Bacon Soup
Dusty Tidwell
Rated 4.5 stars by 2 users
Ingredients
- 10 slices bacon, chopped
- 1⁄2 cup finely chopped onion
- 1⁄3 cup all-purpose flour
- 1⁄2 tsp dry mustard or 1 Tbsp. Dijon-style mustard
- 1⁄2 tsp dried thyme or oregano, crushed
- 2 14.5 oz cans reduced-sodium chicken broth
- 3 cups frozen diced hash brown potatoes
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1 12 oz bottle wheat beer or ale
- 1 cup heavy cream
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1 1⁄2 cups shredded sharp cheddar cheese, room temperature
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1 1⁄4 cups shredded white cheddar cheese (5 oz.), room temperature
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1⁄2 cup chopped green onions
Directions
In a 4-qt. Dutch oven cook bacon over medium heat until crisp. Drain on paper towels, reserving 3 Tbsp. drippings in pan. Add onion to reserved drippings; cook until onion is tender, stirring occasionally.
Stir in flour, mustard, and thyme (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Stir in potatoes and beer. Bring to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in cream; heat through.
Gradually add both cheeses, stirring after each addition until melted. Stir bacon and green onions into soup. If desired, serve with hot pepper sauce and additional bacon slices, cheese, and/or green onions.