There comes a time in your life when you just have to make cheese and beer soup. Oh yeh.
This recipe is super delicious and enticing— sometimes you just need to enjoy a treat and this recipe is amazing, comforting, satisfying and probably 1 million calories of pure yum!
Here’s how it all came about:
This morning, my husband looked at me with puppy dog eyes and said, “Can we PLEASE make beer and cheese soup…with jalapeno’s and pretzels.” How could I say no? The man was on stay-cation (vacation that doesn’t involve travel). That, and my mouth started to water….
This is a fantastic Beer and Cheese Soup recipe – the only thing you need to make this even better are some hot pretzels covered in salt.
Go ahead and indulge!
Beer and Cheese Soup
- 8 thick slices of THICK bacon – Oscar Meyers makes a good one and if you are one of my local followers, check out eatlocalnj.com for some GREAT bacon as well.
- 1 yellow onion, diced
- 2 stalks of celery, diced
- 3 jalapeno peppers, diced (1 unseeded and 2 with seeds – feel free to remove all seeds if your not a fan of spice)
- 3 large cloves of garlic, minced
- 3 tbs. butter
- 1/4 cup of all-purpose flour
- 4 cups chicken broth
- 1 (12 oz) bottle of beer – I used Samuel Adams Boston Lager.
- 1 cup of heavy cream
- 2 tsp. Worcestershire sauce
- 2 ½ cups sharp cheddar cheese, shredded or freshly grated
- 1 lbs. smoked Gouda, cut into smaller chunks so it melts easily
- Salt and pepper to taste
- In a soup pot over medium- high heat brown bacon until crispy.
- Using a slotted spoon, transfer bacon to a plate lined with paper towel to drain and put it to the side.
- Spoon off and discard ½ of the bacon drippings in the pot (use judgment here – if you have a TON of bacon grease, remove more. You want about just a little in the bottom of the pot for flavor).
- Return the pot to medium heat and add onion, celery, jalapeno peppers and garlic. Cook until vegetables soft, about 8 minutes.
- Add butter and continue to cook until the butter has melted.
- Add flour and cook for 1-2 minutes, stirring constantly.
- Slowly whisk in chicken broth, making sure there are no clumps.
- While whisking, make sure to scrape up the bottom of the pot with your spoon to get all the bacon bits on the bottom.
- Simmer the soup mixture for 15 minutes.
- Add the beer and continue simmering for another 10 minutes.
- Add heavy cream and Worcestershire sauce.
- Add sharp cheddar cheese then the Gouda cheese and stir until all the cheese is completely melted.
- Let soup simmer for 5 minutes then season with salt (if needed) and pepper.
- Ladle soup into bowls and garnish with bacon ( I also put a little left over grated cheddar cheese on top).