Bacon and Cheese Soup

LAST UPDATED: Jan 28, 2021 | PUBLISHED: Nov 17, 2013 | By:

Bacon and Cheese Soup is rich, creamy and hearty. It is bacon, cheese, cream, and beer for an abundance of flavor. It’s quick and easy to make for game day, but so good you’ll want it every day!

soup in white bowl next to baguette

There’s nothing like a bowl of warm, creamy soup on a cold day. Make it bacon and cheese soup – with a little beer for flavor – and you have the perfect soup for game day with all of your friends. Everyone will be cheering for this soup!

Bacon and cheese soup should definitely be part of your recipe repertoire. Once you learn how to make it, you’ll want to start making it every fall and keep serving it all winter long. You may even find yourself serving it on cool spring evenings. It’s that good!

This is the ultimate comfort food. Made with crisp bacon, melted cheese, creamy half and half, and warm beer – just the smell of it simmering in the kitchen is reason enough to kick off your shoes and curl up in a blanket. Or call your friends over for the big game. Either way is a win!

This bacon and cheese soup is so easy to make, too! In just a few easy steps, you’ll be on your way to homecooked happiness.

You’ll love these easy recipes for game day appetizers and the best game day dip recipes and a loaf ofartisan bread to go along with your soup. It’s quick and easy and SO delicious!

soup on table with stack of bowls
cheese soup on baguette

Bacon Cheese Soup Ingredients

A list of everything you’ll need to make this delicious bacon and cheese soup. Make a batch today – you won’t regret it!

  • Bacon – Cook until crispy for best texture and unbeatable flavor. You can substitute bacon pieces if you prefer.
  • Butter – Combines with flour to make a roux (for thickening), salted or unsalted.
  • Flour – Thickens the soup.
  • Onion Flakes – Add a hint of flavor.
  • Heavy Cream – Creates a luxuriously creamy soup. You can substitute half and half if you prefer.
  • White Cheddar Cheese – Fresh shredded cheddar adds to the creamy texture and gives it robust flavor.
  • Gloucester Cheese – Any variety!
  • Fontina Cheese – For a gentle nutty flavor.
  • Beer – Gives a warm, earthy flavor. Use your favorite beer – the options are endless to customize this simple soup recipe. A light brown, amber, or red ale beer is preferred.
  • Vegetable Stock – The flavorful base of this soup.
  • Pepper – To taste.

How To Make Bacon and Cheese Soup

For the full recipe, see the printable recipe card below.

  1. Make Bacon – Slice bacon thinly and fry on medium heat until crisp. Remove heat and set aside.
  2. Brown Butter – Melt butter over medium heat and allow it to brown. It will start to smell nutty. Reduce heat to medium low.
  3. Make Roux – Add onion flakes and stir well. Stir in flour, making sure there are no clumps.
  4. Add Cream – Pour in cream (or half and half) and stir until combined.
  5. Add Cheeses – Add shredded cheeses into pan, stirring continuously.
  6. Simmer with Beer and Stock – Add beer and vegetable stock, and allow to simmer until smooth and incorporated. Stir in bacon, leaving a little aside to garnish. Pepper to taste.

Tips and Tricks

Cook up the perfect bacon and cheese soup. It’s easy when you follow these tips and tricks!

  • Bacon – The keyword here is crisp. You don’t want the bacon to be overcooked and crunchy. However, undercooked bacon just turns soft in soup.
  • Roux – Your mixture of melted butter and flour used as a thickening is called a roux. The longer you allow the flour to brown, the more flavor it will have. There’s a range of flavor – for a mild white sauce you want a blonde roux, and for a spicy Cajun dish you want a dark roux. Let your flour cook for at least 1 minute (stirring continuously) to eliminate any floury taste.
  • Shred – Pre-shredded cheese is convenient, but its flavor just isn’t as good as blocks of cheese. It’s lower quality and tends to be dry due to added preservatives. Fresh shredded cheese melts easily, and therefore, is less likely to clump and creates a creamier consistency.
  • Cornstarch – To further avoid clumps, toss the cheese with a bit of cornstarch first (about 1 tablespoon cornstarch per 1 pound shredded cheese). It won’t affect the flavor, and it will help the cheese bind to the liquid.
  • Low Heat – Cheese separates in high heat, so keep heat low enough to prevent separating. Be patient – even over low heat it will eventually melt and leave you with a smooth, creamy base. Add a small handful of shredded cheese and stir until smooth and incorporated. Continue adding one handful at a time, stirring in between until combined.
  • Beer – This is not the time for light beer. Instead, look for one with malt to balance out the cheeses’ flavors. A light brown, amber, or red ale is just what this soup needs.
Can I make bacon and cheese soup with any kind of cheese?

The best kind of cheeses for soups have a high moisture content and low melting point, such as sharp cheddar, Swiss, and fontina. Dry, aged cheeses don’t melt well since they’re so low in moisture, and some cheeses like mozzarella get stringy instead of smooth. But feel free to try mild or medium cheddar, or use more of one type if you don’t have all three the recipe calls for. This recipe is forgiving!

How much beer is in bacon and cheese beer soup after cooking?

After 1 hour of simmering, a recipe that makes 6 servings of soup with 1 bottle of beer (like this recipe) will have about 3 1/2 grams of alcohol left. That is 25% of its original alcohol content. This is equal to about 0.6 grams of alcohol per serving. Use your best judgment when serving and consuming any dish containing alcohol.

Can I make bacon and cheese beer soup without beer?

Yes, you can make this recipe without beer, although it will alter the final flavor. Not only does the beer add to this soup’s flavor, but the tartaric acid in it also helps to prevent the cheese from clumping. To help with this, add a small splash of lemon juice. A small amount won’t affect the overall flavor, and the tartaric acid will help stop clumping.

How to Store

  • Refrigerate – Store leftover soup in a sealed, airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium low heat.
  • Freeze – Allow soup to cool completely, then freeze in a sealed, airtight container for up to 3 months. There’s a chance the cheese may separate when frozen. Tip: If you’re making soup ahead of time and freezing for later, don’t add the cheese. Save it for later when you’re ready to reheat and serve the soup.

Serving Suggestions

Serve with Beer Bread and Honey Butter

More Bacon Recipes

If you love this bacon and cheese soup, you will want to try my other bacon recipes! Click on the links below for the full recipes.

2 white bowls of bacon and cheese soup next to bottle of beer

More Easy Dinner Recipes

bacon beer & cheese soup recipe

Bacon and Cheese Soup

Author: Julie Blanner
Rich and creamy bacon and cheese soup, perfect for a hearty dinner or an easy starter.
5 from 6 votes
Cook Time 20 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 6
Calories 475 kcal

Ingredients
  

  • 4 slices bacon
  • 4 tablespoons butter
  • 1 tablespoon onion flakes
  • ¼ cup all purpose flour
  • 1 cup cream or half and half
  • 8 ounces white cheddar
  • 8 ounces gloucester cheese {I use one with chives in it}
  • 8 ounces fontina
  • 12 ounces beer light brown, amber or red
  • ½ cup vegetable stock
  • pepper to taste

Instructions
 

  • Slice bacon thinly and fry on medium heat until crisp. Remove bacon and set aside.
  • Melt butter and allow it to brown (smells nutty). Reduce heat to medium low. 
  • Add onion flakes and stir well. Stir in flour. Add cream and stir. Shred cheeses into pan, stirring continuously.
  • Add beer and vegetable stock, and allow to simmer until smooth and incorporated. Stir in bacon, leaving a little aside to garnish. Pepper to taste.

Notes

Substitutions

  • Bacon – Use bacon pieces for an easy shortcut.
  • Cheeses – Use your favorite cheeses that melt well. 
  • Flour – Substitute with gluten-free flour to make it gluten-free.

To Store

  • Refrigerate – Store leftover soup in a sealed, airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium low heat.
  • Freeze – Allow soup to cool completely, then freeze in a sealed, airtight container for up to 3 months. There’s a chance the cheese may separate when frozen. Tip: If you’re making soup ahead of time and freezing for later, don’t add the cheese. Save it for later when you’re ready to reheat and serve the soup.
 

Nutrition

Calories:475kcalCarbohydrates:8gProtein:22gFat:38gSaturated Fat:22gCholesterol:113mgSodium:782mgPotassium:119mgFiber:1gSugar:1gVitamin A:999IUVitamin C:1mgCalcium:487mgIron:1mg
5 from 6 votes
Did you Make This Recipe?Mention @JulieBlanner
Disclosure

mini loaves of bread gift wrapped