Bacon and Cheese Soup

Print Recipe

4.88 from 8 votes

Rich and creamy bacon and cheese soup, perfect for a hearty dinner or an easy starter.

Cook Time20

Total Time20

Course: Main Course

Cuisine: American

Servings:

Author: Julie Blanner

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
black 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.

Video

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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