Cheddar Cheese and Beer Soup


1/2 lb bacon, plus 4 extra strips, cut into small pieces
4 tbs butter, cut into chunks
3 ribs celery, diced
1 red onion, diced
1 cup flour
3 cups chicken stock
4 cups milk
1 lb sharp cheddar cheese, shredded
1 tbs Worcestershire sauce
1 tbs Tabasco sauce
kosher salt and black pepper to taste
1/2 cup warm amber beer
chives, chopped for garnish
crispy bacon for garnish


  • Add the bacon to large sauce pan and fry until almost crispy. Reserve about 1/4 cup of the bacon for garnish.
  • Drain off most of the fat, then add the butter.
  • When the butter has melted add the celery and onion and saute until onions are translucent and celery is tender.
  • Add the flour and using medium heat whisk until a roux forms.
  • Continue to stir until all lumps have been removed and the roux is blonde in color.
  • Slowly add the chicken stock while continuing to whisk until smooth.
  • Meanwhile warm the milk in the microwave, then carefully add the the sauce pan and stir to combine.
  • Add the cheese a little at a time and continue to stir until all of the cheese has melted.
  • Season with salt and pepper, then add the Worcestershire, Tabasco and beer.
  • Allow to simmer for another 15 minutes, then taste for seasoning and adjust if necessary.
  • To serve, ladle soup into bowls and garnish with chopped chives and the reserved bacon.




15 min


30 min


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