Beer + Jalapeño Cheddar Soup with Bacon

Ok, let's just get this out of the way right now... this is not healthy soup. This is what my cowboy and I are referring to as "The Last Hurrah" soup as we go back to eating clean and healthy in the New Year. This is the 5th soup out of my 6 week series, and definitely the most gluttonous. Beer, cheese and bacon all melted together to make one delicious soup.

What You'll Need:

6-7 slices of bacon
4 C organic chicken stock
2 C cheddar cheese, shredded
1 onion, diced
3-4 jalapeños, diced
2 stalks of celery, sliced
3 cloves of garlic, minced
1 TSP thyme
2 TBSP butter
1/4 C flour
1 TBSP Worcestershire sauce
1 TSP dijon mustard
1/2 C heavy cream
12 oz can of any IPA, I used Sculpin
cayenne, salt and pepper to taste 

Cook your bacon until nice and crispy.
Reserve 2 TBSP of bacon grease from pan. 

Add bacon grease to a large pot and heat over medium heat.
Add celery, onion and jalapeño to the bacon grease and cook until soft, about 10 minutes.
Add garlic and thyme and stir until fragrant, about 1 minute.
Melt butter in the pot, and sprinkle the flour over the veggies
Let flour cook until golden brown, about 2 minutes. 

Slowly add beer and broth to the pot and deglaze the pan.
Add crumbled bacon back to the pan and let simmer for about 15 minutes
Add the mustard, Worcestershire, cream and cheese. 
Cook until the cheese has melted. 
Season with cayenne, salt and pepper. 

Garnish with jalapeños and serve with toast or biscuits. 


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