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Beer cheese soup


  • 4 slices of bacon cut into pieces
  • 1 small red onion diced about half cup
  • 3 celery celery stalks finely diced
  • 4 tablespoons of butter
  • 3/4 cup flour
  • 2 cups of chicken or vegetable stock
  • 4 cups of whole milk you can use 2% if that's what you have but do not use skim
  • 3/4 pound of extra sharp cheddar cheese grated
  • 1 tablespoon of Tabasco
  • 1 tablespoon of Worcestershire
  • salt and pepper to taste
  • 1/2 cup of beer warmed


  1. In a large stock pot or a dutch oven, cook the bacon, stirring over medium heat until browned. Remove the bacon and set aside. Add the butter, the onion and celery and cook until the onions and celery are softened and translucent.
  2. Add the flour and cook whisking for about 4 minutes to cook out the flour until it smells nutty. Slowly whisk in the chicken stock and bring to a simmer. Simmer for about 10 minutes. Slowly add the milk, whisking constantly. Simmer for about 15 minutes but DO NOT bring to a boil after you add the milk.
  3. Remove from the heat and whisk in the cheese until melted and smooth. Whisk in the tabasco, Worcestershire and the warm beer. Stir back in the bacon and season with salt and pepper.

Recipe Notes

Note - Best served with a little extra bacon and green onion for a garnish and LOTS of pretzel bread.