Beer Cheese Soup with Bacon

It's a full flavored savory and tangy soup. The beer flavor in the soup is often mild and blends with the creamy cheese and other ingredients, making it less pronounced than drinking a beer. The richness of the cheese and the addition of other flavors like garlic, onions, and spices can balance out the beer taste, making it more palatable.

Bring a batch of this to your next tailgate. This soup is perfect for tailgating!

For beer cheese soup, I recommend a lager, pilsner, or light amber ale. You want something flavorful enough to come through without making the soup bitter. You can't go wrong with your favorite beer because that will save you potential disappointment.

You can use non-alcoholic beer if you wish. The bitterness and sweetness levels will differ. Non-alcoholic beers can sometimes be a bit sweeter due to the brewing process, which might alter the taste of the soup.

For beer cheese soup, sharp cheddar is my first choice. It has enough flavor to stand up to the beer and gives you that classic beer cheese taste. You can also use mild cheddar, gruyère, fontina, gouda or Monterrey Jack.

Do not let the soup come to a boil after adding the cheese. Boiling can cause the proteins in the cheese to separate and curdle.

Choose full-fat milk, cream, or half-and-half instead of low-fat or skim milk. The higher fat content helps prevent curdling.

Add the cheese slowly, in small amounts, and stir constantly. This helps the cheese melt evenly and prevents clumping.

Use freshly grated cheese rather than pre-shredded cheese, which contains anti-caking agents that will affect the texture of the soup. It won't melt the same.

Select a beer with a mild flavor, such as a pale ale, lager, or amber ale. Avoid using overly bitter or strong-flavored beers like IPAs or stouts. You can also use less beer if you are concerned about the flavor.

You can also increase the amount of cheese you use. This will help balance the flavor.

Be sure to season well and season to taste. Taste the dish repeatedly and make adjustments as necessary.

Flour is used to thicken the soup as it simmers. This coupled with grated cheese and heavy cream (or half and half or milk) will thicken it up. You thicken it up even more by adding additional cheese. It will also thicken up substantially after it cools and it sits.

You can also use a cornstarch slurry for thickening if you don't want to use flour. Combine 1-2 tablespoons of cornstarch with 1-2 tablespoons of water. Add the slurry to the soup (before adding cheese and cream) and stir until the soup thickens. I have found that flour works best.

With the additions of bacon, carrots, onions, and celery the soup will have somewhat of a chunky texture. If you prefer a completely smooth soup, blend the soup (once cooked) with an immersion hand blender or a high-powered blender.

A heavy-duty Dutch oven is ideal due to its thick walls and even heat distribution. It's perfect for soups and stews, and its size accommodates plenty of ingredients. I use this Dutch oven that can be found on Amazon.

A large soup pot or stock pot is another good choice. Use something with a heavy bottom.

Store leftovers in the fridge tightly covered and sealed for 3-4 days.

You can reheat it in the microwave or on the stove until warm.

You can freeze it tightly covered and sealed for 2-3 months for best quality. When ready to eat, thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Reheat on the stovetop over medium heat (or microwave), stirring occasionally. If the soup has thickened, you can add a bit of milk or broth to reach the desired consistency.