Bacon, beer and cheese soup

    55 min

    This dish has comfort food written all over it. This soup is made by combining cheese, bacon, beer and chicken stock. It's highly indulgent and is best enjoyed on those cold winter nights.

    23 people made this

    Serves: 8 

    • 5 rashers streaky bacon
    • 30g tablespoons butter
    • 1 onion, diced
    • 1 carrot, diced
    • 1 stick celery, diced
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 bunch spring onions, chopped
    • 2 tablespoons flour
    • 500ml chicken stock
    • 700ml beer
    • 450g Kraft cheese slices, unwrapped and chopped
    • 225g mature Cheddar cheese, grated
    • 2 teaspoons garlic granules

    Prep:35min  ›  Cook:20min  ›  Ready in:55min 

    1. Place bacon in a large, deep frying pan. Cook over medium-high heat until evenly brown; drain on plate lined with kitchen towels; crumble.
    2. Melt the butter in a frying pan over medium heat. Cook the onion, carrot and celery in the butter until soft, 7 to 10 minutes. Add the bacon, basil, oregano and spring onions; cook and stir 2 minutes. Stir the flour into the mixture until completely dissolved. Pour in the chicken stock and beer; cook until heated through. Melt the cheeses in the mixture in small batches. Season with garlic granules and stir.

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    Reviews in English (23)


    This was a delicious, quick meal! I had left over bacon already cooked, so that made it even easier. I didn't think it tasted too much like beer, but just right. Even my 2 and 4 year olds and even pickier husband liked it! I used 3 cups chicken broth and 1 can beer. next time, I will use both cans of beer. My husband took half of the soup and ran it thru the food processor and added some sour cream because he wanted it smooth and more creamy. Either way tasted pretty good. A quick tasty dinner. Will make this again for sure!  -  16 Nov 2008  (Review from Allrecipes US | Canada)


    After reading the reviews I made a slight modification since I also like my cheese soup creamy. I added two cans of Campbell's cheddar cheese coup and simmered for about an hour. I then added the shredded cheddar in the last 10 minutes of cooking. I thought it turned out fine.  -  02 Jan 2011  (Review from Allrecipes US | Canada)


    excellent!!! my entire family loved it!!! Definitely will make again as is! thank you.  -  04 Nov 2008  (Review from Allrecipes US | Canada)

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