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Beer Cheese Soup with Bacon

Cook Time 30 Minutes

Serves 4

  • 12 slices bacon
  • 1 white onion, diced
  • 1 poblano pepper, seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 (12 oz) can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels, for garnishing
  • 1/8 cup fresh parsley, finely chopped
  • Salt and Pepper + Three Chiles, for seasoning
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • Your favorite hot sauce

Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.

 

Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.

 

In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.
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Beer Cheese Soup with Bacon

Beer Cheese Soup with Bacon

Author Mark & Fey
Print Pin
Course Appetizer, Lunch
Keyword Bacon, Beer Cheese, Soup
Cook Time 30 minutes
Servings 4

Ingredients

  • 12 slices bacon
  • 1 white onion diced
  • 1 poblano pepper seeded, finely diced
  • 6 oz shredded mild cheddar cheese
  • 6 oz shredded sharp cheddar cheese
  • 4 tbsp butter
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 1 12 oz can of Pabst Blue Ribbon
  • 1/4 cup salted pretzels for garnishing
  • 1/8 cup fresh parsley finely chopped
  • Salt and Pepper + Three Chiles for seasoning
  • Kosher salt for seasoning
  • Black pepper for seasoning
  • Your favorite hot sauce

Instructions

  • Start by placing your bacon slices on a sheet tray. Set your grill or oven to 400 degrees F. Cook your bacon for 15 to 20 minutes or until crispy. Remove from the heat and set aside. Once the bacon cools down, chop the bacon into bite sized pieces. Save the bacon grease, you’ll need it.
  • Set a big pot to medium heat. Add your bacon grease and butter. Add your poblano pepper and the white onion. Cook for a minute until the butter melts. Add your flour and stir it in until evenly combined. Add your chicken stock, heavy cream and your can of Pabst Blue Ribbon. Stir everything in until evenly combined. Season with your Salt and Pepper + Three Chiles. Add your cheese and turn the heat to low. Stir and let it simmer for 6 to 10 minutes or until thickened. Season with Kosher salt and black pepper to taste. Turn off the heat and get ready to serve.
  • In a bowl, serve your beer cheese soup and top with bacon, hand crushed pretzels, cilantro and a few drops of your favorite hot sauce.