This soup can be made on the stovetop or left to simmer in the slow cooker. Whichever method you choose works just fine. I have actually made beer and cheese soup both ways. I am simply mesmerized by the beer, bacon, and burger in this soup. Can you even call it a soup? It’s more like a buffet in a bowl! Seriously, this is one hearty dish of comforting goodness for the old belly. You have got to try this!
Check out what my pals over at Group Recipes had to say about this recipe:
I have seen several recipes for beer and cheese soup on this site- I adapted the ones I liked to make my own variety. I worked at a brewery for two years, and they made this soup. My recipe is the closest that I’ve found to match their awesome recipe!
Indeed, this soup is definitely the real deal! It’s chock full of cheese, flavor, and wholesome goodness. You won’t be able to only have just one bowl.
Ingredients
12 ounces thick cut Hormel bacon, uncooked
1 pound lean ground beef
¼ cup Gold Medal all-purpose flour
2 tablespoons Montreal steak seasoning
2 teaspoons smoked paprika
1 (12 ounce) beer (I used Blue Moon)
4 cups Borden half and half
16 ounces Kraft mild cheddar cheese, shredded
croutons, pickles, bacon bits (optional garnishes)
Instructions
Warm an 8 quart pot over high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally. Add beef into pot. Break beef up with a wooden spoon. Cook until cooked through, stirring occasionally. Drain bacon/beef drippings as necessary; only leave about 2 tablespoons of drippings in the pan. Stir in flour, seasoning and paprika. Stir until flour is coated. Add beer and scrape the bottom of the pot with a spoon to deglaze the pan, allow to cook for 3 minutes. Add half & half. Stir to combine and bring to a bubble. Add cheese and stir until cheese is melted. Allow to simmer until ready to serve, stirring occasionally. Half and half is a US dairy product made up of half cream and half milk. Feel free to substitute accordingly. You may also use all cream, which would make the soup more rich. All milk would tone down the soup.
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Quick Tip: This recipe is super easy to double or even triple when feeding a large group.
Thank you to Key Ingredient for this great recipe.