Cheddar Beer Soup
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 4
  • 4 bacon slices, cut into small pieces
  • 2 medium leeks (white and pale green parts only), sliced
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 2 cloves of garlic
  • 1 bay leaf
  • 4 tbsp unsalted butter
  • ⅓ cup flour
  • 2 cups whole milk
  • 1¾ cups chicken broth
  • 1 (12-oz) bottle Pilsner beer
  • 1 tbsp Worcestershire sauce
  • 1 tsp dry mustard
  • 4 cups extra-sharp Cheddar. grated
  • Sea salt and freshly cracked black pepper, to taste
  • Fresh chives, chopped
  1. Cook the bacon bits in a large Dutch oven over medium heat until browned and crisp.
  2. Remove the bacon with a slotted spoon from the Dutch oven and place on a paper towel to drain the grease. Set aside to use later.
  3. Add the butter to the Dutch oven along with the leeks, carrots, and celery.
  4. Cook, stirring occasionally, for 6-7 minutes, or until tender.
  5. Add the minced garlic and cook, stirring constantly, for 1 minute.
  6. Add the flour and combine well with the veggies. Cook, stirring often, for 3 minutes.
  7. Slowly, in a steady stream, whisk in the chicken broth, beer, then milk.
  8. Add the Worcestershire sauce, dried mustard, and bay leaf.
  9. Simmer for 30 minutes, or until the veggies are completely tender.
  10. Side Note: Don't let the mixture boil or the milk can curdle.
  11. Remove the bay leaf from the soup and then add the shredded cheese. Stir until the cheese in completely melted.
  12. Blend the mixture with an immersion blender until smooth and creamy.
  13. Taste and season with sea salt and freshly cracked black pepper, to taste.
  14. Serve topped with bacon bits and freshly chopped chives. Enjoy!
Recipe by For the Love of Cooking at