Beer 3-Cheese Soup with Bacon

A pilsner style or lager beer would work best with this recipe.  I used Alarmist Brewing’s “Crispy Boy” Pilsner Style lager.

Beer 3 Cheese Soup with Bacon
Beer 3 Cheese Soup with Bacon

The Ingredients

Bacon: Regular cut bacon works great.  Six slices of bacon should yield about 1/4 cup fat.  Since you are cooking in the bacon fat, you may have more fat if you have a thicker cut bacon.

Celery, Carrot, Onion:  This is your base for the soup.  These vegetables should be relatively the same size.   The celery and carrot cook first to give it a head start breaking down.

Garlic and Jalapeno:  These are your aromatics for the soup.  You could increase or decrease these ingredients easily. 

Dried Thyme:  Dried thyme is easy to find, but if you have fresh. use 1.5 teaspoons of it.

Half and Half: Don’t have half and half?  Mix half of whipping cream and half milk together.  Don’t have whipping cream?  Use milk.  It will be a different consistency, but you can still use it!

Chicken Broth:  Always use low sodium.  You can always add more salt to your mixture later!

Beer: Use a pilsner style.  Crisp, fresh, and light will be a perfect addition to the soup.

Cheeses:  I used 50% extra sharp cheddar cheese, 25% white cheddar, and 25% gruyere.  You could definitely play around with the different cheeses.

Chives: for garnish. I used chives because it was the only thing that survived in my garden!  Fresh thyme would work and also bread.

Beer 3 Cheese Soup with Bacon
Beer 3 Cheese Soup with Bacon
Beer 3 Cheese Soup with Bacon
Beer 3 Cheese Soup with Bacon


  • Soup can be stored 3-4 days.  
  • Freeze in freezer safe containers. 
Beer 3 Cheese Soup with Bacon

Beer 3-Cheese Soup with Bacon

Beer cheese soup using extra sharp cheddar, white cheddar, and gruyere cheese.
Prep Time 20 minutes
Cook Time 25 minutes


  • 6 slices bacon
  • 1/2 cup celery medium dice
  • 1/3 cup carrot half slices
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 1 tbsp diced jalapeno seeds removed
  • 1/2 tsp dried thyme
  • 1/4 cup all purpose flour
  • 1 cup half and half
  • 1 cup chicken broth low sodium
  • 1 cup lager or pilsner beer
  • 6 oz extra sharp cheddar cheese
  • 3 oz white cheddar cheese
  • 3 oz gruyere cheese
  • 1/2 tsp Worcestershire sauce
  • chives garnish


  • In a large stockpot on medium heat, fry the pieces of bacon. Once cooked, remove with slotted spoon onto a paper towel.
  • Sauté celery and carrot in bacon fat on medium heat for 3 minutes. Add the onion, and cook another 3 minutes. Add garlic, jalapeno, and dried thyme. Cook one more minute.
  • Slowly whisk in flour, and cook 2 minutes. Whisk in half and half and broth. Raise heat to bring mixture to a simmer.
  • Add beer and simmer on medium low heat for 8 minutes.
  • On low heat, add cheeses and Worcestershire sauce. Season with salt and pepper to taste. Garnish with cooked bacon and chives.

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