Name: Cheddar Bacon Beer Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 dash olive oil; 1/2 pound slab bacon (diced); 1/2 an onion (diced); 1/2 a red bell pepper (seeded and diced); 1 stalk celery (diced); 3/4 cup all-purpose flour; 1 bottle beer (12 oz size, pale ale is best); 1 quart chicken stock; 1 1/2 cups heavy cream; 1 pinch salt; 1 block aged yellow cheddar cheese (12-14 ounces, grated); 2 tablespoons Dijon mustard; 2 tablespoons apple cider vinegar; 1 dash worcestershire sauce; 1 dash Sriracha; goat cheese (crumbled as needed for garnish); fresh thyme leaves (as needed for garnish)

It is well documented that Marc and I are huge Disney fans. Just to give perspective, in almost 4 years together we went to Disney World 3 times. On two of those trips we also went on to spend a few days on the Disney cruises. We ate lunch in Epcot at Le Cellier in the Canada pavillion on one of those wonderful trips. Its cheddar bacon beer soup is legendary and when we tried it the legend was proven very true!

The cheddar bacon beer soup at Le Cellier. Dipping soft pretzels into it is just the best thing ever! — My cheddar bacon beer soup at Le Cellier was one of my favorite foods on the trip! Dipping soft pretzels into it was just the best thing ever. I decided to make my own version at home to recapture that wonderful lunch!

Diced slab bacon forms the foundation of the cheddar bacon beer soup. — Diced slab bacon formed the foundation of the cheddar bacon beer soup. The rendered out fat and saltiness gave it so much incredible flavor.

Aromatic onion, red bell pepper and celery give so much flavor to the cheddar bacon beer soup. — Yummy onion, red bell pepper and celery gave so much flavor to the cheddar bacon beer soup as well.

The incredibly aromatic base for the cheddar bacon beer soup cooking away. — The incredibly aromatic base for the cheddar bacon beer soup cooked away for a few minutes to soften.

The soup base with all of that glorious beer and cream simmering. — Flour, chicken stock, beer and heavy cream went in next. It formed a thick, luscious base for the cheddar bacon beer soup that I loved. That soup base simmered for a few minutes to really develop great flavor.

This aged yellow cheddar is just so incredible in the cheddar bacon beer soup! — While the base of the cheddar bacon beer soup cooked, I grated a whole lot of aged yellow cheddar. I’m all about the convenience of the packaged shredded cheeses, but this was an instance where the cheddar used had a big effect on the taste of the soup. A block of aged freshly grated yellow cheddar really made a difference, and it was maybe only a dollar more expensive than a package of the shredded stuff.

The cheddar bacon beer soup getting whisked smooth. — I whisked the cheddar, some Worcestershire and other yumminess into the base to bring the cheddar bacon beer soup all together. Then I broke out my wonderful immersion blender to puree it into a luscious, gorgeous smooth texture. Finally, I ladled it into pretty soup crocks and garnished the soup with goat cheese and thyme!

All I had to say was “wow” when I tasted it, and Marc echoed my sentiments. All of the flavors were there singing together gorgeously. Adding the goat cheese just gave so much extra flavor and creamy texture to the soup too. We were instantly transported to our amazing lunch at Le Cellier and enjoyed relishing the memories!

5 from 1 vote

Cheddar Bacon Beer Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Cheddar bacon beer soup is so incredibly rich and flavorful. It has 3 of the tastiest ingredients in the food world in one amazing bite!

Course: Soup

Keyword: Cheddar Bacon Beer Soup, Soup

Servings: 6

Calories: 549 kcal

Author: Jeanie and Lulu's Kitchen

Ingredients

1 dash olive oil
1/2 pound slab bacon diced
1/2 an onion diced
1/2 a red bell pepper seeded and diced
1 stalk celery diced
3/4 cup all-purpose flour
1 bottle beer 12 oz size, pale ale is best
1 quart chicken stock
1 1/2 cups heavy cream
1 pinch salt
1 block aged yellow cheddar cheese 12-14 ounces, grated
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 dash worcestershire sauce
1 dash Sriracha
goat cheese crumbled as needed for garnish
fresh thyme leaves as needed for garnish

Instructions

In a large dutch oven, heat the olive oil over medium high heat. Add the diced bacon and let it cook through for about 5 minutes while the yummy bacon fat renders out. Once that is done, add the onion, red bell pepper and celery. Let them get soft and fragrant for a minute or two.
The flour goes in next, stir it in with the vegetables and bacon while it cooks off for about two minutes. Then pour in the beer, chicken stock, heavy cream and salt and give the soup base a big stir. Bring it to a gentle boil, then turn the heat to medium low and let it simmer for 20 minutes.
When that is done, slowly add in the grated cheese while whisking it in to make it smooth. Once the cheddar is all whisked in add the mustard, apple cider vinegar, Worcestershire and Sriracha. Give everything a final whisk, then move the pot off of the heat and turn off the burner. Take out your immersion blender and blend the soup thoroughly until it is smooth. You could also carefully pour the hot soup into a regular blender in batches and puree it that way. Do not fill it all of the way and make sure to use a towel on top of the blender to prevent an unsafe mess.
Once the soup is pureed, ladle it into pretty bowls or crocks and crumble in a little goat cheese for extra creaminess. Top with a sprinkle of fresh thyme and serve immediately while hot!

Nutrition Facts

Cheddar Bacon Beer Soup

Amount Per Serving (1 bowl)

Calories 549 Calories from Fat 410

% Daily Value*

Fat 45.6g70%

Saturated Fat 24g150%

Cholesterol 126mg42%

Sodium 1220mg53%

Potassium 239mg7%

Carbohydrates 9.7g3%

Fiber 0.7g3%

Sugar 2g2%

Protein 21.1g42%

Calcium 350mg35%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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