Beer, Bacon, and Cheddar Soup


Last week I picked up a 3 lb bag of taters, forgetting I already had some leftover from my last bag. I will be eating lots of potatoes this week. This soup has no potato in it, but I served it alongside a baked one because of their complementary ingredients. I found this soup on Pinterest and adapted to fit my crafty kitchen. Excuse my weird pictures.

1 c. finely chopped carrot

1 c. finely chopped celery

1 c. finely chopped yellow onion

3 small (1 large) clove of garlic, finely chopped

6 tbs butter (I used unsalted and adjusted seasoning later)

1/4 c. of flour

2 1/2 c. chicken stock (I used homemade stock!)

1 can of Yuengling

4 strips of bacon, cut into small pieces (this is a minimum. use more.)

3/4 c. heavy cream

1 c. cheddar cheese, shredded (sharper the cheddar, stronger the flavor)

1 tsp. ground mustard

1/2 tsp. cajun seasoning (could use cayenne pepper)

This may be the first recipe that doesn’t start by preheating the Enterprise.


Chop up all the veg. I cried a lot during this process, partially due to my poor chopping skills but mostly because of the onion. I need those glasses Phil has on Modern Family.


Get the bacon going on a side burner, not the sole large one. Push around the pan until cooked then place bacons on paper towels to drain until needed.


While the bacon is cooking, melt the butter with the garlic in a large pan over medium heat. I used my dutch oven, but any large pot will do (about 6 c. of soup).


Once the butter has melted and smells ahmazing, throw in all the veg – carrots, celery, and onion – and some of that bacon fat, mmmm. Let them cook down for about 10 minutes, until they are nice and soft.


Now add 1/4 c. of flour to the pan and stir constantly for 3 minutes. This is a very quick process, don’t stop stirring! Brian had to take this picture because I couldn’t walk away from the pan. VEGGIE ROUX!

I should mention that it would be handy to have the stock and beer ready and by your side prior to adding the flour.


Add the liquids, stock and beer, and bring to a boil. Reduce heat to medium and simmer for about 40 – 45 minutes.


Shred some cheese while you wait.


Turn the heat down to low and stir in the dairy, heavy cream and a cup of cheese; spices, ground mustard and cajun; and bacon!


Pair with a equally as cheesy and bacony baked potato and enjoy! 🙂