Beer Soup with Cheese

This is a zesty soup made with chicken stock, milk, and beer. The cheddar cheese gives it a smooth, sharp flavour and crisp bacon adds a smoky finish. Serve it with a crusty pumpernickel rolls and sweet butter.

Number of servings : 4

Prep time: 15 Minutes

Cooking time: 15 Minutes

Type of meal : | Soups | Soups

Special diet :


2 medium leeks, diced
2 carrots, diced
2 celery stalks, diced
2 teaspoons finely chopped garlic
1 bay leaf
1/4 cup butter
1/3 cup flour
2 cups whole milk
1 1/2 cups chicken stock
1 bottle beer (not dark)
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon salt
1 /4 teaspoon ground black pepper
1 pound grated aged cheddar cheese
3 1/2 ounces bacon, chopped and fried


1. In a nonstick skillet over medium heat, sauté the leeks, carrots, celery, garlic, and bay leaf, stirring occasionally, until tender, about 5 minutes. Reduce heat, sprinkle flour on the vegetables, and sauté 3 minutes longer, stirring to prevent browning.

2. Using an electric mixer or whisk, gradually add the milk, stock, and beer and simmer for 5 minutes, constantly stirring. Add the Worcestershire sauce, mustard powder, salt, and pepper.

3. While stirring, add handfuls of cheese in a few batches and cook until the cheese melts, but do not boil. Remove the bay leaf from the finished soup and serve with fried bacon bits sprinkled on top.

Nutritional information: