Last night, I made Beer Cheese and Bacon soup and it was to die for! Other than the fact that I totally got distracted shredding the cheese, and may or may not have burned the bacon a little bit, this was a complete cooking win! All in all, this is a pretty simple dish too! Takes approximately 45 minutes to cook, but note that it requires pretty constant supervision.
What You’ll Need
10 slices of Bacon
1/2 cup of finely chopped Onion
1 tbsp. Dijon Mustard
2 cans of Chicken Broth
2 cups frozen diced Hash Browns
1 12oz. Bottle of Light Beer (I used an IPA)
1 cup of Heavy Cream
6 oz. shredded Sharp Cheddar
5 oz. shredded White Cheddar
1/3 cup All Purpose Flour
In hindsight, I would recommend chopping the onion and shredding the cheese before starting anything else. Then you don’t do like I did and burn the bacon because you are too distracted shredding the cheese!
Next cook your bacon in a dutch oven and drain on paper towels. Keep the excess drippings in the pan, and throw the onion in. Cook 2-3 minutes, or until tender. Next, slowly stir in the flour and mustard. This mixture will be super thick. Gradually mix in both cans of chicken broth, and stir until well blended. Add in the frozen potatoes and beer, and bring to a boil. Once a boil is reached, reduce heat and simmer for about 5 minutes. Pour in the heavy cream and stir until warm. Gradually stir in the cheeses and stir really well until melted. Stir in 3/4 of the bacon and let simmer for about 10 more minutes.
Finally, serve with the excess bacon on top. This is the PERFECT cold weather dish. We loved it on a chilly night in Daytona!