Bacon, jalapeño, beer cheese soup has all the sweet, smoky, and spicy flavors in an ultimately creamy base. It is a delightfully decadent soup perfect for staying in and hunkering down this winter.

I’m sorry if you thought this was a healthy food blog. Wipe the drool off your face and read on for the most epic beer cheese soup recipe.

I like to think this beer cheese soup, a Wisconsin and midwest staple, will erase all other varieties out of your mind.

Yes. It is that good!

This soup starts with maple smoked thick-cut bacon. That’s what gives the soup a slight sweetness which cuts through the spicy jalapeño peppers. The jalapeño is sautéed in the bacon fat.

Remember, totally not a diet friendly recipe.

The spicy bacon fat is used to make a roux with a little flour. Pour in your favorite beer. I like something with good flavor like a leftover Oktoberfest beer or an amber-colored lager.

This soup doesn’t need to cook for very long so you will still get a strong beer flavor coming through in the end.

Make sure you really like the beer you pick for this soup!

Next, it’s time to add in all the healthy stuff; heavy cream, Monterey Jack cheese, and a smoked cheddar cheese. Bacon, jalapeño, beer cheese soup screams sweater season.

After the cheese has melted and the soup is lovely and thick, add the bacon back to the pot.

I like to serve the soup with some more fresh jalapeño slices, a good twist of fresh cracked black pepper, and a soft pretzel for dunking.

It’s like the soup cousin of beer cheese dip.

Pretzel and cheese is a natural pairing.

Sorry if I ruined your New Year’s resolution with first, the bacon pizza recipe, and now this.

To be honest though, it is all about balance, amiright?

Bacon, Jalapeño, Beer Cheese Soup

Yield: Serves 4-6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Creamy beer cheese soup with maple bacon and diced jalapeño peppers.

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Ingredients

• 5 pieces thick cut maple bacon, diced
• 2-3 jalapeño peppers, seeded and diced
• 1 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp ground mustard
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken or vegetable stock
• 1, 12oz lager/ale (light or amber colored beer)
• 16oz heavy cream
• 6 oz Monterey Jack cheese, grated
• 8 oz applewood smoked white cheddar cheese, grated
• 1/4 tsp black pepper

Instructions

1. Heat a large Dutch oven over a medium flame for 2 minutes. Add the diced bacon once the pot is hot. Cook until crispy, about 10 minutes. Remove the bacon with a slotted spoon and transfer to a plate lined with a paper towel to drain.
2. Reduce the heat to medium/low. Add the jalapeño peppers. Sauté peppers for 3 minutes until softened.
3. Add the salt, onion powder, paprika, garlic powder, and ground mustard. Mix to combine.
4. Add the flour, stir until no more flour is visible. Cook for 1 minute.
5. Pour the stock, beer, and heavy cream into the pot. Whisk to combine and break apart the roux.
6. Bring to a simmer over a low flame. Simmer for 7 minutes.
7. Add the cheeses to the soup. Stir until melted. Cook for 5 more minutes.
8. Once the soup is nice and thick, add in the black pepper. Stir to combine.
9. Mix in the bacon or reheat in the microwave really quickly and use as a topping/garnish.

Notes

• In place of jalapeño peppers you can use two 4oz cans of mild green chilies to save time.
• If you like your soup spicier, feel free to add in one more seeded and diced jalapeño pepper.
• If you don't like beer, add more stock in its place.
• Don't have maple bacon? Add a tsp of maple syrup when you mix int he liquids.

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