Creamy Jalapeño Beer Cheese Soup
Servings: 6 Servings
Ingredients
- ½ pound bacon cut into ½ inch pieces
- 1 cup white onion finely chopped
- ½ cup diced jalapeño seeded and membranes removed
- 1 tablespoon minced garlic
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 12 ounces beer
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 8 ounces shredded sharp cheddar cheese
- 4 ounces shredded pepper jack cheese
- Salt and pepper to taste
Instructions
- Heat a large pot or Dutch oven over medium heat. Cook the bacon until crispy, 8 to 10 minutes. Use a slotted spoon to transfer it to a paper towel-lined plate, leaving about 2 to 3 tablespoons of the grease in the pan.½ pound bacon
- Add the onion and jalapeño, and cook for 3 to 5 minutes until softened. Stir in the garlic, thyme, and paprika, and cook another 30 seconds.1 cup white onion, ½ cup diced jalapeño, 1 tablespoon minced garlic, 1 teaspoon dried thyme, ½ teaspoon smoked paprika
- Lower the heat and add the butter. Once melted, sprinkle in the flour and stir for 2 to 3 minutes. Pour in the beer and stir until smooth. Raise the heat slightly to low-medium, but don’t boil.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 12 ounces beer
- When the beer thickens, pour in the chicken broth and heavy cream. Stir, then add the cheese a little at a time until melted. Stir in half the bacon, season with salt and pepper, and cook on low until creamy.2 cups low-sodium chicken broth, 1 cup heavy cream, 8 ounces shredded sharp cheddar cheese, 4 ounces shredded pepper jack cheese, Salt and pepper
- Top with the remaining bacon, croutons, chives, parsley, or chopped jalapeño before serving.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cups of soup. Actual calories will vary.
- There are a few ingredients in this soup that are salty, so I recommend waiting to add salt and pepper at the end once you've had a chance to taste the soup. Add as much or as little as you need.
- Store leftovers in the fridge for up to 3 days.
- Scroll up above the recipe to see the following info:
-
- How to Make Jalapeño Beer Cheese Soup (with step-by-step photos)
- Quick Tips
- Does the Alcohol Cook Out?
- What’s the Best Beer to Use?
- How to Store Leftovers
-
Nutrition Facts
Creamy Jalapeño Beer Cheese Soup
Serving Size
1 cup
Amount per Serving
Calories
647
% Daily Value*
Fat
56
g
86
%
Saturated Fat
30
g
150
%
Trans Fat
0.4
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
17
g
Cholesterol
146
mg
49
%
Sodium
976
mg
41
%
Potassium
262
mg
7
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
21
g
42
%
Vitamin A
1526
IU
31
%
Vitamin C
12
mg
15
%
Calcium
458
mg
46
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
