I had a hankering for Beer Cheese Soup and found this recipe. It was easy to make, but it just didn’t do it for me. I used a sharp cheddar. I know about melting cheeses. The sharper and harder the cheese, the smaller the grating and take your time, use a low heat, yada yada yada. It just did not do it for me. I remember the last BSC I had (some 30 years ago) and it was decadent. Smooth, with chunks of jalapenos in it, topped with popcorn.
Jalapenos today are wimpy. You can even find articles about this and how pepper growers are focused more on the really hot peppers. We finally chopped up pickled serranoes for this recipe and if you like hot, this recipe is for you. But they are additional, so be kind to your guests.
This recipe has now been made and improved upon enough to finally post it. Enjoy!
Ingredients
- 4-6 slices thick-cut bacon/salt pork (the latter is best!)
- 3 Tablespoons salted butter
- 1 large yellow onion cut up and ready for your Nutribullet (blender)
- 2 cloves garlic minced (or more)
- 1 teaspoon hot sauce (your favorite) (our favorite is Z Nothing Beyond)
- 1 teaspoon Worcestershire sauce
- 5 tablespoons flour (King Arthur Keto Wheat Flour)
- 12 oz. beer (your favorite) (we found a porter or stout to work best, but IPAs are out…too bitter!)
- 1 cup chicken broth
- 2 cups half and half (half milk/half cream)
- 2 ½ cups shredded sharp cheddar cheese (6 oz by weight, but up to 8 depending on tastes)
- 1/4 cup Cheddar Cheese Powder
- ½ – 1 lb American Cheese (we always use a pound)
Note: using King Arthur Keto Wheat Flour cuts the net carbs from 30g to 5g. The best cheese for this is Bongard’s American Slices. Believe me, we’ve tried them all.
We get our Cheddar Cheese Powder from Amazon. It’s great on popcorn. And in this soup it’s divine.
Seasonings
- 1 teaspoon mustard powder
- ½ teaspoon each: dried thyme, smoked paprika
- ¼ teaspoon each: salt, pepper
- 1 pinch cayenne (optional)
- 1 12oz can serrano peppers (chopped up)
Toppings
Depending on where you find this soup, there are a variety of toppings, so here are some:
- Green Onions, diced
- Real Bacon Bits (or salt pork)
- Popcorn
- Goldfish crackers (there are varieties)
- Cheese Filled Pretzel Bites
Instructions
Cook the bacon/salt pork slowly over low heat. While that cooks, measure out remaining ingredients. Once the bacon/salt pork is cooked, set aside on a paper towel lined plate. Chop it up once cooled and reserve 2 tablespoons of bacon drippings.
Make the Soup
Add reserved bacon drippings and butter to a LARGE pot over medium heat. Put the onions and garlic into your Nutribullet (or super blender) and whip up. Then into the pot with pork drippings and butter pour your onion/garlic combo, and cook for 15 minutes, stirring frequently.
Add the hot sauce, Worcestershire sauce, and seasonings. Stir to combine. Add the 5 tablespoons of flour and cook for 2 minutes, whisking continuously. It will get really thick. This is a good time to add the shredded cheddar and cheddar cheese powder. (Cheddar cheese melts best in a solution with flour. For some reason the flour keeps the cheese from separating into a huge lump that sits on the bottom.)
Add the beer in small splashes, stirring continuously to thin the mixture.
Add the chicken broth in the same manner.
Bring to a gentle bubble. Let it simmer gently, reduce, and thicken for 15 minutes, uncovered, stirring occasionally.
Reduce heat to low and let the soup cool.
Pour the half and half into another pan and heat to medium low, just enough to melt cheese and start adding slices of American cheese. Stir constantly. The amount you use is up to you, but we found this particularly decadent with a pound of the Bongards American Cheese.
When this is all melted, add it to the other pot, add the serrano peppers, stir and heat to serve with your choice of topping.
It really is to die for and lets face it, you’ve eaten healthy all week long and you deserve a decadent treat!
