This Bacon and Beer Cheese Soup has been a cold-weather favorite in my kitchen ever since I first paired a crisp lager with sharp cheddar late one winter evening. I was looking for something more indulgent than a simple grilled cheese and, after borrowing a pint and a handful of pantry staples, this bowl of comfort was born. It is thick, velvety, and has a savory backbone from the beer that lifts the cheese, while smoky bacon crumbs add both texture and a burst of flavor in every spoonful. The result is a soup that feels luxurious without requiring complicated techniques.

I discovered the balance of milk, cheese and beer on a weeknight when time was short and appetites were large. The soup comes together in a single 6-quart Dutch oven and manages to taste like it simmered all day even though it finishes in under an hour. The cheddar gives a creamy, tangy richness, the lager provides a mild bitterness and malty sweetness, and the browned bacon and sautéed onion contribute a deep, savory base. Serve it with crusty bread or a simple green salad and you have a satisfying lunch that doubles as a dinner crowd-pleaser.

Ingredients

• Bacon (6 slices): Choose thick-cut or center-cut bacon for more savory fat and crisp texture when rendered; chop into small pieces so it distributes evenly through the soup.
• Onion (1 large): A yellow onion provides a sweet-savory base when softened; finely chop so it melts into the broth and thickener.
• Garlic (3 cloves): Freshly minced garlic adds aromatic depth; add toward the end of sautéing so it becomes fragrant but not bitter.
• All-purpose flour (1/4 cup): Acts as the thickening agent; toast briefly with the onion to cook the raw starch and deepen the flavor.
• Chicken broth (4 cups): Use low-sodium or no-sodium-added broth so you can control seasoning; warm broth slightly before whisking to avoid lumps.
• Milk (1 cup): I use 2 percent milk for creaminess without excess fat; whole milk will be richer and skim will give a lighter finish.
• Lager (8 ounces): A mild American or European lager works best; avoid IPA or very bitter beers that will clash with the cheese.
• Cheddar (12 ounces): Sharp cheddar shredded fresh yields the most flavor and melts best; pre-shredded cheese often contains anti-caking agents that can affect texture.
• Salt and pepper: Start with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then adjust to taste after the cheese is incorporated.
• Parsley (1 tablespoon): Fresh chopped parsley adds a bright, herbal finish and contrast to the richness of the bowl.

Instructions

Crisp the bacon: Place a 6-quart Dutch oven over medium heat and add the chopped bacon. Cook, stirring occasionally, until bacon is crisp and most of the fat is rendered, about 5 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and reserve the fat for the next step. Soften the aromatics: In the reserved bacon fat, add the chopped onion and sauté over medium heat until softened and translucent, 3 to 5 minutes. Add the minced garlic and cook for 30 seconds more until aromatic, taking care not to brown the garlic. Make the roux: Sprinkle 1/4 cup all-purpose flour over the softened onion and stir to coat. Cook the flour-onion mixture for about 3 minutes, stirring frequently, to remove the raw flour taste and build a light golden color that will thicken the liquid. Add liquids and simmer: Slowly whisk in 4 cups chicken broth, 1 cup milk and 8 ounces lager, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce to a low simmer and let it thicken for about 20 minutes, stirring occasionally so the base does not stick. Finish with cheese and bacon: Lower the heat to maintain a gentle simmer and stir in the shredded 12 ounces cheddar a handful at a time so it melts smoothly. Continue to simmer for another 5 to 10 minutes, stirring occasionally. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then fold in most of the crisp bacon. Serve and garnish: Ladle the soup into warmed bowls, garnish with the remaining bacon and 1 tablespoon chopped parsley. Serve immediately with crusty bread or in bread bowls for a more rustic presentation.

Storage Tips

Store cooled leftovers in an airtight container in the refrigerator for up to 3 to 4 days. For freezing, transfer the soup to freezer-safe containers leaving an inch of headspace and freeze for up to 3 months. To prevent graininess after thawing, do not add the shredded cheese before freezing; instead, thaw completely in the refrigerator, reheat gently on the stovetop over low heat, then stir in freshly shredded cheddar until smooth. Re-crisp saved bacon in a skillet or under the broiler before serving to restore texture.

Ingredient Substitutions

If you need to avoid gluten, substitute 1/4 cup gluten-free all-purpose flour or use a cornstarch slurry (2 tablespoons cornstarch mixed with 3 tablespoons cold water) added at the end of simmering. For a dairy-free version, replace milk with unsweetened oat milk and swap cheddar for a dairy-free melting cheese, although the flavor will be different. To keep the savory profile without pork, use smoked turkey bacon or omit the bacon and add a splash of liquid smoke. If you want a richer finish, trade 1/2 cup milk for 1/2 cup half-and-half or heavy cream, reducing total milk accordingly.

Serving Suggestions

Serve bowls garnished with freshly chopped parsley and extra crisp bacon. Offer crusty sliced baguette or toasted sourdough for dipping, or present the soup in hollowed-out sourdough bowls for a fun, rustic meal. Pair with a simple green salad dressed with lemon vinaigrette to cut through the richness. For game day, serve alongside soft pretzels or roasted vegetables; for a lighter lunch, top a small portion of soup with microgreens and serve with a single slice of whole-grain toast.

Cultural Background

Cheese soups have a long history in American comfort food, evolving from farmhouse traditions where dairy, bread and cured pork were common. The addition of beer to cheese-based broths is a modern twist that borrows from pub culture and beer-braising techniques; the beer adds malty notes and subtle bitterness that balance the fatty cheese. Regional variations across the United States use different cheeses, from sharp cheddars in the Midwest to smoky cheeses in the South, often reflecting local dairy and brewing traditions.

Seasonal Adaptations

In colder months embrace heartier touches: add roasted winter squash or mashed potatoes for a thicker bowl, or finish with a sprinkle of smoked paprika and chopped chives. For spring or summer, lighten the soup by using part-skim milk and adding fresh herbs like chives and tarragon, and serve smaller portions over a bed of greens. For holiday gatherings, present the soup in warm bread bowls and offer a selection of beers so guests can customize the flavor intensity.

Meal Prep Tips

Make the base up to the point of adding cheese and bacon and cool promptly. Store the base in portioned quart containers in the refrigerator for up to 3 days or freeze several portions for quick weekday lunches. When reheating, thaw overnight in the refrigerator if frozen and reheat gently over low heat, stirring constantly. Add shredded cheese slowly off the heat or over very low heat to prevent separation, and crisp fresh bacon for topping so every serving has crunch.

This bowl brings comfort, conviviality and a touch of indulgence to the table—perfect for cold afternoons, casual get-togethers and anyone who appreciates bold, layered flavors. Give it a try and make the final adjustments to suit the way your family eats; it has become a reliable, beloved favorite in my home.