Beer Cheese Soup

Story by Holly
Beer Cheese Soup
Tap any image to pin it.

Some things were just made for each other and at the top of the list has to be football and good food. There’s nothing better than cheering on your team and indulging in some classic American comfort food. Another match made in heaven? Beer and cheese. While wine and cheese is the obvious party pairing, joining beer and cheese is perfect for those less formal gatherings and is my go-to this time of year.

Some things were just made for each other...

Beer Cheese Soup

If you've been following The Modern Proper since the beginning, you may have already seen this recipe, but because until now, it's been hidden in the post for Super Bowl sliders, there’s also a good chance you missed it. I’m not sure what our train of thought was when we slapped this soup into that post, but we’ve decided it’s time to reintroduce it to you and give it the attention it deserves, so I present to you this recipe for the world’s best beer cheese soup.

Beer Cheese Soup

Since we’ve already established how amazing beer and cheese are together, it shouldn’t come as surprise that this creamy beer cheese soup served up in a bread bowl is just about as good as it gets. And while it pairs perfectly with a cozy couch and football watching company, it's also an ideal addition to a quiet night in on a cool autumn evening. Once you try this soup and fall in love with all things beer and cheese, be sure to check out these other recipes to round out your game day/fall comfort food menu. 

White Cheddar Beer Cheese Dip 
Jalapeño Poppers
Award Winning Chili
Roasted Salsa Verde Chicken Nachos

Beer Cheese Soup

Serves 6


½ lb bacon cut into ⅓ inch pieces
1 small onion, finely chopped
1 red bell pepper, finely chopped
1 jalapeño finely chopped
1 tbsp thyme, chopped
4 tbsp flour
1 (12 oz) bottle pilsner beer
2 cups chicken stock
1 cup heavy cream
6 oz sharp cheddar cheese, shredded
4 oz yellow cheddar cheese, shredded
2 oz pepper jack cheese, shredded
salt & freshly ground pepper
chives, optional
flat leaf parsley, optional


  1. In a large sauce pan, cook the bacon over medium-high heat until bacon is crispy. This should take about 7 minutes. Using a slotted spoon transfer the bacon to a paper towel lined plate. Drain off all but 1-2 tablespoons of bacon fat. Add the onion, bell pepper, jalapeño and thyme and cook until vegetables are tender.
  2. Reduce heat to medium and add the butter, stirring until completely melted.
  3. Sprinkle the flour over the vegetables and stir until the flour is fully incorporated. After the flour is incorporated add the beer, stirring constantly until it the mixture thickens.
  4. Add chicken stock and cream and stir until completely combined.
  5. A handful at a time mix in grated cheese until melted. Salt and pepper to taste and add in half of the cooked bacon.
  6. Garnish with additional bacon.

*Because of the melted cheese this soup is best served immediately. We served them in bread bowls, but it is just as tasty on its own in a regular soup bowl. Garnish with crispy bacon and enjoy!