Ingredients

How to make it

  • First off, put the bacon into a glass dish and set the oven to 350 degrees Fahrenheit.
  • Bake the bacon until perfect - I think mine was in for about twenty minutes.
  • While the bacon is cooking, chop up the celery, carrots, onions, potatoes, and grate the cheese.
  • Add some vegetable oil to a pan and toss in the onions, carrots, and celery.
  • I ground a dash of black pepper over it but then I put gound pepper on everything. Cook until the onions are soft and almost translucent.
  • When the vegetables are done, set them to the side to cool. the bacon's done!
  • pat off some bacon grease and then chop it up into fine pieces.
  • Now that the veggies are a bit cooler, we can put them in the blender.but put a cup of chicken stock in first,
  • I took about 4 tablespoons of bacon fat from the pan and put it into a tall pot. Melt 4 tablespoons of butter in with it and whisk in the 8 tbsp of flour. This makes it a pretty thick so start adding stock as soon as the flour, butter, and fat are smooth.
  • Stir and add the stock slowly to keep it mixed well. Bring the base up to a boil over medium high heat. Time to add vegetable puree!
  • Return to a boil. I like a little heat behind my beer cheese soup, so I used nearly 2 tsp of white pepper, but you can taste the pepper after 2 tsp. Gently slip in the cheese so you don't splash boiling stock all over you!
  • Add potatoes
  • (As a side note, sometimes I cook the potatoes separately, until they fall apart when pierced by a fork. I've found that the cooked potatoes thicken up the soup a bit more than cooking them in the stock.)
  • About this time, you should cook up the sausage. Stir the soup every minute or so while the meat cooks.
  • When the sausage is done, cut it up and put it on the pot.
  • Turn off the heat and pour in the beer. This is going to give off an amazing beer aroma for a little bit,. Let it happen.
  • Make sure you let the beer flatten in an extra large bowl
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Reviews & Comments 6

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    " It was excellent "
    meals4abby ate it and said...
    I'm thinking that this is the perfect soup for a cold, Wisconsin winter day!
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  • shaunj 7 years ago
    this recipe uses almost every ingredient I love and I salute you for it. Sounds v unique , have to give it a try
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  • catseyes 7 years ago
    Mystic River - You don't say how much sausage, bacon, or beer you use. This sounds like the great beer cheese soup I had in Birmingham, Alabama many years ago. I still remember that soup!
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  • gingerlea 7 years ago
    Sounds great!!!!!!!
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  • chefmeow 7 years ago
    This sounds fantastic. Good idea for the football games, I think I'll whip up a batch of this for this upcoming Sunday. Thanks for the great recipe.
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  • wynnebaer 7 years ago
    Sounds delicious. Can't wait to make it..Thanks
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