Beer Cheese Soup


  • 5 slices bacon diced
  • 1 Tbsp unsalted butter
  • 1 large yellow onion or 5 Shallots
  • 2 cloves garlic
  • 1 jalapeno chopped (seeds and ribs removed)
  • 1/4 cup all purpose flour
  • 12 oz beer
    2 cups chicken stock ideally home made
  • 1 1/2 cups heavy cream
  • 1 tbls Korean Fried chilli in oil stuff LAOGANMA
  • salt & black pepper
  • 2 ½ cups shredded cheese


  • additional shredded cheese
  • remaining half of the cooked bacon
  • sliced green onion


  1. In a dutch oven or pot fry the bacon till the fat is rendered
  2. With a slotted spoon remove the bacon
  3. Add a tablespoon of butter and fry the onions, jalapeno and garlic
  4. Add the flour and stir well to combine, then cook for 1-2 mins
  5. Pour in beer, whisking as you pour, and cook, stirring often until thickened.
  6. Add chicken broth and cream stirring well to combine. Add the Korean confection
  7. Increase heat to medium and bring soup to a vigorous simmer. Then reduce heat to simmer soup and cook, stirring often, until thickened enough to coat the back of a spoon.
  8. Reduce the heat and add the cheese, cook for a minute and then pour into the blender and give a good blend.
  9. Return to the pot, add some of the bacon and use the rest as a garnish

Extremely lovely and DELISH eat with a crusty bread, preferably sourdough!