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Bacon and Beer Cheese Soup

Bacon and Beer Cheese Soup // Karista's Kitchen

Just the three words bacon, beer and cheese ignite a fire in my belly and my tastebuds.  Who couldn’t love a Bacon and Beer Cheese Soup?

Unfortunately for me I love all three of those ingredients way too much.

I live in Oregon which is home to over 260 craft breweries. I had never been much of a beer connoisseur until I moved to the Pacific Northwest 16 years ago. After trying several craft beers in Washington state and then moving to Oregon and “sampling” many of the craft beer here, I can truly say I’m a huge fan.

It was a tasty job “testing” the beer for this recipe. I concluded however, that a lager or pilsner work best in this recipe. Using a beer that’s higher in IBU’s will create a bitter taste in the soup. So for this recipe, keep the beer on the “mellow” side and maybe the stronger stuff for sipping with the soup.

And speaking of beer… one of my favorite people, Lori Rice, has just written a book Food on Tap: Cooking with Craft Beer. Lori has created recipes with craft beer along with craft beer pairings that are divine. Her book is beautifully photographed, inspiring and drool-worthy. I cannot wait to dive in and make some of her recipes. If you love beer, you’ll love this book.

Cheers to food and beer and all things warm and cozy this beautiful fall season.

Delicious Wishes and Loads of Love,


Bacon and Beer Cheese Soup

Serving Size: 4

Bacon and Beer Cheese Soup

This is a smooth, creamy soup that is also quite hearty. It’s a tasty first course for any meal or perfectly suited as a light meal or lunch with crusty bread and a pint of beer.


  • 8 ounces bacon, chopped
  • 1 onion, diced
  • 1 rib of celery, diced
  • 2 cloves garlic, minced
  • 2 teaspoons chopped fresh thyme
  • 8 ounces of beer, a lager or a pilsner
  • 1 cup vegetable broth
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk, warm
  • 1 tablespoon Worcestershire
  • 1 teaspoon Dijon mustard
  • 3 cups shredded sharp cheddar cheese
  • Salt and pepper


  • Heat a soup pot over medium heat. Add the bacon to the soup pot and cook until the bacon is crisp and cooked through. Remove the bacon and reserve. Remove all but two tablespoons of bacon fat from the soup pot.
  • Add the diced onion and celery to the bacon fat in the soup pot over medium heat. Cook until the onion and celery are wilted and translucent. Then stir in the garlic and thyme and cook one minute longer.
  • Next, stir the flour into the vegetables and cook for a minute or two. Then whisk in the beer, vegetable broth and warm milk.
  • Let the soup simmer for about 15-20 minutes.
  • Stir in the Worcestershire, Dijon mustard, half the bacon pieces and shredded cheese. Once the cheese is incorporated, season to taste with salt and pepper. If the soup feels too thick, thin it with ½ cup of vegetable broth at a time.
  • Garnish with additional bacon pieces and serve warm.
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