So, beer tastes good. And cheese tastes good. So the most logical thing would be to put them together, right? And then top it with some bacon just for kicks.

I can’t recommend which beer to use for the soup. It’s one of those recipes where you use what you have in your fridge. Our first beer cheese soup we used a homemade lager, but it was a little on the bitter side. The second time we used a homemade IPA, and it tasted better, smoother without the bitterness. Of course, since they were all homemade beers I can’t tell you which brand to use. So experiment and have fun!

Beer Cheese Soup (serves 4)

Ingredients:

• 1 Tbsp. butter
• 1/2 cup onion, chopped
• 1/2 tsp. garlic, minced
• 1 tsp. Worcestershire sauce
• 1 bottle beer
• 1 can chicken broth
• 3 Tbsp. cornstarch + 3 Tbsp. water
• 2 cups milk
• 3 cups sharp cheddar cheese, shredded
• Salt
• chopped bacon, for topping (optional)*

*Vegetarians can use bacon bits or your choice of herbs for toppings.

Directions:

1. In a large pot, melt butter on medium high heat. Sauté onion and garlic until caramelized. Add Worcestershire sauce. Add beer, boil for 3 minutes. Add chicken broth and bring to a boil, then let simmer on low for 5 minutes. Add cornstarch mixture and stir into soup until thickened. Add milk and cheese, and stir until cheese is completely melted. Salt to taste. Serve warm with chopped bacon for topping.

________________________________________________________________________

Directions with Photos:

In a large pot, melt butter on medium high heat. Sauté onion and garlic until caramelized.

Add Worcestershire sauce.

Add beer, boil for 3 minutes.

Add chicken broth and bring to a boil, then let simmer on low for 5 minutes.

Add cornstarch mixture and stir into soup until thickened.

Add milk and cheese, and stir until cheese is completely melted.

Salt to taste. Serve warm with chopped bacon for topping.