Beer Cheese Soup with Soft Pretzels
This recipe features a creamy beer cheese soup paired with homemade soft pretzels for a satisfying and comforting meal.
Ingredients
For the soup:
- 4 slices bacon, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 12 ounces beer (light or amber ale works well)
- 2 cups chicken broth
- 1 cup milk or cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon hot sauce
- 2 cups shredded sharp cheddar cheese
- Salt and pepper to taste
- For the pretzels: (See Soft Pretzel Recipe)
For the pretzels: (See Soft Pretzel Recipe)
Instructions
- In the large pot, cook bacon over medium heat until crisp. Remove with a slotted spoon and set aside on paper towels, leaving the drippings in the pot.
- Add onion to the pot and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add butter and melt. Then, whisk in flour and cook for 1 minute.
- Slowly whisk in beer, then chicken broth and milk/cream.
- Add Worcestershire sauce, Dijon mustard, and hot sauce. Bring to a simmer and cook for 10 minutes.
- Reduce heat to low, add cheddar cheese and stir until melted. Season with salt and pepper to taste.
- While the soup is simmering, prepare the soft pretzels according to the recipe.
- Serve the warm beer cheese soup with freshly baked soft pretzels.
Notes
- If you don't have bacon, you can use 2 tablespoons of butter instead.
- You can use any type of beer you like, but a light or amber ale will give the soup a subtle flavor.
- Feel free to adjust the amount of spices to your liking.