Beer Cheese Soup

Delicious beer cheese soup with French Batard Bread


  • 4 oz sliced Streb’s Hickory Bacon
  • 8 oz Kerrygold Irish Salted Butter
  • 1 cup flour
  • 2 quarts milk
  • 2/3 bottle Kentucky Bourbon Barrel Ale
  • 8 oz. Habanero Cheddar, sliced thin
  • 4 oz Edam, sliced thin
  • Salt & Pepper



  1. Sautée bacon until slightly crispy. Remove from pan and crumble. Set aside.
  2. Melt butter in bacon drippings, then whisk in flour. Continue to whisk over medium heat for about 10 minutes.
  3. Add half of milk, a cup or two at a time, whisking after each addition until smooth.
  4. Continue to stir until mixture is hot and thickened.
  5. Stir in beer and crumbled bacon.
  6. Chop cheese and slowly add it into sauce, stirring thoroughly after each addition.
  7. Once cheese is melted, stir in remaining milk until it reaches desired consistency. Continue stirring until heated through.
  8. Add salt & pepper to taste and serve with a crusty loaf of bread.

Shopping List:

From The Greater Gouda:
1/4 lb Streb’s Hickory Bacon
Kerrygold Salted Butter
1/2 lb Vintage Habanero Cheddar, sliced thin
1/4 lb Edam, sliced thin
1 Rustic French Batard, Pane di Casa, or Pane di Sesamo, optional

From Barley Hopsters:
1 bottle Kentucky Bourbon Barrel Ale

Kitchen Staples:
1/2 gallon milk
Salt & pepper