Wisconsin Beer, Bacon, and Cheese Soup

heavy cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk provides a creamy texture with fewer calories, while milk is more budget-friendly.

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: processed cheese

Reduced-fat cheddar offers lower calories, while processed cheese is often cheaper.

Dice 4 oz of bacon and place it in a pot on medium heat to render the fat and crisp it up.

Remove the bacon from the pot, saving the grease.

Sweat the diced Spanish onion in the bacon grease for about 2 minutes.

Add 12 oz of Yingling beer to the pot and let it simmer to cook out the alcohol.

Pour in the chicken stock and bring it to a boil, then reduce to a simmer and let it reduce by about a third.

In a separate pan, melt 3 oz of butter and incorporate flour to make a roux, cooking it for about a minute.

Add the heavy cream to the beer and chicken stock mixture and bring it to a simmer for about 10 minutes.

Slowly add the roux to the simmering mixture to thicken it, stirring continuously.

Incorporate sliced American cheese into the soup until melted and smooth.

Return the crispy bacon to the pot and stir to combine.

Season with salt and pepper to taste, and serve garnished with chives if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens