The 3 B's (Beer, Bacon, Burger) in soup-form

Bell’s Beer Bacon Cheeseburger Soup

I don’t think it’s any secret that I’m a fan of beer. So I don’t think it should come to a big surprise to any of you that I’m going to be doing a lot more cooking with beer. What IS a fun surprise is that I’m going to be writing recipes for! It’s an amazing craft beer news site with a brand new craft + eats section. I encourage you all to head over that and check it out. There will be tons of exciting recipes coming to it in the near future as well.

For my debut recipe I decided to tackle Beer Cheese Soup. (If you know I’m a fan of beer, you know I’m a fan of cheese.) This beer cheese soup is on crack. I used Bell’s Amber Ale, which his rich, malty flavor notes, as well as aged cheddar and creamy fontina. Then I tossed in some ground beef, crispy bacon and homemade sesame croutons, transforming from a beer cheese soup to a beer bacon cheeseburger soup. It’s a mouthful in more ways than one.

Editor’s Note: Below is the recipe as it appeared on on 02/13/14.

Beer Bacon Cheeseburger Soup doesn't just make itself

Beer Bacon Cheeseburger Soup doesn’t just make itself

1/2 cup unsalted butter
3 cloves garlic, minced
1 small onion, finely diced
1 large carrot, finely diced
1 stalk of celery, finely diced
1 cup flour
4 cups chicken stock
1 12 oz bottle of Bell’s Amber Ale
4 oz cream cheese, room temperature
2 cups half and half
1/2 tsp seasoned salt
1/2 tsp white pepper
1/2 tsp ground mustard
1 tsp Worcestershire sauce
6 oz aged cheddar, shredded
8 oz fontina, shredded
1 lb ground beef, cooked and drained
1/2 lb bacon, cooked and crumbled
sesame seed croutons (recipe below)

In a stock pot or Dutch oven, melt butter. Add in garlic, onion, carrot and celery. Cook over medium-low heat until soft and fragrant (about 10 minutes).

Pour in the chicken stock. Bring to a boil, then turn down to a simmer. Simmer for 20 minutes.

Strain out the vegetables. Return the stock to the dutch oven and bring to a low boil.

Whisk in flour and cook cook another minute or two, until thick and bubbly.

Whisk in beer, cream cheese, half and half, seasonings and Worcestershire sauce. Bring to a simmer.

Add in shredded cheese, a small handful at a time. Once incorporated, stir in ground beef.

Continue to cook until heated through, another 5-10 minutes, stirring frequently.

Serve with crumbled bacon and croutons on top and a chilled glass of Bell’s Amber Ale on the side.

Sesame Seed Croutons

1 loaf stale rustic bread, cut into cubes
1/2 cup butter, melted
1/2 tsp seasoned salt
1/2 tsp white pepper
2 tbsp sesame seeds

Preheat oven to 400°F.

In a large bowl, toss bread with butter. Sprinkle seasoned salt and white pepper. Toss some more.

Spread onto a single layer on a baking sheet. Sprinkle sesame seeds over the top of them. Press down a little to make sure they stick.

Bake for 10 minutes, or until crispy.

Fontina has an Ohio heart and Philly spunk. She loves giving you recipes for hearty food, pop-culture puns and a hell of a lot of craft beer. You can find her in the kitchen, at the bar, on Twitter or marathoning episodes of Shin Chan or Bob's Burgers online.

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