Cooking, Baking & Cocktail Shaking

Bacon Beer Cheese Soup with Crispy Potato Croutons

This Bacon Beer Cheese Soup with Crispy Potato Croutons is ultra cheesy, rich in flavor, and topped with crispy roasted potatoes. It’s every football fan’s game day dream come true.

Bacon Beer Cheese Soup with Crispy Potato Croutons

If you’re going to throw an epic Super Bowl party, then you’re going to need to provide your guests with an epic game day spread. No one–and I mean no one!–is going to come to your football party if there’s no food to stuff into their faces while they cheer for their favorite team. No one!

Hell, I don’t even watch football, but if you told me you’re throwing a party and only plan on serving plain potato chips, you can count me out. I’ll be over here waiting for the next invite.

Bacon Beer Cheese Soup with Crispy Potato Croutons

Last week, I made Chipotle Pork Sliders with Honey Lime Slaw. While they’re amazing on their own, I thought they could use a buddy. This Bacon Beer Cheese Soup with Crispy Potato Croutons is damn tasty alongside a pork slider. Just sayin!

This soup is thick, hearty, and bursting with bold flavor. The beer really is the star of the show. Even with the 14 ounces of shredded cheese that gets mixed in, you can still taste the bold flavor of the bock beer.

Bacon Beer Cheese Soup with Crispy Potato Croutons

Did I mention there’s bacon? The veggies get sautéed in rendered bacon grease, giving the base of the soup a smoky flavor. Right before serving, crumbled bacon gets sprinkled over the top.

If that weren’t enough, Idaho® baby Yukon Gold potatoes get sprinkled with smoked paprika and roasted until crispy-crunchy. Each bowl of soup is served with a small mound of crispy potato croutons before serving.

Bacon Beer Cheese Soup with Crispy Potato Croutons

Bacon Beer Cheese Soup with Crispy Potato Croutons

Yield: 6 servings

Total Time: 30 minutes

Prep Time: 5 minutes

Cook Time: 25 minutes

Ingredients:

Soup

  • 6 slices thick-cut bacon, cut into 1-inch pieces
  • 1 medium onion, diced
  • 2 celery ribs, finely diced
  • 1 large carrot, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon freshly chopped thyme
  • 1/4 cup all-purpose flour
  • 12 ounces beer (bock, pilsner, pale ale)
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1 heaping teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • 8 ounces grated sharp cheddar
  • 4 ounces grated smoked gouda
  • 2 ounces Velveeta, cut into 1-inch cubes
  • Salt and pepper
  • Sliced scallions for serving

Potato Croutons

  • 8 ounces Idaho® baby Yukon Gold potatoes, halved
  • 2 teaspoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon smoked paprika
  • 1/4 teaspoon Italian seasoning

 

Directions:

Soup

  1. In a large pot, cook bacon over medium-high heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside. 
  2. Add the onion, celery, and carrot to the pot with the reserved bacon grease. Sprinkle with salt and pepper. Cook, stirring often, for 5-6 minutes, or until the onion is translucent and tender. Add the garlic and thyme to the pot. Cook, stirring often, for an additional 2 minutes. 
  3. Add the flour to the pot. Cook, stirring constantly, for 1 minute. Add the beer, chicken stock, heavy cream, dijon mustard, and worestershire sauce; stir to combine. Bring the mixture to a boil and allow the soup to thicken. Once the soup thickens a bit, turn the heat down to medium-low and allow the mixture to simmer for 8 minutes. 
  4. Turn off the heat and slowly stir in the cheese. Season with salt and pepper to taste. 
  5. Garnish with crispy potato croutons, sliced scallions, and crumbled bacon. Serve immediately. 

Potato Croutons

  1. Preheat oven to 425 degrees F. 
  2. Add potatoes to a small bowl. Drizzle with olive oil. Add salt, pepper, smoked paprika, and Italian seasoning; Stir to coat the potatoes. 
  3. Transfer the potatoes to a baking sheet. Bake for 15-20 minutes, or until the potatoes are golden brown and crispy on all sides. 
  1. If you’re not going to serve immediately, transfer the cooled soup to an airtight container and place in the refrigerator for up to 3 days. Reheat on the stovetop or in a slow cooker. 
  2. If you’re making and serving a crowd, transfer the hot soup to the bowl of a slow cooker and select the “Keep Warm” setting. Stir the soup occasionally to prevent browning around the edges.  
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Disclosure: This recipe was developed for the lovely folks at Idaho® Potato. All opinions are my own. Thank you for supporting my recipes and site while I work with brands I adore.

3 Responses to “Bacon Beer Cheese Soup with Crispy Potato Croutons”

  1. #
    1
    Kayle (The Cooking Actress) — January 30, 2017 at 9:38 pm

    all of this soup is insanely amazing but most of all CRISPY POTATO CROUTONS! You beautiful genius.

    Reply

  2. #
    2
    mjskitchen — February 1, 2017 at 12:07 am

    For a beer cheese soup, you can’t get much better than this! And the bacon just takes it over the top!

    Reply

  3. #
    3
    Laura @ Laura's Culinary Adventures — February 6, 2017 at 10:45 pm

    Yum! What a hearty and creamy looking soup!

    Reply

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