Jalapeno Beer Cheese Soup

I am not kidding to you when I say this is the absolute best soup that I have ever made and probably ever tasted.

Jalapeno Beer Cheese Soup

Why is that you’re wondering? I am sure the pork fat has a lot to do with it. I mean we are talking about a pound a bacon here! My boyfriend would not be happy to here about me making a soup that has a pound of bacon, but that is okay ( he does not eat pork.. at all). But he sure is missing out on a great opportunity with this soup. So let me tell you what happened when I tried this soup. Now you guys know I am lactose intolerant, right? So I took a Lactaid pill before I tasted it. I wasn’t thinking that it was going to be as good as it was. Anyway, so after I let the soup go through that last simmer, I took a spoonful of the soup and my eyes nearly popped out of my brain. I could not stop eating it. I just took a spoon straight to the pot. The only thing that would have made that meal complete would’ve been a toasted baguette or some type of crispy buttery bread. It’s too bad I had to give it away. If I hadn’t I would be 2 pounds heavier and extremely gassy.

This soup is a “man soup”. It has all the right components  beer, cheese, spice, and hardly no vegetables. Ladies if you are looking for something to make for you man during the game or a poker night, this is a winner!


Jalapeno Beer Cheese Soup

Jalapeno Beer Cheese Soup
Recipe type: Soup
  • • 1 pound Bacon
  • • 1 whole Medium Onion, Diced
  • • 3 stalks Celery Hearts, Diced
  • • 3 whole Jalapenos, Diced (2 Unseeded & 1 With Seeds)
  • • 3 cloves Garlic, Minced
  • • 3 Tablespoons Butter
  • • ¼ cups Flour
  • • 3 cups Chicken Stock
  • • 1-½ cup Ale Or Dark Beer
  • • ½ cups Heavy Cream
  • • 1 Tablespoon Dijon Mustard
  • • 1 Tablespoon Worcestershire Sauce
  • • 2 cups Shredded Sharp Cheddar Cheese
  • • 1 cup Shredded Pepper Jack Cheese
  • • 1 teaspoon Cayenne Pepper
  • • Salt And Pepper, to taste
  1. Place the bacon in a large pot over medium heat and cook until slightly crisp. This should take about 7 minutes. With a slotted spoon, remove the bacon and place on top of a plate lined with paper towels, leaving all the bacon grease in the pan.
  2. Return the pan with the bacon grease back to the stove on medium heat. Add the onion, celery, jalapeno, and garlic. Saute until the veggies are translucent, which should take about 7 minutes. Add the butter and continue to stir the veggies along with the butter so the veggies don’t stick to the pan or burn.
  3. Once the butter has melted, stir in the flour and cook for a minute or two. A cup at a time, stir in the chicken broth making sure there are no clumps. Once all of the broth has been added, allow the mixture to simmer for 10 minutes. As you are stirring make sure you scrape the bottom of the pot with your spoon to get all the bacon fat mixed into the soup.
  4. Add the ale to the soup base and stir. Allow it to simmer for another 10 minutes. Add the heavy cream, Dijon mustard and Worcestershire sauce. Crumble the bacon then return the bacon to the soup. Stir to make sure everything is evenly incorporated. Add the sharp cheddar cheese and the pepper jack cheese to the pan and stir until the cheese completely melts. Add the cayenne pepper, salt, and pepper to taste and enjoy.


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