Can I make this without beer?

Absolutely! Replace the beer with an additional 1½ cups of chicken stock. You'll lose a bit of that malty depth, but it'll still be delicious. Some people add a tablespoon of apple cider vinegar to mimic the tanginess beer provides.

How spicy is jalapeño beer cheese soup?

With the recipe as written (2 jalapeños without seeds, 1 with seeds), it's got a nice gentle kick - flavorful but not overwhelming. Most people would rate it a 4-5 out of 10 on the heat scale. You can easily adjust by adding or removing seeds. Can I use different types of cheese? You can! Sharp cheddar is pretty essential for that classic cheese soup flavor, but you can swap the pepper jack for: - Monterey Jack (milder, no heat) - Gouda (smoky and creamy) - Gruyere (more sophisticated flavor) - Extra sharp cheddar (if you like it tangy)

What type of beer should I use?

Amber ales, lagers, or dark beers work best. I love using Sam Adams Boston Lager or a local amber ale. Avoid IPAs or very hoppy beers - they'll make your soup bitter.

Can I make this in a slow cooker?

Sort of! You'll still want to cook the bacon and build the flavor base on the stovetop first. Then you can transfer everything to a slow cooker, add the beer and stock, and cook on low for 2-3 hours. Add the cream and cheese in the last 30 minutes.

Why is my soup grainy?

This usually happens when: (1) You used pre-shredded cheese with anti-caking agents, (2) The heat was too high when you added the cheese, or (3) The soup boiled after adding cheese. Always use freshly shredded cheese and keep the heat low!

Can I make this dairy-free?

It's tough because cheese is the star here, but you could try using dairy-free cheese alternatives and coconut cream. Just know it won't taste quite the same.

Jalapeno Beer Cheese Soup (With a Pound of Bacon!)

Description

Creamy jalapeno beer cheese soup loaded with bacon, sharp cheddar & pepper jack. The ultimate game day comfort food that everyone devours!

Ingredients

Scale

1 pound Bacon, diced
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

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Instructions

Step 1: Cook the Bacon Place the bacon in a large pot or Dutch oven over medium heat. Cook for 7-10 minutes, stirring occasionally, until the bacon is crispy and golden brown. You want the fat fully rendered and the bacon pieces crisp enough to hold their shape. Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving all the bacon grease in the pot. Set the bacon aside.
Step 2: Sauté the Vegetables
Return the pot with the bacon grease to the stove over medium heat. Add the diced onion, celery, jalapeños, and minced garlic. Sauté for 6-8 minutes, stirring frequently, until the vegetables are soft and translucent and the onions are just beginning to turn golden at the edges. The mixture should smell fragrant and sweet.
Step 3: Add Butter and Make the Roux Add the butter to the pot and stir constantly until it’s completely melted and combined with the vegetables, about 1 minute. Sprinkle the flour over the vegetable mixture and stir continuously for 2-3 minutes. The mixture will become thick and paste-like – this is your roux. Cook until the raw flour smell disappears and the roux is light golden in color. Make sure to scrape the bottom of the pot to prevent sticking.
Step 4: Add Chicken Stock Gradually Reduce heat to medium-low. Add the chicken stock one cup at a time, whisking vigorously after each addition to prevent lumps from forming. After all 3 cups have been incorporated and the mixture is smooth, increase heat to medium and bring to a gentle simmer. Let it simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to incorporate all that flavorful bacon fat into the soup. The mixture should thicken slightly.
Step 5: Add the Beer Pour in the beer and stir well to combine. Bring the mixture back to a gentle simmer and cook for another 10 minutes. This allows the alcohol to cook off while the beer flavors meld with the soup base. You’ll notice the soup starting to smell incredible at this point.
Step 6: Add Cream and Seasonings Reduce heat to low. Stir in the heavy cream, Dijon mustard, and Worcestershire sauce until well combined. Crumble the reserved bacon into small pieces and add it back to the pot, stirring to distribute evenly. Let the mixture warm through for 2-3 minutes – do not let it boil or the cream may separate.
Step 7: Melt in the Cheese Add the shredded sharp cheddar and pepper jack cheese one handful at a time, stirring constantly until each addition is completely melted before adding more. Keep the heat on low – high heat will cause the cheese to separate and become oily. Continue stirring gently until all cheese is melted and the soup is smooth and creamy, about 5-7 minutes.
Step 8: Final Seasoning Stir in the cayenne pepper. Taste the soup and add salt and black pepper as needed (start with ½ teaspoon of each and adjust to your preference). Remove from heat and let sit for 5 minutes to thicken slightly before serving.
Step 9: Serve Ladle the soup into bowls and top with your favorite garnishes: extra crumbled bacon, sliced jalapeños, shredded cheese, green onions, or a dollop of sour cream. Serve immediately with crusty bread, soft pretzels, or tortilla chips.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Cooki
Cuisine: American