Beer-and-Cheddar Soup


When Jonathon Erdeljac opened his new restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this rich soup. It's a favorite of his, especially with jalapeños and smoky bacon stirred in. More Warming Soup Recipes

Total Time:
45 mins


  • 1/2 pound piece of slab bacon, sliced 1/3 inch thick and cut into 1/3-inch dice

  • 1 celery rib, finely chopped

  • 1 small onion, finely chopped

  • 1 large jalapeño, seeded and chopped

  • 2 large garlic cloves, minced

  • 1 tablespoon chopped thyme

  • One 12-ounce bottle lager or pilsner

  • About 2 1/4 cups low-sodium chicken broth

  • 4 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 1 cup heavy cream

  • 1/2 pound sharp yellow cheddar cheese, coarsely shredded

  • 4 ounces smoked cheddar cheese, coarsely shredded

  • Salt and freshly ground pepper

  • Garlic-rubbed toasts, for serving


  1. In a large saucepan, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp, 7 minutes. Using a slotted spoon, transfer the bacon to a bowl. Add the celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened, 8 minutes. Add half of the beer and cook until reduced by half, 5 minutes. Add 2 1/4 cups of chicken broth and bring to a simmer.

  2. In a small skillet, melt the butter. Add the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes. Whisk this roux into the soup until incorporated and bring to a simmer. Cook until thickened, about 8 minutes. Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes. Stir in the bacon and season with salt and pepper. Add a few tablespoons of broth if the soup is too thick. Serve the soup with garlic toasts.

    Beer-and-Cheddar Soup
    © Con Poulos

Make Ahead

The cheddar soup can be refrigerated overnight. Rewarm gently and thin with additional broth.

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