Cheddar, Broccoli & Beer Soup


  • 5-6 bacon slices
  • ½ cup diced celery
  • 1 small onion, diced
  • ¼ cup flour
  • 2 cups chicken stock (or broth)
  • 12 oz (1½ cups) beer
  • 2 bay leaves
  • 1 cup whole milk
  • 2½ cups shredded cheddar cheese
  • 1½ cups broccoli, steamed & diced


Steam Broccoli

  1. Bring about 1" of water to a boil
  2. Rinse broccoli, break into bite-size pieces and add to the pot
  3. Cover, reduce heat to medium and steam 6-7 minutes, until tender (do not overcook broccoli or it will be mushy). Set aside

Cook Bacon

  1. In a large pot on medium heat, cook the bacon until crispy, about 10-15 minutes
  2. Remove the bacon slices but leave rendered bacon fat in the pan
  3. Let bacon strips cool on paper towels (to be chopped or crumbled for a garnish)

Assemble Soup

  1. Reduce heat to medium-low. Add the onions and celery to the bacon fat and saute until the onions are translucent, about 5-10 minutes
  2. Add the flour and mix well. Add in the chicken stock, beer and bay leaves. Simmer for about 20 minutes
  3. Add milk, give the pot a stir, then start adding in the cheese a handful at a time. Stir and melt cheese completely before adding the next handful. Add broccoli and simmer about 10 minutes
  4. Remove bay leaves. Ladle into bowls and garnish with the crumbled bacon