The Cheese Cave | Faribault, MN

Beer Cheese and Bacon Soup


  • 2 slices bacon
  • 1 large onion, chopped
  • 2 tblsp. butter
  • 2 tblsp. chopped fresh thyme leaves, plus
  • sprigs for garnish
  • 1 (12 oz.) bottle dark beer
  • 1 quart chicken stock (homemade or recommended: Kitchen Basics)
  • 1 cup grated sharp white cheddar
  • 1 pint heavy cream
  • Salt and white pepper

Recipe Instructions

  • Fry bacon until crisp, remove, chop and reserve.
  • Add onion, butter and thyme leaves to bacon grease and cook until onions are translucent, about 8 minutes.
  • Add beer, stock, and cheese. Add cream and salt and pepper.
  • Puree with an immersion blender and season with salt and pepper.
  • Garnish with bacon bits and fresh thyme sprigs.
  • Serve with warmed pumpernickel rye bread.

Serves 4-6

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