January Recipe from Chef: Wisconsin Beer, Bacon, and Cheese Soup!

January 11, 2011 at 3:30 pm (Willow Writers)

Wisconsin Beer, Bacon, and Cheese Soup
This is a recipe I developed years ago and has been a crowd favorite ever since. – Chef Haberle

*Stay tuned – next week we will post a video of Chef preparing this recipe.

 Makes about eight 8 oz bowls

4 oz finely diced bacon
32 oz chicken stock, (College Inn brand is very good)
13 oz heavy cream
4 oz Spanish onion- finely diced
½ tsp thyme
½ pound American cheese
7 oz Yeungling beer or a full bodied beer such as Sam Adams
3 oz butter
2 oz flour


  1. Fine dice onion.
  2. Fine dice bacon. This is easier to do if the bacon is frozen.
  3. In a large pot, render the fat from the bacon.
  4. Remove the crisp bacon from the grease and save.
  5. Add the onion to the bacon grease and sweat. About five minutes.
  6. Add thyme and beer and simmer for five minutes.
  7. Add chicken stock and heavy cream and simmer for ½ hour.
  8. Add American cheese, stirring constantly.
  9. Melt butter and stir in flour to make a roux.
  10. Bring soup to a simmer, stirring constantly then add roux to thicken.
  11. Season with salt and pepper.
  12. Add reserved bacon bits to soup, then stir well.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: