Cheddar Leek Soup with Bacon and Beer

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I love soup. And I love cheese. So this soup is perfect for our house. Some leek adds a depth of flavor – and bacon? Everything is better with bacon!! Serve this delicious dish as a side or as the main event with some hot garlic bread. Either way, you’ll totally love it. Don’t want to use alcohol? No problem! Just substitute a good chicken broth. And enjoy!

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Here’s How to Do it:

First, cut the bacon into chunks.

In a medium soup pot, cook the bacon until it’s crispy, then set on a plate with paper towels to drain it. Set aside.

Remove all but 3 Tablespoon of the bacon fat.

Slice the white part of the leek.

Gently cook in the bacon fat until it is soft.

Stir in the flour, salt and pepper and cook, stirring constantly, until the flour is starting to brown.

Using a wire whisk, stir in the beer or broth.

Bring it to a boil,

then reduce the heat and simmer on low for about 10 minutes.

Slowly add the cheese and stir until it’s melted.

Stir in the milk and cream and gently simmer until it’s hot and thickened, but not too thick.

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If it’s too thick, just add a little more milk. Let it rest about 5 minutes before serving.

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Serve hot topped with the crispy bacon.

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© Copyright 2021 The Lazy Gastronome

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5 from 1 vote
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Cheddar Leek Soup with Bacon and Beer (or Broth)

A super easy, wonderfully rich soup that can be a side dish or the main event.

Course: Appetizer, Main Course, main dish
Cuisine: American, pub food
Keyword: bacon, beer, cheddar, cheese, jalepeno, leek, soup
Servings: 4 servings
Author: HelenFern
Ingredients
  • 1 pound bacon, chopped
  • 1 cup sliced leek (white)
  • 3 Tablespoons bacon fat (or butter)
  • 2 Tablespoons flour
  • 2 teaspoons lemon pepper
  • 2 teaspoons garlic salt (or to taste)
  • 1-1/2 cups beer or chicken broth (I used a citrus IPA)
  • 6 cups grated extra sharp cheddar cheese
  • 4 slices provolone cheese, cut into chunks
  • 2 cups milk
  • 1/2 cup heavy cream
Instructions
  1. First, cut the bacon into chunks.

  2. In a medium soup pot, cook the bacon until it's crispy, then set on a plate with paper towels to drain it. Set aside.

  3. Remove all but 3 Tablespoon of the bacon fat. Slice the white part of the leek.

  4. Gently cook in the bacon fat until it is soft.

  5. Stir in the flour, salt and pepper and cook, stirring constantly, until the flour is starting to brown, about 3 to 5 minutes.

  6. Using a wire whisk, stir in the beer or broth.

  7. Bring it to a boil, then reduce the heat and simmer on low for about 10 minutes.

  8. Slowly add the cheese and stir until it's melted.

  9. Stir in the milk and cream and gently simmer until it's hot and thickened, but not too thick. If it's too thick, just add a little more milk. Let rest for abut 5 minutes before serving.

  10. Serve hot topped with the crispy bacon.

Recipe Notes

© Copyright 2021 The Lazy Gastronome

leek

Here are some things that are perfect to use for this recipe!

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7 Responses to Cheddar Leek Soup with Bacon and Beer

  1. Lovely, a keeper for sure.

  2. Mouthwatering photos! I am seriously still in Soup Season here, and this one looks to fill the bill – leeks, cheddar, and even a bit of good beer! Thanks for sharing this over at Fiesta Friday, and enjoy a wonderful weekend!

  3. Marilyn says:

    5 stars
    Thank you for sharing at #OverTheMoon. We appreciate your shares. They have been Tweeted Pinned. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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  4. Pingback: Fiesta Friday #374 - Fiesta Friday

  5. Pingback: 6 Refreshing Beers Made With Fruit - The Lazy GastronomeThe Lazy Gastronome

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