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5 from 1 vote
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
  • 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
  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

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