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–+ servings

Football Soup

ChickenDiner-StyleFallParty FoodPorkSoups & SaladsSpecial OccasionStove-TopWinter
Time :40 minutes
Yield :6 servings
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The Scoop

Consider this the soup equivalent of a game-winning touchdown.
It starts with crispy bacon, adds a splash of beer for extra personality, then goes all-in with three different cheeses because moderation clearly didn’t make the roster. Creamy, savory, a little spicy, and ridiculously satisfying, this is the kind of soup that turns “just watching the game” into a full event.
Warning: people will ask for the recipe before halftime.
Hack it:
Use smoked cheddar for an even deeper flavor.
Swap the pilsner for a lager or amber ale if that’s what’s in the fridge.
Top with crushed pretzels for a salty crunch. We bet you didn’t think of that.
Leftovers:
Reheat the leftovers gently and serve over baked potatoes.
Use as a dip for soft pretzels or tortilla chips. Still football night, a different meal turned into a snack.
Turn it into a loaded nacho sauce by adding a little extra stock while reheating.

Ingredients

  • 1/2 pound bacon, cut into 1/3-inch pieces
  • 1 small onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 jalapeño, seeded and finely chopped
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cup flour
  • 4 tablespoons butter
  • 1 1/2 cups pilsner beer
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 6 ounces sharp cheddar cheese, shredded
  • 4 ounces medium cheddar cheese, shredded
  • 2 ounces pepper jack cheese, shredded
  • salt, to taste
  • freshly ground pepper, to taste
  • chives, optional, to taste
  • flat leaf parsley, optional, to taste

Directions

  • In a large saucepan or soup pot over medium-high heat, cook the bacon until crispy, about 7 minutes.
  • Using a slotted spoon, transfer the cooked bacon to a paper-towel-lined plate.
  • Drain all but about 1-2 tablespoons of the bacon fat from the pan.
  • Add the onion, the bell pepper, the jalapeño, and the thyme to the bacon grease and cook until the veggies are tender, about 5 minutes.
  • Reduce the heat to medium and add the butter to the veggie mixture, stirring until completely melted.
  • Sprinkle the flour over the veggie mixture, stirring until the flour is fully incorporated.
  • Add the beer to the veggie mixture, stirring constantly, until the mixture thickens.
  • Slowly add the chicken stock and the cream to the thickened mixture and stir until all the ingredients are combined.
  • Bring the soup to a low simmer.
  • Add the sharp cheddar, the medium cheddar, and the pepper jack, handfuls at a time, to the soup, stirring after each addition.
  • Continue to allow the soup to simmer until the cheese is melted.
  • Season the soup with the salt and the pepper and add 1/2 of the cooked bacon.
  • Spoon the soup into bowls and garnish with the remaining bacon, the chives, and the parsley.
  • Serve.
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