Bacon Beer Cheese Soup with Crispy Idaho® Potato Croutons
This soup is ultra cheesy, rich in flavor, and topped with crispy roasted potatoes. It’s every football fan’s game-day dream come true.
- 6 slices thick-cut bacon, cut into 1-inch pieces
- 1 medium onion, diced
- 2 celery ribs, finely diced
- 1 large carrot, finely diced
- 2 cloves garlic, minced
- 1 tablespoon freshly chopped thyme
- 1/4 cup all-purpose flour
- 12 ounces beer (bock, pilsner, pale ale)
- 2 cups chicken stock
- 1 cup heavy cream
- 1 heaping teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 8 ounces grated sharp cheddar
- 4 ounces grated smoked gouda
- 2 ounces Velveeta, cut into 1-inch cubes
- Salt and pepper
- Sliced scallions for serving
- 8 ounces Idaho® baby Yukon Gold potatoes, halved
- 2 teaspoons olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon smoked paprika
- 1/4 teaspoon Italian seasoning
- In a large pot, cook bacon over medium-high heat until crispy. Using a slotted spoon, transfer the bacon to a paper towel-lined plate; set aside.
- Add the onion, celery, and carrot to the pot with the reserved bacon grease. Sprinkle with salt and pepper. Cook, stirring often, for 5-6 minutes, or until the onion is translucent and tender. Add the garlic and thyme to the pot. Cook, stirring often, for an additional 2 minutes.
- Add the flour to the pot. Cook, stirring constantly, for 1 minute. Add the beer, chicken stock, heavy cream, Dijon mustard, and Worcestershire sauce; stir to combine. Bring the mixture to a boil and allow the soup to thicken. Once the soup thickens a bit, turn the heat down to medium-low and allow the mixture to simmer for 8 minutes.
- Turn off the heat and slowly stir in the cheese. Season with salt and pepper to taste.
- Garnish with crispy potato croutons, sliced scallions, and crumbled bacon. Serve immediately.
- Preheat oven to 425°F.
- Add potatoes to a small bowl. Drizzle with olive oil. Add salt, pepper, smoked paprika, and Italian seasoning; Stir to coat the potatoes.
- Transfer the potatoes to a baking sheet. Bake for 15-20 minutes, or until the potatoes are golden brown and crispy on all sides.
- If you're not going to serve immediately, transfer the cooled soup to an airtight container and place in the refrigerator for up to 3 days. Reheat on the stovetop or in a slow cooker.
- If you're making and serving a crowd, transfer the hot soup to the bowl of a slow cooker and select the "Keep Warm" setting. Stir the soup occasionally to prevent browning around the edges.