Recipe: Popcorn & Beer Cheese Soup

Popcorn & Beer Cheese Soup

  • Total Time: 1 hour
  • Yield: 3 Servings


  • To garnish: green onions and PopcornBeerCheeseSoup
  • 3 strips of bacon
  • ½ onion, diced
  • 1 green pepper, diced
  • ½ jalapeno, deseeded and minced
  • 3 cloves of garlic, minced
  • 8oz. light beer
  • 32 ounces (4 cups) vegetable or chicken stock
  • 1/2 cup of heavy cream
  • 3 Tablespoons butter
  • 3 Tablespoons AP flour
  • 2 cups of cheese, shredded (sharp cheddar and pepper jack are great)
  • 2 teaspoons of thyme
  • ½ teaspoon chili powder
  • 1 Bay leaf
  • Salt and pepper


Cook the bacon until crispy. Set the bacon aside and use about half the bacon fat to cook the onions, pepper, and jalapeno. Once translucent, add the garlic, thyme, and chili powder, cooking until fragrant. Add the beer and let reduce. In a small skillet, melt the butter and stir in flour. Continuously stir until flour and butter mixture is slightly golden (this is your roux). Set aside. When the beer about halfway reduce, add the broth and bay leaf. Bring up to a simmer and the whisk in the roux. Let simmer for about 10 minutes. Add the heavy cream and slowly stir in the cheese. Let cook for about ten more minutes. Add salt and pepper to taste. Top with chopped bacon, green onions, and your favorite popcorn.

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