Beer and Cheddar Soup with Smoked Ham Recipe

Beer and Cheddar Soup with Smoked Ham


Prep Time

Total Time

Gluten Free


45 min

1 hr


Make this Wisconsin favorite with any pilsner-style beer, sharp cheddar cheese and Jones ham and bacon. Perfect on any lunch menu.


1 pound Jones Dairy Farm Dry Aged Cherry Hardwood Smoked Bacon, diced small
2 cups water
8 ounces onion, diced
1 ounce garlic, minced
8 ounces butter, unsalted
10 ounces all-purpose flour
1 gallon chicken broth
16 ounces pilsner-style beer
16 ounces heavy cream
2 pounds sharp cheddar cheese, shredded
1 1/2 pounds Jones Dairy Farm Naturally Smoked Ham, medium diced
Salt and pepper to taste


Step 1
Place cubed bacon and water in pan and slowly bring to a boil. This will render most of fat out of bacon. When water evaporates, only fat will remain. Allow bacon to fry in fat until crispy. Drain and set aside.

Step 2

Sweat onion and garlic in butter on medium-low heat until onion is clear and tender. Season. Do not allow onion or garlic to gain any brown color.

Step 3
Once ready, add flour in four batches, stirring constantly. Once fully incorporated, allow to cook on low heat for about 5 minutes, stirring often.

Step 4
Add COLD chicken broth slowly, being sure to whisk out any clumps. Once fully incorporated, allow to simmer for about one hour over medium heat, stirring occasionally.

Step 5
Strain through a chinoise (fine mesh colander) into another pot. Add beer once a high simmer is reached. Allow alcohol to cook out for about 10 minutes. Add cream slowly, constantly stirring vigorously. Remove from heat.

Step 6

Add cheese in eight batches, stirring constantly. Season. Add diced ham and ladle into bowls. Sprinkle with crispy bacon pieces. Makes 1.5 gallons.

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