Rosemary Garlic Beer and Cheddar Soup

Prep Time: 5-10 minutes
Cook Time: 40 minutes
Servings: 6


  • ½ lb. low-sodium bacon, diced
  • 1 celery rib, diced
  • 1 small onion, diced
  • 2 Tbsp. Sauer's Rosemary Garlic Seasoning Blend
  • 1 (12 oz.) bottle lager or pilsner, divided
  • 2¼ cups low-sodium chicken broth
  • 1 Sauer's Whole Bay Leaf
  • 4 Tbsp. unsalted butter
  • 3 Tbsp. cornstarch
  • 1 cup heavy cream
  • ¾ lb. sharp yellow cheddar cheese, coarsely shredded
  • Black pepper, to taste
  • Sliced green onions, for garnishing (optional)


1. In a large saucepan, cook the bacon over medium heat until the bacon is crisp (about 8 minutes). Use a slotted spoon to transfer the bacon to a bowl and set aside.

2. In the same pan, add the celery, onion and rosemary garlic blend and cook until vegetables are softened (about 5 minutes).

3. Add half the beer and cook for 5 minutes. Then add the chicken broth and bay leaf and bring to a simmer. Reduce heat to low.

4. Meanwhile in a small skillet, melt the butter over medium heat. Add the cornstarch and stir until lightly browned (about 2 minutes). Remove from heat and whisk this mixture into the soup until incorporated. Cook until thickened (about 5 minutes).

5. Add the heavy cream, cheddar cheese and the remaining half of the beer. Bring back to a simmer and stir occasionally for about 5 minutes or until thick and creamy.

6. Stir in the bacon and then season with pepper to taste. Garnish with green onions if desired and serve immediately.