Total Time
Prep 15 mins
Cook 15 mins

This soup uses a bottle of Michelob Amber Bock beer. Rich and creamy and perfect for those cold winter nights.

Ingredients Nutrition


  1. Open beer and let stand while dicing vegetables.
  2. Saute bacon until crisp. Drain and crumble.
  3. In large soup kettle, saute vegetables in two tablespoon of bacon grease until soft.
  4. Add chicken broth.
  5. Fill chicken can with beer and add to mixture.
  6. Bring to a boil, then reduce heat to low.
  7. Pour remaining beer into a small mixing bowl and whisk in flour.
  8. Gradually add to broth, stirring constantly, till thick.
  9. Add half and half, bacon and cheese.
  10. Heat until cheese melts.
  11. Stir in sugar.
  12. Add salt and pepper to taste.


Most Helpful

This recipe really let us down. It may be better had we left out the sugar. It was too sweet & left an after taste in our mouths. Really wanted it to be fabulous, but left us not wanting more. We made a double batch and are not eating the leftovers.

kimberly_kuhlmann September 24, 2014

Very tasty, and rich! I added a 1/2 tsp dry mustard and a sprinkling of cayenne pepper, and I purreed the entire soup in the blender to give it a smooth consistency (before adding bacon). Very tasty...I would cut down a bit on the sugar next time to make it a bit less sweet. Overall great!

3TXCooks January 20, 2008

Eh. I've made much better in the past. It was a very bland recepie. I always make mine with potatos and no peppers. I also would have added sole Dijon mustard and some worcestershire to give it more flavor.

jj.1177 November 05, 2016

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