Entree: United States – Kentucky (Appalachian and Southern United States) – Kentucky Beer Cheese Soup

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) unsalted butter
- 1/3 cup (43 g) all-purpose flour
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 medium carrot, finely diced
- 3 cloves garlic, minced
- 8 slices bacon, approx. 8 oz (225 g), chopped
- 8 oz (225 g) diced smoked country ham
- 2 medium russet potatoes, about 1 lb (450 g), peeled and diced 1/2-inch
- 3 cups (720 ml) low-sodium chicken stock
- 12 fl oz (355 ml) Kentucky amber or brown ale (one bottle)
- 2 cups (480 ml) whole milk
- 1/2 cup (120 ml) heavy cream
- 3 cups (12 oz / 340 g) shredded sharp Kentucky cheddar cheese
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) dry mustard powder
- 1/4 tsp (1.25 ml) cayenne pepper (or to taste)
- Salt and freshly ground black pepper, to taste
- 2 cups (60 g) crushed hard pretzels or 6 soft pretzels, sliced, for serving
- 2 tbsp (8 g) chopped fresh chives, for garnish
- Optional: extra shredded cheddar for topping

Instructions

Short Description:
A rich, creamy soup made with sharp Kentucky cheddar and local beer, finished with smoked ham and crispy bacon for a hearty main-course bowl. Traditionally served with pretzels or croutons for dunking.

Regional Notes:
This Kentucky version highlights sharp local cheddar and an amber or brown Kentucky ale, giving the soup a distinctive tang and malt note. Inclusion of smoked country ham and pretzel garnish reflects Appalachian/Southern charcuterie and snack traditions, distinguishing it from lighter northern beer-cheese soups.

1. In a large heavy pot or Dutch oven over medium heat, cook the chopped bacon until crisp, about 8–10 minutes. Use a slotted spoon to remove most of the bacon to a paper towel–lined plate, leaving about 2 tbsp of bacon fat in the pot.
2. Add the chopped onion, celery, and carrot to the pot with the bacon fat. Sauté until vegetables are softened, 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant.
3. Stir in the butter until melted. Sprinkle the flour over the vegetables and stir constantly to make a roux, cooking 2–3 minutes to remove the raw flour taste (do not let it darken much).
4. Gradually whisk in the chicken stock until smooth, then whisk in the beer. Scrape up any browned bits from the bottom of the pot.
5. Add the diced potatoes. Bring to a gentle simmer, reduce heat to medium-low, and cook until potatoes are tender, 12–15 minutes.
6. Stir in the milk and heavy cream and warm the soup gently—do not boil. Reduce heat to low.
7. In small handfuls, add the shredded cheddar to the pot, stirring constantly and allowing each addition to melt before adding more so the cheese incorporates smoothly (this prevents graininess). If the soup becomes too thick, loosen with up to 1/2 cup (120 ml) additional stock or milk.
8. Stir in the diced smoked ham, half of the reserved crispy bacon, Worcestershire sauce, dry mustard, cayenne, and salt and pepper to taste. Heat through gently for 3–4 minutes (avoid boiling after cheese is added).
9. Adjust seasoning, consistency, and heat. If the soup tastes flat, a small splash (1 tsp / 5 ml) more Worcestershire or a pinch more salt will brighten flavors.
10. Serve hot, topped with remaining crispy bacon, extra shredded cheddar if desired, crushed or sliced pretzels for dunking, and chopped chives. Optionally serve in a bread bowl or with additional pretzel sticks on the side.