Beer Gouda Bacon Soup

The bitterness of IPA beer is complemented by the creamy flavor of Gouda and saltiness of bacon in this delicious soup. This warming dish is ideal for cooler days ahead.


  • 4 slices bacon, raw, cut into strips
  • 1/2 yellow onion, small diced
  • 1 celery stalk, small diced
  • 1 carrot, small diced
  • 3 tbsps all purpose flour
  • 1 bottle IPA beer
  • 1 quart chicken broth
  • 2 cups heavy cream
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp granulated garlic
  • 1 tsp black pepper, ground
  • 8 cups Crystal Farms Shredded Gouda Cheese


  • Cook bacon in a medium saucepan until crispy. Remove bacon with a slotted spoon onto a clean paper towel and reserve rendered fat in the pan.
  • Add carrot, celery and onion to the saucepan and cook on low heat until the vegetables are just getting soft. Add flour, stir and continue cooking for 3 minutes.
  • Add the beer, chicken broth, cream, Dijon mustard, Worcestershire sauce, granulated garlic and black pepper.
  • Bring the mixture to a boil and reduce heat to a very slow simmer. Cook the soup for 30 minutes at a very slow simmer.
  • Turn off the heat and slowly add the shredded Gouda cheese while stirring.
  • Continue to stir until the shredded Gouda cheese has melted and serve.

Chef's Tips & Suggestions:

  • Garnish with chopped green onion and more Crystal Farms® Shredded Gouda Cheese.