Jack Coffey’s Papst Blue Ribbon Beer Cheese Bacon Soup

Jack Coffey’s Papst Blue Ribbon Beer Cheese Bacon Soup

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"Beer Cheese Bacon Soup" this is my Version #2

Jack Coffey, a dear friend from Rahway High School in Rahway, NJ, who has always had a passion for cars. Growing up together, it was evident that Jack was a major motorhead, a trait that he still proudly carries. Jack's prized possession is his 37 Ford Restomod, meticulously maintained and in excellent roadworthy condition. Often found in his garage, Jack enjoys unwinding next to his beloved car, sipping on a Pabst Blue Ribbon beer or indulging in the occasional Jack and Coke. Join me in celebrating Jack's love for automobiles and his unique way of enjoying his downtime!

You had me at Papst Blue Ribbon beer, cheese, and bacon! Three of my favorite things combined into one super easy soup. You won’t have to worry about what to cook for dinner when you can whip this up in a flash as soon as you get home from work.

EQUIPMENT: 3-quart saucepan, measuring cups and spoons, chef knife, cutting board

PREPARATION: 1 hour – Makes 4 to 6 servings

·        1 tablespoon unsalted butter

·        1 sweet Vidalia onion diced.

·        3 tablespoons unsalted butter

·        3 tablespoons all-purpose flour

·        1½ cups chicken stock

·        1½ cups Half N Half

·        1 pound sharp cheddar cheese shredded, reserve a half cup for serving

·        1 teaspoon Dijon mustard

·        1 teaspoon Worcestershire Sauce

·        1 can Papst Blue Ribbon

·        ½ pound crispy bacon

·        ½ cup Jack Daniels Tennessee Whiskey (optional)

·        ½ cup of green onion sliced or chives


To prepare this mouthwatering creation, start by sauteing the onions in unsalted butter until tender over medium-low heat at 220ᵒF for 15 to 20 minutes, ensuring to stir as needed. Remember, the key is to not allow the onions to brown, as we want to preserve that sweet and savory flavor profile.

Next, to create this sweet onion roux add butter and flour and stir until you reach a delightful aroma reminiscent of cookies and a smooth, creamy consistency resembling light-colored peanut butter.

To make this savory sauce, start by stirring in the chicken stock and Half-N-Half until fully incorporated and simmering. Gradually add the shredded cheese, stirring as it melts to achieve a creamy consistency. Enhance the flavor by mixing in mustard, Worcestershire sauce, and beer, and continue stirring for 5 to 7 minutes.

Finish off the soup by incorporating the bacon, stirring for an additional 2 to 3 minutes. Get ready to enjoy a warm and comforting bowl of Cheesy Beer and Bacon Soup - perfect for cozy nights in or entertaining guests!

TO SERVE: Ladle into serving bowls, sprinkle with this unique whisky, and top with shredded cheddar cheese and sliced green onions for a truly unforgettable culinary experience. With each bite, the explosion of flavors from cheese, beer, and crunchy bacon will tantalize your taste buds.