Chef Jonathon Erdeljac, owner of Jonathon’s Diner and Jonathon’s Forestwood in Dallas, has gained local popularity for his comforting scratch breakfast dishes. One standout item he serves is a rich and flavorful Beer and Cheddar Soup, perfect for chilly days. This creamy concoction features a blend of jalapeños and smoky bacon, enhancing its heartiness.

The soup begins with a savory base built from bacon, onion, celery, jalapeño, and garlic. Reducing the beer before mixing with broth and cream intensifies its malty notes, while a mix of sharp and smoked cheddar contributes a creamy depth to the dish. To elevate the experience, the soup is complemented with garlic toast, which can be made soft or crunchy, depending on personal preference.

When crafting this dish, selecting the right beer is crucial. A light to medium-bodied lager is recommended, as it complements the flavors of the cheddar and spices without overwhelming them. It’s advisable to avoid hoppy beers like IPAs to prevent excessive bitterness in the soup.

Ingredients

• 1/2 pound slab bacon, diced
• 1 celery rib, finely chopped
• 1 small onion, finely chopped
• 1 large jalapeño, seeded and chopped
• 2 large garlic cloves, minced
• 1 tablespoon chopped thyme
• 1 (12-ounce) bottle lager, divided
• 2 1/4 cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 pound sharp yellow cheddar cheese, coarsely shredded
• 4 ounces smoked cheddar cheese, coarsely shredded
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• Garlic-rubbed toasts, for serving

Directions

1. In a large saucepan, cook the bacon over moderate heat until crisp. Transfer to a bowl and set aside.
2. In the same saucepan, add celery, onion, jalapeño, garlic, and thyme, cooking until softened.
3. Introduce half of the beer and cook until reduced by half, then add the chicken broth and bring to a simmer.
4. In a small skillet, melt butter and mix in the flour, cooking until lightly browned.
5. Whisk the roux into the soup and cook until thickened.
6. Stir in heavy cream, cheddar cheeses, and the remaining beer, simmering until creamy.
7. Mix in the bacon and season as needed. Serve hot with garlic toasts.

Make Ahead

This soup can be refrigerated overnight and reheated gently. Thin with additional broth if necessary before serving.

For those interested in further enhancing their culinary skills or experimenting with sous-vide recipes, a detailed guide can help elevate your cooking experience.