Buffalo Bills Beer Cheese Soup

Marsha Gardner


My guys like this soup on a cold Sunday afternoon in front of the fire, and the TV with a rousing football game. I first started making this soup for them when we were living in Western NY and cheering on the Buffalo Bills.

Personally I'll eat it anytime and anywhere.


★★★★★ 1 vote



  • 3 slice
    thick-cut bacon, chopped
  • 1 large
    sweet onion, finely diced
  • 1/2 large
    red bell pepper, finely diced
  • 2 clove
    garlic, minced
  • 2 Tbsp
    butter, unsalted
  • 2 Tbsp
    all purpose flour
  • 2 c
    your favorite beer (lighter wheat beers work best)
  • 1 c
    half and half
  • 4 oz
    sharp white cheddar cheese, freshly grated
  • 4 oz
    extra sharp yellow cheddar cheese, freshly grated
  • 4 oz
    colby-jack cheese, freshly grated
  • ·
    kosher salt and freshly ground black pepper to taste

How to Make Buffalo Bills Beer Cheese Soup


  1. Heat a large stock pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered, them remove bacon with a slotted spoon and place on a paper towel to drain.

    Reduce heat to low and add onions, peppers and garlic, stirring to coat. Cook for about 10 minutes, until vegetables are translucent, stirring occasionally.
  2. Increase heat to medium-high and add in butter. Once sizzling, whisk in flour and cook for 3-4 minutes until flour is nutty and golden. Add in beer and stirring constantly, cook for 5 minutes so they alcohol cooks out and the mixture somewhat thickens.

    Add in half and half, then reduce heat to low and gradually add cheese while stirring. Stir until smooth, then fold in bacon and serve immediately. Garnish fresh chopped herbs over top if desired.
  3. I love to serve this soup in bread bowls. I make my onion-rye rolls into small breads and scoop them out. I sometimes make croutons from scooped out bread.

Printable Recipe Card

About Buffalo Bills Beer Cheese Soup

Course/Dish: Other Soups

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