When I think of Beer Cheese Soup, the first thing that pops into my mind is Lazlo’s Brewery. It’s a restaurant in Lincoln, NE. The original location is located in the Haymarket District. When I was in college, my friends and I used to walk down there to eat a lot. To this day, I could still tell you what everyone would order. Dan would get the Lazlo Burger and an Empyrean Amber Ale (made in Lazlo’s owner’s brewery). Rob wasn’t a drinker. He always got the French Dip but added Swiss Cheese and sautéed onions. He also ordered a side of ranch dipping sauce for his fries. Lazlo’s makes these great fries. They are crinkle fries with seasoning salt. And Ben always ordered a cup of Beer Cheese Soup. Ironic because Ben was the baby of the group – just 17 years old his first few months attending college.
After college graduations and break-ups, I ended up working for the owners of Lazlo’s. I worked in their neighboring restaurant entitled Jabrisco’s. It was an unusual Italian restaurant named after the owners Jay, Brian, and Scott. (They also had a financial partner who was a dentist but I can’t remember his name.) They had things on the menu like a PB&J wood-fired pizza, homemade spinach pasta, and this to die for chocolate dessert. We also had this amazing patio where I would sell coffee during the weekly Farmer’s Market. I worked there for about eight months as a host/head host. I could sell the bar area better than most on a busy Friday night or Saturday home football game. Following my college graduation, I left to pursue AmeriCorps full-time. But during the time I worked at Jabrisco’s, I learned some great customer service skills, importance to details, and a lot about the hospitality industry.
Today, Lazlo’s has doubled in size and now occupies the space that was once Jabrisco’s. The food is still delicious, reasonably priced, and the service is top notch. The Haymarket has also turned into this major entertainment district.
Although this recipe is very different then Lazlo’s Beer Cheese Soup, it did make me think back to some pretty cool people and an experience that greatly impacted my life.
Bacon Beer Cheese Soup with Chicken from Pinterest
6 slices of bacon
1 lb. of boneless, skinless chicken breast
¼ c. butter
¼ c. flour
2 tsp. garlic powder
2 tsp. cayenne pepper
1 tsp. paprika
1 tsp. salt
1 tsp. pepper
1 c. beer
1 c. chicken broth
2 c. half and half
8 oz. mild cheese
1 tsp. Worchester sauce
Cook bacon and chicken. In a large sauce pan, cook butter, flour, and spices. Add beer, broth, and half and half. Whisk to combine and bring to a bubble. Add cheese and stir until smooth. Add Worchester sauce, chicken, and bacon. Allow to simmer. Garnish with chives and croutons.
- This recipe is good but spicy. One bowl had me drinking three glasses of water, blowing my nose, and dotting my watering eyes. My recommendation is to cut the spice at least to half or maybe a third of the recipe listed above. That’s my plan for the next time I cook it.
- I didn’t have chicken stock so I used water and put in about 2 oz. more of beer. Veggie stock is also an option.
- When I make a soup like this I know I am sharing with vegetarian friends, I make meat more of a topping. Canned chicken is another option. I used about a ½ lb. chicken and pre-cooked bacon.
- I used fat free half and half. I think our Nutrition Manager at work also said that Fat Free Evaporated Milk is another substitute option to make a creamy soup healthier.
- I used light beer.
- I used Velveeta cheese.
- I added parsley instead of chives.
On the second day, I picked up some chicken stock and frozen hash browns. I added about 1 cup of hash browns and ¾ c. chicken stock. I also added homemade croutons. It decreased the water consumption.