Get ready to explore the Dragon Isles with this beer cheese soup and bread recipe that will warm your Tuskarr heart

With the launch of Dragonflight upon us, why not make a quick and easy soup you can store in a crock pot for launch day servings between dungeon queues? Beer cheese soup is an oft-requested favorite among my friends and family this time of year — and while we’re cooking, why not make it a little better by serving it up with a loaf of beer bread?

If you’re looking for an easy meal to enjoy while exploring the Dragon Isles

Beer Cheese Soup Recipe

Ingredients

• ½ pound of thick bacon, diced
• 1 celery stalk, chopped
• 1 small onion, chopped
• 4 cloves of garlic, minced
• 1 tablespoon of fresh thyme, chopped
• One bottle of beer ( I recommend a hoppy beer for flavor but it is your preference)
• 2 cups chicken broth
• 4 tablespoons butter
• ¼ cup of flour
• 1 cup heavy cream
• ½ lb. shredded cheddar (yellow tends to add more color to the soup but it doesn’t matter)
• 1/2 lb. shredded cheese of your choice
• 1 teaspoon of Worcestershire sauce

For a meat-free alternative, skip the bacon and chicken broth and add:

• ¼ cup vegetable oil
• 1 head of broccoli, chopped fine
• 2 cups vegetable broth

Cooking instructions

1. In a large pot, cook the bacon over high heat until the fat has rendered and bacon is crispy. This tends to take about 8 minutes and you know you have hit the right spot when the pot becomes rather foamy.
2. Remove the bacon and set aside, leaving the fat in the pot. If you’re making the vegetarian alternative, start off with ¼ cup of vegetable oil in place of the bacon grease.
3. Add celery, onion, garlic, thyme, and broccoli should you choose to use it. Let it cook, stirring frequently, until softened — about 10 minutes.
4. Pour in the bottle of beer and bring to a simmer, letting some of the beer reduce off — about 5 minutes.
5. Add the broth and leave your proto-soup simmering while working on the next step.
6. In a separate pan, melt the butter and whisk in the flour until you get a nice, thick roux. This should take 2-3 minutes.
7. Add the roux to your soup pot and stir, then let the soup simmer for 10 minutes to allow it to thicken.
8. Mix in the heavy cream, shredded cheese, and cooked bacon. Stir until the soup has become thick and creamy.
9. Add the Worcestershire sauce for an extra umami kick.

But this soup is yours to tweak in any way you’d like. If you happen to have umami powder, it will also go nicely with this soup, or you could add a dash of hot sauce for some heat.

Beer bread recipe

Ingredients

• 3 cups all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking soda
• 1 teaspoon salt
• 1 tablespoon thyme, chopped
• 1 bottle of beer (I recommend using the same as what’s in the soup to maintain flavor profiles)
• 8 tablespoons butter, melted

Cooking instructions

1. Preheat the oven to 350 degrees.
2. In a mixer or large bowl, mix flour, sugar, baking soda, salt, and thyme.
3. Slowly mix in the beer until it is no longer foaming.
4. Pour half the butter into the bottom of a 9×5 loaf pan, making sure it coats the bottom.
5. Add the dough to the pan, then spread remaining butter on top.
6. Bake for 50-60 minutes at 350 degrees. Check that the center of the center of the loaf is coming out dry with a toothpick. Thanks to the butter, it should pop out of the loaf pan with ease and have a nice golden crust.

Slice up and server with butter, honey, or beer cheese soup!

Get your food buff here!

The bread can easily be made while you’re waiting on the soup to cook, allowing you to enjoy both at the same time — which is exactly what I’m planning to do. Once it’s cooked, I like to keep the soup in a crock pot and just grab a serving when I have a moment while leveling.

If you don’t wind up going through the whole pot while leveling your way through the Dragon Isles, the soup can be refrigerated for about a week or frozen up to 6 months. The bread can be frozen as well — just microwave it for 30 seconds to bring it back to freshness.