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Copy LinkBeer Cheese Bacon Soup
Servings: 2
Ingredients
1 cup onion, diced
1/2 cup celery,diced
8 oz extra sharp cheddar cheese, shredded
2/3 cup beer
2 cups chicken broth
2 cups whole milk
1/4 cup all purpose flour
3 slices homemade bacon, diced
1/2 tsp freshly ground pepper
Directions
1. In a dutch oven cook the bacon over medium high heat until crispy. Set cooked bacon aside on a paper towel lined plate.
2. Reduce heat to low and add the onion and celery. Cover and cook until tender about 15 minutes.
3. Turn the heat up to medium. Add the beer to the vegetables and cook uncovered until evaporated, about 5 minutes.
4. Stir in the flour for 1 minute then slowly stir in the chicken broth and milk and bring to a boil.
5. Reduce heat to low and simmer about 5 minutes, stirring occasionaly.
6. Pour the soup into a food processor or blender and puree until smooth.
7. Place the shredded cheese in the now empty dutch oven and slowly whisk about half of the soup in with the cheese until well blended.
8. Stir the remaining soup into the dutch oven and then stir in the pepper.
9. Reheat for a couple minutes over low heat if necessary.
10. Serve soup topped with the bacon.
2. Reduce heat to low and add the onion and celery. Cover and cook until tender about 15 minutes.
3. Turn the heat up to medium. Add the beer to the vegetables and cook uncovered until evaporated, about 5 minutes.
4. Stir in the flour for 1 minute then slowly stir in the chicken broth and milk and bring to a boil.
5. Reduce heat to low and simmer about 5 minutes, stirring occasionaly.
6. Pour the soup into a food processor or blender and puree until smooth.
7. Place the shredded cheese in the now empty dutch oven and slowly whisk about half of the soup in with the cheese until well blended.
8. Stir the remaining soup into the dutch oven and then stir in the pepper.
9. Reheat for a couple minutes over low heat if necessary.
10. Serve soup topped with the bacon.
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