Beer Cheese Bacon Soup
servings: 2
total time:
recipe by: Frankie
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
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
Directions
- In a dutch oven cook the bacon over medium high heat until crispy. Set cooked bacon aside on a paper towel lined plate.
- Reduce heat to low and add the onion and celery. Cover and cook until tender about 15 minutes.
- Turn the heat up to medium. Add the beer to the vegetables and cook uncovered until evaporated, about 5 minutes.
- Stir in the flour for 1 minute then slowly stir in the chicken broth and milk and bring to a boil.
- Reduce heat to low and simmer about 5 minutes, stirring occasionaly.
- Pour the soup into a food processor or blender and puree until smooth.
- 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.
- Stir the remaining soup into the dutch oven and then stir in the pepper.
- Reheat for a couple minutes over low heat if necessary.
- Serve soup topped with the bacon.
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