Beer Cheese Soup
Ingredients
- 6 – 10 slices thick cut bacon
- ¼ cup butter
- ¼ cup flour
- 2 tsp. garlic powder
- 1/2 to 1 tsp. cayenne pepper, or to taste
- 1 tsp. paprika
- 1 cup medium to dark beer
- 1 cup chicken broth
- 2 cups half & half
- 1 to 1-1/2 cups mild cheddar cheese, shredded
- 1 tsp. Worcestershire sauce
- Salt and pepper, to taste
- Green onions and croutons, to garnish
Instructions
- Heat a large pot on high heat.
- Cut the bacon slices into small piece and pop them into the pot.
- Cook bacon them until they’re good and crisp.
- Remove the bacon from pot to a plate.
- Add the butter to the pan drippings.
- When melted, whisk in the flour and spices.
- What you’re essentially doing is making a roux and then a variation on a bechamel sauce.
- Add the beer, broth and half and half.
- Whisk to combine and bring to a slow simmer.
- Add the cheese and whisk again to combine until smooth.
- Add the Worcestershire sauce and bacon.
- Simmer until you’re ready to serve, stirring occasionally
- You can add more half and half or broth if it gets too thick.
Notes
Garnish, if you wish, with green onions and croutons. More bacon and a sprinkle of cheese on top might be good, too.
