Bacon Beer Cheese Soup

Ingredients

• 4 ounces thick cut bacon
• 1 yellow onion diced
• 1 tablespoon minced fresh garlic
• 1 jalapeño pepper minced
• 2 tablespoons unsalted butter (¼ stick)
• 2 tablespoons all-purpose flour
• 12 ounces wheat beer or lager (1 bottle)
• 2 cups low-sodium chicken broth or stock
• 16 ounces freshly grated white cheddar cheese
• 3 tablespoons cornstarch
• 1 cup heavy cream
• Green onion optional, for garnish

Steps

1. Heat a large Dutch oven or stock pot over medium heat. Add the bacon and cook for 7-10 minutes, or until it is crisp and browned. Flip as needed. Remove the crisp bacon to a paper towel to drain any additional grease.

2. Remove all but one tablespoon of grease from the pot. No need to wash it!

3. Add the onion and cook, stirring occasionally, until it is tender and golden brown, about 5 minutes.

4. Add the garlic and jalapeño. Stir and cook for an additional minute.

5. Add the butter and allow it to melt– once melted, add the flour and stir until the flour coats the onion mixture evenly.

6. Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low.

7. In a large bowl, toss together the cheese and cornstarch.

8. Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time.

9. Stir constantly until the cheese has melted. Then remove from the heat and serve garnished with chopped bacon and green onions.

Notes