Beer Cheese Soup
Scaled Servings: 8 Originally: 8
- 8 slices thick cut bacon, diced
- 1 1/2 cups diced carrot
- 1 1/2 cups yellow onion, diced
- 1 1/2 cups diced celery
- 2 tablespoons minced garlic, (about 6 cloves)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/3 cup unsalted butter
- 1/3 cup all-purpose flour
- 12 ounces hop valley, beer,
- 3 cups chicken broth, extra strong
- 2 cups half-and-half
- 1 tablespoon dijon mustard
- 1/2 tablespoon plus 1/2 teaspoon worcestershire sauce
- 1 teaspoon dry mustard
- 1 teaspoon hot pepper sauce
- 12 ounces sharp cheddar cheese, shredded, Tillamook
- *do not buy pre-shredded cheese
- 1/4 cup green onions, diced
- freshly cracked pepper
- 8 pretzel buns, round tops removed, and mostly hollowed out
Directions:
- Heat bacon in a large heavy pot over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
- Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
- Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
- Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
- Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
- Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
- Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
- Serve hot. Top with green onions and the crispy bacon.
