Saturday, May 17, 2014

Bacon Beer Cheese Soup

Scott and I are still searching for that perfect beer cheese soup. We fell in love with a few restaurants' soups in Eau Claire during college, but haven't been able to find a suitable replacement. This one was pretty delicious, but not quite THE one. We'll keep trying :)

Bacon Beer Cheese Soup-adapted from Smells Like Home
Total Time: 45 Minutes
Serves 4

  • 3 slices thick-cut bacon, cut into 1/4 inch pieces
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1-1/4 cup chicken broth
  • 6 ounces pale ale or beer
  • 1/2 cup milk
  • 8 ounces sharp cheddar cheese
  • Kosher salt and black pepper to taste
Cook the bacon in a large sauce pan over medium high heat until crispy. Scoop out bacon pieces with a slotted spoon and place on a paper-towel lined plate. Turn the heat down to medium and add the carrot, celery, garlic, salt and pepper and saute for 8-10 minutes, stirring occasionally until vegetables begin to soften.

Whisk the flour into the vegetables and stir for one minute. Whisk in chicken broth and continue to stir until no lumps of flour remain. Blend the mixture with an immersion blender or carefully transfer into a blender. Blend until smooth and return to saucepan.

Pour the beer into the mixture, bring to a simmer, stirring as needed. Allow to cook down for 10 minutes, then stir in milk and allow to warm, stirring for 1-2 minutes. Stir in the cheese by the handful, letting each batch melt completely before adding more. Garnish with bacon before serving.
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