Despite the fact that I am not a fan of beer (can’t swallow a single sip), there is something magical that happens when it is combined with cheese. This soup is so delicious that I kept finding ways to use it other than that for which it is intended. Case in point, I made an omelet for breakfast one morning, heated up a little bit of the soup, and drizzled some on top. So good! Similarly, I warmed up a little bit of the soup, and used it as a dip for soft pretzels. Again, super delicious! Honestly, you can’t go wrong with his stuff. It’s easy to make, and everyone will love it.
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Beer Cheese Soup
Adapted from spendwithpennies.com
4 slices thick cut bacon
2 T. butter
1 Melissa’s shallot, diced
1 stalk celery finely chopped
1 carrot finely chopped
1 clove garlic minced
¼ c. flour
1 t. dry mustard
12 oz. beer
1 c. chicken broth
1 c. heavy cream
1 T. Worcestershire sauce
1 bay leaf
¼ t. smoked paprika
½ t. fresh thyme leaves or ¼ t. dried
6 oz. sharp cheddar cheese shredded, divided
Cook bacon in a large saucepan over medium heat until crisp. Remove bacon to a paper towel lined plate; reserve drippings.
Add butter to reserved bacon drippings. Add onion, celery, carrot, and garlic, and cook over medium heat until tender, about 5-6 minutes. Stir in flour and dry mustard. Cook 1 minute.
Slowly add beer a little bit at a time whisking after each addition. The mixture will be very thick at first. Add chicken broth and cream, a little bit at a time, whisking after each addition. Add Worcestershire sauce, bay leaf, smoked paprika, and fresh thyme leaves.
Bring to a boil over medium heat while whisking. Reduce heat and simmer 5 minutes or until thick and bubbly. Remove from the heat.
Set ¼ c. cheese aside for topping; stir remaining cheese into the soup until melted.
Ladle the soup into bowls, top with reserved cheese and crumbled bacon.
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