Beer Cheese Soup

Ingredients

• bacon (4 slices)
• carrots (1.5 cups)
• yellow onion (1.5 cups)
• celery (1.5 cups)
• garlic (2 tablespoons)
• kosher salt (0.5 teaspoon)
• black pepper (0.25 teaspoon)
• cayenne pepper (0.25 teaspoon)
• unsalted butter (0.33 cup)
• all-purpose flour (0.33 cup)
• pilsner-style beer (1 (12-ounce) bottle)
• chicken broth (3 cups)
• whole milk (2 cups)
• Dijon mustard (1 tablespoon)
• Worcestershire sauce (2 teaspoons)
• dry mustard (1 teaspoon)
• hot pepper sauce (1 teaspoon)
• sharp Cheddar cheese (12 ounces)
• popcorn (0 )

Instructions

1. Gather all ingredients.
2. Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
3. 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 until fragrant, about 1 minute.
4. Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
5. Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
6. Stir in broth and milk; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, until mixture lightly coats the back of a spoon, 12 to 15 minutes.
7. Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
8. Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
9. Serve hot, topped with popcorn and reserved bacon.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 565
• fat: 40 g
• sats: 25 g
• carbs: 21 g
• fibre: 2 g
• protein: 27 g
• salt: 0 g