Bacon, Beer and Cheese Soup

Course: Soup

Cuisine: German

Prep Time: 15

Cook Time: 35

Servings:

Calories: 665kcal

A rich, hearty concoction that combines the soul-soothing warmth of comfort food with the robust flavors of bacon, beer, and creamy cheese. This soup is on the top of my husband list of soups.

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US Customary - Metric

Ingredients

12 oz. bacon cooked and sliced about 1" pieces. Alternatively you can use kielbasa or bratwurst sausages.
3 tablespoons olive oil
¾ cup onion minced (about 2 medium onions)
½ cup celery thinly sliced
½ cup carrots sliced (about 3 medium carrots)
¼ cup flour
3 cups potatoes peeled and diced, ½ inch pieces
4 cups chicken stock
12 oz beer I use Shiner Bock
½ teaspoon mustard powder
½ teaspoon garlic granulated
½ teaspoon salt
½ teaspoon black pepper freshly ground
¼ - ½ teaspoon Chipotle pepper
½ cup milk use half and half if you are feeling decadent
¼ teaspoon Worcestershire sauce
2 cups sharp cheddar cheese grated
½ cup Green peppers, sweet diced. These are optional.

Instructions

Cook 12 oz. bacon over medium heat to desired doneness.¾ cup onion
Add ¾ cup onion, ½ cup celery, and ½ cup carrots. Cook about 15 minutes or until tender, stirring every so often to keep from sticking.
Stir in 1/4 cup flour; cook about 1 minute.
Add 3 cups potatoes, 4 cups chicken stock and 12 oz beer. If using, add the½ cup Green peppers, sweet. Bring to a boil and cook 10-15 minutes or until potatoes are tender.
Add 1/2 teaspoon 1/2 teaspoon mustard powder, 1/2 teaspoon garlic, 1/2 teaspoon black pepper, 1/2 teaspoon salt and 1/4 - 1/2 teaspoon Chipotle pepper.
Combine 1/2 cup milk and 1/4 teaspoon Worcestershire sauce in a small bowl. Stir into the soup.
Remove soup from heat. Add the 2 cups sharp cheddar cheese, stirring until the cheese is melted and smooth.
Return to low heat and add sliced cooked 12 oz. bacon . Cook until bacon is warm; 5 minutes should do it.

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