Beer Cheese Soup

Step 1

Cook the bacon slowly over low heat in a in a 3.5-quart soup pot. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once the bacon is cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.

Step 2

Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.

Step 3

Add reserved bacon drippings and butter to the pot over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the diced onions and cook for 15 minutes, stirring frequently. They should begin to brown and caramelize, this adds a nice sweet offset to the beer.

Step 4

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine. Add the flour and cook for 2 minutes, stirring continuously.

Step 5

Add the beer in small splashes, stirring continuously. (It will be thick.)

Step 6

Add the chicken broth and half and half in the same manner. (If desired, you may use an immersion blender to blend the onions fully into the broth.)

Step 7

Add the bay leaf. Bring to a gentle bubble. Let it simmer gently, reduce, and thicken for 15 minutes, uncovered, stirring occasionally.

Step 8

Reduce heat to low and let the soup cool for a minute. Remove the bay leaf. Gradually sprinkle in the shredded cheese, stirring continuously. (Doing so over low heat ensures that the dairy doesn’t separate, which maintains a smooth consistency.)

Step 9

Garnish with bacon and green onions and serve!