Cheddar Beer Soup
Servings 4
Equipment
- Large Dutch oven
Ingredients
- 4 bacon slices cut into small pieces
- 2 medium leeks white and pale green parts only, sliced
- 2 medium carrots diced
- 2 celery ribs diced
- 2 cloves of garlic
- 1 bay leaf
- 4 tbsp unsalted butter
- ⅓ cup flour
- 2 cups whole milk
- 1 ¾ cups chicken broth
- 1 12-oz bottle Pilsner beer
- 1 tbsp Worcestershire sauce
- 1 tsp dry mustard
- 4 cups extra-sharp Cheddar. grated
- Sea salt and freshly cracked black pepper to taste
- Fresh chives chopped
Instructions
- Cook the bacon bits in a large Dutch oven over medium heat until browned and crisp.
- Remove the bacon bits with a slotted spoon from the Dutch oven and place them on a paper towel to drain the grease. Set aside to use later.
- Add the butter to the Dutch oven along with the leeks, carrots, and celery.
- Cook, stirring occasionally, for 6-7 minutes, or until tender.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the flour and combine well with the veggies. Cook, stirring often, for 3 minutes.
- Slowly, in a steady stream, whisk in the chicken broth, beer, then milk.
- Add the Worcestershire sauce, dried mustard, and bay leaf.
- Simmer for 30 minutes, or until the veggies are completely tender.
- Side Note: Don't let the mixture boil or the milk can curdle.
- Remove the bay leaf from the soup and then add the shredded cheese. Stir until the cheese is completely melted.
- Blend the mixture with an immersion blender until smooth and creamy.
- Taste and season with sea salt and freshly cracked black pepper, to taste.
- Serve topped with bacon bits and freshly chopped chives. Enjoy!