Canadian Beer Cheese Soup
A perfect lunch or simple supper! Cheesy and creamy, topped with bacon. Serve with some crusty bread.
Ingredients
- 1 onion chopped fine
- 2-3 carrots chopped fine
- 2-3 celery stalks chopped fine
- 1 red or green bell pepper seeded and chopped fine
- 1 jalapeno chopped fine
- 3 cups chicken broth
- 8 strips bacon
- 1/3 cup butter
- 2/3 cup flour
- 3 cups whole milk
- 1 cup beer
- 1 pound sharp cheddar cheese freshly grated
- 1/2 cup heavy cream
- 1 tsp each, salt and black pepper
- chopped fresh parsley for garnish
Instructions
- If you have a food processor, the vegetable chopping is so simple! Place the veggies into the food processor and pulse to chop into very small pieces. Then place the chopped vegetables and the chicken broth into a large saucepan. Cover and simmer for 10 minutes over medium low heat.
- In the bottom of a large dutch oven or pot, saute the bacon until crisp. Remove from pot and drain on paper towels; when cool, crumble and set aside. Reserve the bacon fat in the pot and add butter. Over medium heat, melt the butter then stir in the flour with a whisk. Blend and cook until bubbly and smooth and light brown in color; this should only take a couple of minutes. Remove from heat.
- Whisk in the milk and beer. Heat over medium/medium high heat, whisking constantly, until mixture is hot, bubbling, and thickened somewhat. Stir in cheese.
- When cheese is fully melted, add the cooked vegetables and broth. Stir well with a large wooden spoon and then add cream, salt and pepper. When ready to serve, ladle into bowls and top with reserved crumbled bacon and freshly chopped parsley. Enjoy!