I’m a fan of beer cheese soup. It’s one of those soups that’s easy to make, and the perfect soup for a cool fall day. It’s perfect to dip a soft pretzel in, or some sliced toast. With so many cheeses and beers to choose from, This can really be tuned to your liking and individual preference.
Ingredients
6 slices bacon chopped
1 large onion chopped
3 cloves garlic minced
¼ cup all-purpose flour
4 cups chicken broth low sodium or no sodium added
1 cup milk I used 2%
8 oz lager
12 oz cheddar cheese sharp or mild, shredded
½ tsp salt or to taste
¼ tsp pepper or to taste
1 tbsp parsley chopped
Instructions
1) Cook the bacon until crisp. Transfer the bacon to a paper tower lined plate.
2) Add the onion to the pan used to cook the bacon, and cook for 3 to 5 minutes until softened and translucent. Stir in the garlic and cook for another 30 seconds.
Sprinkle the flour over the onion and stir. Cook for about 3 minutes then add the broth, milk, beer and whisk. Bring to a boil then adjust to simmer until thickened, 20 minutes.
Stir in the cheese and continue simmering for another 5 to 10 minutes stirring occasionally. Season with salt and pepper. Add most of the bacon and stir it in.
Serve soup ladled in bowls and garnish with remaining bacon and parsley.
