Beer Cheese Soup with Bacon
Ingredients
The soup base
-
6
slices
bacon
-
½
cup
diced onions
-
½
cup
diced carrots
-
½
cup
diced celery
-
3-4
cloves
garlic
-
2
cups
broth
-
12
oz
beer
-
¼
cup
flour
-
½
teaspoon
smoked paprika
-
½
teaspoon
cayenne pepper
-
salt and pepper
to taste
The cream and cheese
-
1
cup
heavy cream
-
3
cups
grated cheddar cheese
Instructions
- Cook the diced bacon in a Dutch oven or large soup pot until crisp, then drain excess fat.
- Add onions, carrots, celery, and garlic, cooking until onions are translucent.
- Deglaze the pot with a small amount of broth, scraping up any brown bits.
- Sprinkle flour and stir to combine, then pour in the remaining broth, beer, smoked paprika, cayenne pepper, salt, and pepper.
- Bring to a boil, then reduce heat to simmer for about 15 minutes until thickened.
- Stir in heavy cream and grated cheese until melted and smooth.
Nutrition Facts (estimated)
Servings
6 cups
Calories
448
Total fat
36g
Total carbohydrates
12g
Total protein
19g
Sodium
20mg
Cholesterol
20mg
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