Bacon, Beer and Cheese Soup

5 from 2 votes

Course: Dinner, Lunch, Soup

Cuisine: German

Prep Time: 15

Cook Time: 35

Servings:

A rich, hearty concoction that combines the soul-soothing warmth of comfort food with the robust flavors of bacon, beer, and creamy cheese. This soup is on the top of my husband list of soups.

Ingredients

12 oz. bacon cooked and sliced about 1" pieces. Alternatively you can use kielbasa or bratwurst sausages.
3 tablespoons olive oil
¾ cup onion minced (about 2 medium onions)
½ cup celery thinly sliced
½ cup carrots sliced (about 3 medium carrots)
¼ cup flour
3 cups potatoes peeled and diced, ½ inch pieces
4 cups chicken stock
12 oz beer
½ teaspoon mustard powder
½ teaspoon garlic granulated
½ teaspoon salt
½ teaspoon black pepper freshly ground
¼ - ½ teaspoon Chipotle pepper
½ cup milk use half and half if you are feeling decadent
¼ teaspoon Worcestershire sauce
2 cups sharp cheddar cheese grated
½ cup Green peppers, sweet diced. These are optional.

Instructions

Cook bacon over medium heat to desired doneness.
Add onion, celery, and carrots. Cook about15 minutes or until tender, stirring every so often to keep from sticking.
Stir in flour; cook about 1 minute.
Add potatoes, stock and beer. If using, add the green peppers. Bring to a boil and cook 10-15 minutes or until potatoes are tender.
Add mustard powder, garlic, salt, pepper, and chipotle.
Combine milk and Worcestershire sauce in a small bowl. Stir into the soup.
Remove soup from heat. Add the cheese, stirring until the cheese is melted and smooth.
Return to low heat and add sliced cooked bacon. Cook until bacon is warm; 5 minutes should do it.

Nutrition - See Recipe Post for Nutrition Disclaimer