Bacon, Beer and Cheese Soup
Servings: 6
Calories: 665kcal
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.
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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 I use Shiner Bock
- 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.
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Nutrition
Calories: 665kcal | Carbohydrates: 37g | Protein: 24g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1080mg | Potassium: 916mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2306IU | Vitamin C: 33mg | Calcium: 329mg | Iron: 2mg
