Cooking Instructions
- 1
Brown the bacon in a large saucepan or skillet. Remove from pan and let drain on paper toweling.
- 2
Add the onion, celery, garlic & spices to the bacon drippings. Cook and stir until veggies are completely softened
- 3
Add the flour into the pan and whisk in. Add just enough flour to create a thick roux but not dry. Let the roux cook for a minute or 2.
- 4
Add the beer. Whisk and cook until thickened and foam subsides.
- 5
Add the chicken broth and cream. Again whisk an bring to a soft boil.
- 6
Meanwhile shred all the cheese. ***do use block cheese and shred yourself. Pre-shredded cheese has an additive to keep it separate and it will not melt as well.
- 7
Add the cheese in a handful at a time. Whisk and cook, adding remaining cheese until completely incorporated.
- 8
Bring the soup up to a simmer. Blend with an emersion blender if desired.
- 9
Top with bacon crumbles. Other topping options: chives, croutons, popcorn.
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