Ingredients

The following ingredients have 4 Servings
  • 1½ cups beer (Belgium wheat or American pale ale)
  • 2 cups chicken stock
  • 1 cup half and half
  • 6 oz sharp white cheddar cheese (- shredded)
  • 4 oz pepper jack cheese (- shredded)
  • 6 slices bacon (- cut into bite-sized pieces)
  • 1 onion ((yellow or white) finely chopped)
  • 1 carrot (- finely chopped)
  • 1 red pepper (- finely chopped)
  • 3 garlic cloves (- minced)
  • 3 sprigs fresh thyme
  • 2 green onions (- chopped, white and light green parts)
  • 1/4 cup flour
  • 4 tbsp butter (- 1/2 stick)
  • 1 tbsp hot sauce
  • 1 tsp dry mustard powder
  • 1 tsp ground black pepper
  • 1 tsp salt

Instruction

  • In a large soup pot or dutch oven fry the bacon pieces on medium-high heat until cooked. Remove the pan from heat, scoop out the bacon pieces (leaving the grease in the pot), and place a couple of paper towels on a plate to drain. Set the bacon aside for later and return the pot with the bacon grease in it to the heat.
  • Add the onions to the bacon grease and begin sauteing over medium heat. After a few minutes when they start to become translucent add in the minced bell pepper and minced carrot. Let the veggies cook until soft and begin to have some color.
  • Add in the garlic, cook for a few minutes stirring as needed.
  • Add in the butter, thyme sprigs, mustard powder, ground pepper, salt, and hot sauce.
  • Let the butter melt completely then add in the flour and mix around. Cook for 3-5 minutes.
  • Pour in the chicken stock and beer, mix to combine. Let simmer for 15 minutes.
  • Add in the half and half, when the soup has gotten very hot again (but not boiling) begin to slowly add the cheeses, a little bit at a time.
  • Taste the soup carefully, add any additional salt or pepper to taste at this time.
  • When ready to serve, serve with the bacon pieces as a garnish, you can also garnish with a swirl of cream, dots of hot sauce, and fresh thyme or green onion.