Easy Beer Cheese Soup
This creamy gourmet soup just might be your new favorite because it’s so easy to make. Serve it with crusty bread to make the perfect meal!
2 tablespoons butter
½ lb. thick sliced bacon, chopped
½ cup red onion, diced
12 ounces beer (non-alcohol beers work well in this soup, if you prefer)
4 cups chicken stock or broth
4 cups heavy cream or half and half (tastes great with either one)
1 pound white, extra sharp cheddar cheese
½ cup all-purpose unbleached flour
½ teaspoon spicy brown mustard
Sea salt to taste
Chop bacon in pieces. Melt butter in a large pot over medium heat. Sauté bacon until crisp. Remove bacon with slotted spoon and drain on paper towels. In the same pot, add diced onion to bacon drippings and cook until onions are tender, about 15 minutes.
Add one-half bottle of beer and continue cooking; reduce by half, stirring occasionally. Stir in chicken broth and cream and bring to a boil. Reduce heat to low and stir. Cover pot with lid and simmer for 20 minutes, stirring occasionally.
While soup simmers, shred the cheese into a bowl. Add flour to the bowl and toss to coat cheese.
Stir remaining beer into the pot of soup. Add floured cheese to the pot a handful at a time, stirring continually until cheese is melted. Season with spicy brown mustard and sea salt, to taste.
Ladle soup into bowls and top with bacon bits and chopped chives or scallions. Add some warm, crusty bread for a complete meal!