BEER CHEESE SOUP
INGREDIENTS
3 slices thick-cut bacon, chopped
1 sweet onion, finely diced
1/2 red pepper, finely diced
2 garlic cloves, minced
1 tbsp unsalted butter
2 tbsp flour
2 cups of your favorite beer
1 cup half and half
4oz sharp white cheddar, freshly grated
4oz extra sharp yellow cheddar, freshly grated
4oz Colby jack, freshly grated
Fresh herbs: cilantro
Salt and pepper
DIRECTIONS
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Heat a large stock pot over medium heat and add chopped bacon. Fry until crispy and fat is rendered, then remove bacon with a slotted spoon and place on a paper towel to drain.
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Reduce heat to low and add onions, peppers and garlic, stirring to coat.
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Cook for about 10 minutes, until vegetables are translucent stirring occasionally.
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Increase heat to medium-high and add in butter. Once sizzling, which in flour and cook for 3-4 minutes until flour is nutty and golden.
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Add in beer and stirring constantly, cook for 5 minutes so the alcohol cooks out and the mixture thickens.
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Add half and half, then reduce heat to low and gradually add cheese while stirring. Stir until smooth, then fold in bacon and serve.