Ingredients
- 4 ounces apple smoked bacon, diced
- 2 tablespoons unsalted butter
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 cup flour
- 12 ounces of beer, pale ale
- 1 quart chicken stock
- 8 ounces Maytag White Cheddar cheese, grated
- Salt and pepper
Garnish:
- Chopped parsley
- 1/2 cup small diced toasted croutons
Directions
Brown the bacon in the soup pot. Remove excess grease. Add the butter, onions, and celery to the pot with the bacon and cook for 5 minutes over medium heat. Dust the flour over the vegetables and bacon, cook, stirring for 3 minutes. Stir in the beer, and then the stock.
Bring to a boil, reduce heat and simmer for 10 minutes. Add the cheese and season with salt and pepper. Ladle into bowls and serve with chopped parsley and croutons.
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By gdekoek_8855342
Lafayette, IN
on October 31, 2007
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I liked this recipe as it was easy and fast. It needed some work though - after adding the cheese, it was very thin (like a broth, as others have mentioned, so I added some heavy cream and about 1/8 cup additional flour to thicken and give it a creamy consistency. After that - it was great. Also added some hot sauce and red pepper flakes for a kick.
By devanmc77_6236127
Denton, TX
on November 05, 2006
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I thought this would be a nice rich& hearty beer cheese soup but after making it its nothing more than a cheese dip w/ a lot of extra ingredients. i made it once, and never will again even though it did have a decent taste
By gillette69
Reynolds, IL
on January 01, 2006
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It did have good flavor, but it was more of a broth than a creamy soup. I didn't want to toss it, so I threw in 4 cups of diced potatoes to help give it some body. That helped, but it's definitely not a cream soup.
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