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Ingredients
- 3/4 cup onion, finely diced
- 1/2 cup celery, diced
- 3/4 cup carrots, diced
- 1/2 pound bacon, chopped
- 2 bottles Beer (I used Spotted Cow, but any Ale or Pilsner would work)
- 4 3/4 cup chicken stock
- 1 Tbls dry mustard
- 1 Tbls garlic, minced
- 1/2 cup butter
- 1 1/4 cup flour
- 2 pounds Cheddar Cheese
- 3 cups heavy cream
Directions
- In a large pot brown bacon. Remove from pan, and drain on a paper towel. Remove bacon drippings, leaving about 1 Tbls in the pan. Add onion, celery, carrots, and garlic, saute until soft. Do not brown the veggies. Add flour and butter, stirring until the flour is cooked. Whisk in chicken stock, and beer. Add back in about 1/2 of the bacon, what is left will be used for garnish when serving. Using an immersion blender, blend until smooth. If you donât have an immersion blender you can use a food processor or regular blender. Bring the soup to a boil. Once boiling, over a medium heat gradually add cheese, and mix until smooth. Add the cream and dry mustard, whisk until combined and heated through. Serve garnished with bacon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 321g | |
| Recipe makes 12 servings | |
| Calories 651 | |
| Calories from Fat 465 | 71% |
| Total Fat 52.64g | 66% |
| Saturated Fat 30.61g | 122% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 866mg | 36% |
| Potassium 293mg | 8% |
| Total Carbs 16.26g | 4% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.27g | 1% |
| Protein 24.55g | 39% |
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