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Prep time
30 minutes
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Cook time
30 minutes
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Serves
4-6
Author Notes
This recipe is inspired by the beer cheese soup I had from Canal Park Brewery in Duluth MN. Complex flavors and cheese and spices make this addicting. I love to serve with homemade or store-bought pretzel bites.
—Tonja Engen
Ingredients
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1/2 pound
bacon, cut into 1⁄3-inch dice
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2
celery ribs, diced
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1
onion, diced
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2
carrots, diced
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12 ounces
beer
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2 cups
Chicken stock
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1/2 teaspoon
Tabasco sauce
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1/4 teaspoon
cayenne pepper
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1 teaspoon
Dijon mustard
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2 teaspoons
Worcestershire sauce
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1 teaspoon
dry mustard
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1 teaspoon
each salt and black pepper, plus extra for seasoning
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1/4 cup
butter
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1/3 cup
flour
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2 cups
whole milk
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4 ounces
cream cheese
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1 cup
gouda cheese, shredded
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2 cups
cheddar jack cheese, shredded
Directions
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In a Dutch oven, cook the bacon over moderate heat until the fat is rendered and the bacon is crisp. Using a slotted spoon, transfer the bacon onto paper towels.
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Next, add the celery, onion, and carrots to the Dutch oven and cook over moderate heat, stirring, for about 5 minutes until softened.
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Add the beer and chicken broth. Bring to a boil and reduce to a lively simmer for 12 minutes.
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Next, add the Tabasco, cayenne, Dijon mustard, Worcestershire sauce, dry mustard, salt, and pepper. Reduce heat to low.
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In a medium saucepan over medium-low heat, melt the butter. Add the flour and whisk over moderate heat, stirring, until lightly browned, about 2 minutes. Gradually stir in the milk, whisking until thickened, 2 to 3 minutes. Remove from the heat and add all the cheeses, stirring until incorporated. Then add this cheese mixture to the Dutch oven. Mix well.
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Using an immersion blender or regular blender, process soup until smooth. Season with salt and pepper.
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Crumble bacon bits on top and serve with pretzel bites or pretzel rolls.
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