Beer Cheese Soup

1. 1

   Chop bacon and cook in a dutch oven til crisp. Remove bacon from pan reserving 2 TBSP of grease.

2. 2

   Add chopped onion, garlic and Worcestershire sauce. Stir well and let cook until onion is caramelized.

3. 3

   Add beer and deglaze pot. Bring beer to a boil for 3 minutes to allow alcohol to evaporate.

4. 4

   Meanwhile, mix cornstarch and chicken broth, stir together until dissolved. Add to pot and bring to a boil again. Stir until soup thickens.

5. 5

   Lower heat to medium and add cream. (Do not overheat.) Add shredded cheddar cheese about 1/4 cup at a time. Sprinkle over soup in thin layer. Allow to melt, then stir to incorporate.

6. 6

   Continue until you use all the cheese. (Adding the cheese slowly keeps it from clumping.)

7. 7

   Serve with crusty bread, crumbled bacon, sour cream, green onions, or whatever you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.