This soup is creamy, rich and hearty! Easy ingredients and easy to make. Comes together in a snap! #soup, #bacon, #oktoberfest, # easy
Ingredients:
4 Cups Shredded Sharp Cheddar Cheese
1/2 Pound Bacon, Chopped
1 Large Onion, Chopped Fine
2 Large Cloves Garlic Minced ( Use More Cloves If They Are Small )
1/4 Cup Flour Approx.
2 Cups Whole Milk
2 Green Onions, Chopped
1 Cup Chicken Stock
1 8 oz. Bottle Beer ( I Used Foster’s Lager )
1 Tbs. Worcestershire sauce
1 tsp. Ground Mustard
Salt/Pepper To Taste
Directions:
In Dutch oven or high sided pot, add bacon and cook med/low to render out the fat and crisp the bacon.
With a slotted spoon, remove crispy bacon onto paper towel lined dish and reserve bacon grease in pan.
Add chopped onions to pan and sauté until soft and translucent.
Add minced garlic to pan and saute approximately a minute.
Add enough flour to pan and stir to make paste (roux).
Add ground mustard to roux and continue cooking until roux cooks slightly.
After roux has cooked, slowly add milk and stir.
Add chicken broth and Worcestershire sauce, stir.
Add beer and stir and allow mixture to simmer 10 mins.
Start adding cheese a few handfuls at a time, allowing cheese to melt in between additions, stirring continuously.
After all the cheese has been added, allow soup to simmer a few minutes.
Add handfuls of cooked bacon to soup, reserving enough for garnish.
Taste for salt/pepper additions.
Ladle into bowl of choice and garnish with reserved bacon and chopped green onions.
Serve with bread slices or crostini of choice.
* If a dip is desired over soup, cut liquids by half and allow mixture to reduce.
ENJOY!
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