This here soup was my go-to last year, so naturally when I went to make it for a nice Soupy Sunday post, my recipe was nowhere to be found.
This isn’t quite the masterpiece I’d tweaked last year but it came pretty darn close. With all the cheese I packed into this it turns out almost like a fondue.
This recipe is just a skeleton – adjust the cheese and beer to the taste of you and your guests. I added a cup of cream, because I’m a freak for dairy, and wanted it super rich and thick, but that’s just me.
I used Zoe from the Maine Beer Company, making it super hoppy and yummy, but this wasn’t for everyone. Think of the palette of those who will be enjoying it, and use the beer that best fits the bill.
If you want more veggies to feel less guilty – go with that. If you want more bacon – go with that. If you want less cheese sauce, or no pimento – go with that. If you want more cheese – by all means, go with that!
Bacon Cheddar Beer Soup
1/2 half stick butter
3/4 cup carrots, finely chopped
3/4 cup onion, finely chopped
3/4 cup celery, finely chopped
1 green pepper, finely chopped
1 1/2 pounds potatoes, diced
1/3 cup all-purpose flour
32 ounces chicken stock
2 cups beer
1 jar, cheese sauce
1 5-ounce jar pimento cheese
4 cups sharp cheddar cheese, shredded
1/2 pound bacon, cooked and crumbled
1/2 teaspoon paprika
1/2 teaspoon liquid smoke
1/2 teaspoon garlic powder
1 teaspoon salt
popcorn for garnish
In a large pot, melt butter over medium heat. Add carrots, onion, celery and green pepper. Cook veggies until tender, approximately 6 minutes. Add potatoes and continue cooking for another 5 minutes.
Add flour to the mixture, coating evenly. Slowly add chicken stock. Slowly add beer. Add cheese sauce, pimento cheese, cheddar. Allow the soup to come to a simmer and reduce heat, cooking for approximately 30 minutes. Add bacon and seasonings and cook for an additional 10 minutes.
If your potatoes are not yet fork tender, cover and continue simmering until done.
Garnish with popcorn and enjoy!