When the weather starts to chill, I instantly start craving cozy soups by the fire. This beer cheese soup is a go-to staple. It’s comforting and tangy, just the right recipe for a first foray into fall. I found the original recipe here and tweaked it to my liking.

Ingredients

• 4-6 slices thick-cut bacon
• 3 Tbsp salted butter
• 1 Large yellow onion, diced
• 2 carrots, diced
• 1 Yukon gold potato, diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 Tsp hot sauce, I use Frank’s hot sauce
• 1 Tsp Worcestershire sauce
• 5 Tbsp flour
• 12 oz. beer, see notes
• 2 Cups vegetarian chicken broth
• 2 Cups half and half, half milk/half cream
• 1 Bay leaf
• 2 ½ Cups shredded cheddar cheese, see notes
• 2 Green onions, diced
• 1 Tsp mustard powder
• 1 Tsp Bacon Salt
• ½ Tsp each: dried thyme, smoked paprika
• ¼ Tsp each: salt, pepper
• 1 pinch cayenne, optional

Cooking Directions

Prep Work

• (See Notes Below!) Dice onions, celery, carrots, and potato.

Make the Soup

1.  Add the diced onions and cook for 2 minutes. Then, add carrots, celery, and potato and cook for 15 minutes, stirring frequently. Onions should begin to brown and caramelize, this adds a nice sweet offset to the beer.
2. Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine. Add the flour and cook for 2 minutes, stirring continuously.
3. Add the beer in small splashes, stirring continuously. (It will be thick.)
4. Add the vegetable broth and half and half in the same manner. (If desired, you may use an immersion blender to blend the onions fully into the broth.)
5. Add the bay leaf. Bring to a gentle bubble. Let it simmer gently, reduce, and thicken for 15 minutes, uncovered, stirring occasionally.
6. Reduce heat to low and let the soup cool for a minute. Remove the bay leaf. Gradually sprinkle in the shredded cheese, stirring continuously. (Doing so over low heat ensures that the dairy doesn’t separate, which maintains a smooth consistency.)
7. Garnish with bacon and green onions and serve!

**Notes**

-Bacon Optional

-I recommend using a light wheat beer instead of a bolder, hoppy ale, as the bitter flavor of the beer can overwhelm the sharpness of the cheddar