Bacon Beer Cheese Soup Recipe

Cook

Heat a large Dutch oven or stock pot over medium heat. Add the bacon and cook for 7-10 minutes, or until it is crisp and browned. Flip as needed. Remove the crisp bacon to a paper towel to drain any additional grease.

Remove all but one tablespoon of grease from the pot. No need to wash it!

Brown

Add the onion and cook, stirring occasionally, until it is tender and golden brown, about 5 minutes.

Stir

Add the garlic and jalapeño. Stir and cook for an additional minute.

Melt

Add the butter and allow it to melt-- once melted, add the flour and stir until the flour coats the onion mixture evenly.

Boil

Add the beer and chicken stock. Bring the mixture to a boil and then reduce the heat to medium-low.

Toss

In a large bowl, toss together the cheese and cornstarch.

Add the heavy cream to the soup and then add the cheese slowly, about ½ cup at a time.

Serve

Stir constantly until the cheese has melted. Then remove from the heat and serve garnished with chopped bacon and green onions.