Beer, Bacon, and Cheddar Soup

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Last week I picked up a 3 lb bag of taters, forgetting I already had some leftover from my last bag. I will be eating lots of potatoes this week. This soup has no potato in it, but I served it alongside a baked one because of their complementary ingredients. I found this soup on Pinterest and adapted to fit my crafty kitchen. Excuse my weird pictures.

1 c. finely chopped carrot

1 c. finely chopped celery

1 c. finely chopped yellow onion

3 small (1 large) clove of garlic, finely chopped

6 tbs butter (I used unsalted and adjusted seasoning later)

1/4 c. of flour

2 1/2 c. chicken stock (I used homemade stock!)

1 can of Yuengling

4 strips of bacon, cut into small pieces (this is a minimum. use more.)

3/4 c. heavy cream

1 c. cheddar cheese, shredded (sharper the cheddar, stronger the flavor)

1 tsp. ground mustard

1/2 tsp. cajun seasoning (could use cayenne pepper)

This may be the first recipe that doesn’t start by preheating the Enterprise.

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Chop up all the veg. I cried a lot during this process, partially due to my poor chopping skills but mostly because of the onion. I need those glasses Phil has on Modern Family.

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Get the bacon going on a side burner, not the sole large one. Push around the pan until cooked then place bacons on paper towels to drain until needed.

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While the bacon is cooking, melt the butter with the garlic in a large pan over medium heat. I used my dutch oven, but any large pot will do (about 6 c. of soup).

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Once the butter has melted and smells ahmazing, throw in all the veg – carrots, celery, and onion – and some of that bacon fat, mmmm. Let them cook down for about 10 minutes, until they are nice and soft.

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Now add 1/4 c. of flour to the pan and stir constantly for 3 minutes. This is a very quick process, don’t stop stirring! Brian had to take this picture because I couldn’t walk away from the pan. VEGGIE ROUX!

I should mention that it would be handy to have the stock and beer ready and by your side prior to adding the flour.

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Add the liquids, stock and beer, and bring to a boil. Reduce heat to medium and simmer for about 40 – 45 minutes.

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Shred some cheese while you wait.

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Turn the heat down to low and stir in the dairy, heavy cream and a cup of cheese; spices, ground mustard and cajun; and bacon!

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Pair with a equally as cheesy and bacony baked potato and enjoy! 🙂

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