Ingredients:
- 2 slices thick-cut bacon, roughly chopped
- 2 Tbsp unsalted butter
- 1/2 medium yellow onion, finely chopped
- 1 stalk celery, finely chopped
- 1 small carrot, finely chopped
- 4 Tbsp all-purpose flour
- 12 oz (1 bottle) medium-bodied lager or light amber ale
- 4 cups low-sodium chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- 6 oz Sharp White Cheddar, freshly grated (non-negotiable)
- 1/4 cup heavy cream
- Salt, kosher (to taste)
- Freshly ground black pepper (to taste)
Instructions:
- In a large Dutch oven or soup pot, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon and set aside for garnish. Drain off most of the rendered fat, reserving 1 tablespoon in the pot.
- Add the 2 Tbsp of unsalted butter to the reserved bacon fat. Once melted, add the onion, celery, and carrot. Sauté for 5-7 minutes until vegetables are softened. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the raw starch flavor out (this is the roux).
- Slowly pour in the entire bottle of lager, whisking vigorously to incorporate the roux and prevent lumps. Bring to a light boil for 2 minutes to cook off the alcohol. Gradually whisk in the chicken broth. Bring the soup base to a simmer, reduce heat to low, and let simmer, uncovered, for 30 minutes to allow flavors to develop and the soup to slightly thicken.
- Remove the pot from the heat. Stir in the Worcestershire sauce, Dijon mustard, garlic powder, smoked paprika, and cayenne pepper. Slowly add the freshly grated cheddar cheese a handful at a time, whisking continuously until each addition is completely melted and smooth before adding the next. Once all cheese is incorporated, stir in the heavy cream just until warmed through (do not boil after adding cream or cheese). Taste and season generously with salt and pepper.
- Ladle the velvety soup into bowls. Garnish with the reserved crisp bacon.