Wisconsin Native's Beer Cheese Soup

Name: Wisconsin Native's Beer Cheese Soup
Total time: 60
Yield: 8
Ingredients: 4 slices thick-cut bacon; 1.5 cups diced carrots; 1.5 cups diced onion; 1.5 cups diced celery; 2 cloves garlic, minced; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.125 teaspoon cayenne pepper; 0.33333334326744 cup butter; 0.33333334326744 cup flour; 2 cups beer; 3 cups chicken broth; 4 cups milk or half and half; 1 tablespoon Dijon mustard; 2 teaspoons Worcestershire sauce; 1 teaspoon dry mustard; 1 teaspoon hot pepper sauce; 6 cups shredded sharp Cheddar cheese; popped popcorn, for garnish

Recipe by SAVVYHOSTESS from allrecipes.com

Soup 60 Mins.

Ingredients

8 servings

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4 slices thick-cut bacon
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1.5 cups diced carrots
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1.5 cups diced onion
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1.5 cups diced celery
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2 cloves garlic, minced
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0.5 teaspoon salt
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0.25 teaspoon black pepper
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0.125 teaspoon cayenne pepper
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0.33333334326744 cup butter
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0.33333334326744 cup flour

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2 cups beer
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3 cups chicken broth
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4 cups milk or half and half
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1 tablespoon Dijon mustard
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2 teaspoons Worcestershire sauce
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1 teaspoon dry mustard
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1 teaspoon hot pepper sauce
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6 cups shredded sharp Cheddar cheese
•

popped popcorn, for garnish

Instructions

Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
Serve hot, topped with popcorn and reserved bacon.