Beer Cheese Soup

• 1/2 lb Bacon, diced
• 1/2 cup Celery, finely diced
• 1/2 cup Onion, finely diced
• 3 clove Garlic, minced
• 1 tsp Thyme
• 1/4 tsp Cayenne pepper
• 12 oz Beer, lager or pilsner works well
• 2 cup Chicken broth
• 1 cup Heavy cream, or half n half
• 1/4 cup Flour, more or less
• 5 oz Sharp cheddar cheese
• 5 oz Medium cheddar cheese
• 2 oz Smoked cheddar cheese
• 1 as needed Salt & pepper

1. Brown the bacon in a large saucepan or skillet.
2. Remove from pan and let drain on paper toweling.
3. Add the onion, celery, garlic & spices to the bacon drippings.
4. Cook and stir until veggies are completely softened
5. Add the flour into the pan and whisk in.
6. Add just enough flour to create a thick roux but not dry.
7. Let the roux cook for a minute or 2.
8. Add the beer.
9. Whisk and cook until thickened and foam subsides.
10. Add the chicken broth and cream.
11. Again whisk an bring to a soft boil.
12. Meanwhile shred all the cheese.
13. ***do use block cheese and shred yourself.
14. Pre-shredded cheese has an additive to keep it separate and it will not melt as well.
15. Add the cheese in a handful at a time.
16. Whisk and cook, adding remaining cheese until completely incorporated.
17. Bring the soup up to a simmer.
18. Blend with an emersion blender if desired.
19. Top with bacon crumbles.
20. Other topping options: chives, croutons, popcorn.

bacon, celery, onion, clove garlic, thyme, cayenne pepper, lager, chicken broth, heavy cream, flour, cheddar cheese, cheddar cheese, cheddar cheese, salt

Taken from cookpad.com/us/recipes/346415-beer-cheese-soup (may not work)