Cheddar, Broccoli & Beer Soup
Ingredients
- 5-6 bacon slices
- ½ cup diced celery
- 1 small onion, diced
- ¼ cup flour
- 2 cups chicken stock (or broth)
- 12 oz (1½ cups) beer
- 2 bay leaves
- 1 cup whole milk
- 2½ cups shredded cheddar cheese
- 1½ cups broccoli, steamed & diced
How-to
Steam Broccoli
- Bring about 1" of water to a boil
- Rinse broccoli, break into bite-size pieces and add to the pot
- Cover, reduce heat to medium and steam 6-7 minutes, until tender (do not overcook broccoli or it will be mushy). Set aside
Cook Bacon
- In a large pot on medium heat, cook the bacon until crispy, about 10-15 minutes
- Remove the bacon slices but leave rendered bacon fat in the pan
- Let bacon strips cool on paper towels (to be chopped or crumbled for a garnish)
Assemble Soup
- Reduce heat to medium-low. Add the onions and celery to the bacon fat and saute until the onions are translucent, about 5-10 minutes
- Add the flour and mix well. Add in the chicken stock, beer and bay leaves. Simmer for about 20 minutes
- Add milk, give the pot a stir, then start adding in the cheese a handful at a time. Stir and melt cheese completely before adding the next handful. Add broccoli and simmer about 10 minutes
- Remove bay leaves. Ladle into bowls and garnish with the crumbled bacon