The BEST Beer Cheese Soup

Steps

1. In a large pot over medium-high heat, cook 8 strips thick cut bacon,. Remove the cooked bacon from the pot and set it on paper towels to cool. Once the bacon is cool enough to handle, chop the bacon into coarse bits, set 3-4 tablespoons of bacon bits aside for garnish.

2. Remove all but 3 tablespoons of the bacon grease from the pot. To the pot add 1 yellow onion, 1 large carrot, and 2 celery stalks,. Saute the vegetables in the bacon grease until the vegetables become tender and the onions are transparent, about 8-10 minutes.

3. Add in 2 cloves garlic, and saute another minute. Add 2 tablespoons butter and briskly whisk in ⅓ cup all purpose flour to create a roux. Slowly pour in 2 cups chicken broth, whisking briskly to create a smooth sauce.

4. Pour in 12 ounces beer, 2 cups whole milk, 1 tablespoon Worcestershire sauce, 1 teaspoon mustard powder, 1 teaspoon paprika, 1 teaspoon salt, ½ teaspoon pepper, and bacon bits. Bring to a boil, then reduce the heat to low and simmer for about 10-15 minutes.

5. Add in 3 cups sharp cheddar cheese, and 1 cup gruyere cheese, stir to combine well. Remove the pot from heat and serve the soup with bacon bits and sliced green onions for garnish.