30 Minute Beer Cheese Soup

• Meat

  • 2 slices Bacon, fried

• Produce

  • 1 Bell pepper
  • 1 Celery stalk
  • 2 cloves Garlic
  • 1 Onion, small
  • 1 Parsley, fresh
  • 1 tsp Thyme, dried

• Canned Goods

  • 1 1/2 cups Chicken stock

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter, unsalted
  • 4 oz Cheddar cheese, smoked
  • 4 oz Cheese, sharp yellow
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1 12 ounce bottle Beer

Found on houseofyumm.com

Description

Ingredients

• 4 tablespoons unsalted butter
• 1 celery stalk chopped
• 1 small onion chopped
• 1 bell pepper seeded and chopped
• 2 cloves of garlic minced
• 1/4 cup all purpose flour
• 1 teaspoon dried thyme
• 1- 12 ounce bottle of beer
• 1 and 1/2 cups chicken stock
• 1 cup heavy cream
• 4 ounces sharp yellow cheese, plus extra for topping when serving
• 4 ounces smoked cheddar cheese
• salt and pepper to taste
• fresh parsley chopped
• 2 slices fried bacon chopped

Directions

• Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the celery, onion, bell pepper and minced garlic. Stir while sautéing for about 5 minutes until the veggies are tender and the onion is translucent.
• Add the flour and stir until the vegetables are coated in the flour. Add the thyme, beer, chicken stock and heavy cream. Stir until fully combined. Bring to a boil then lower the heat to medium.
• Continue to cook for another 15 minutes.
• Remove the pot from the heat and stir in the sharp and smoked cheddar cheese. Add salt and pepper as needed. Stir while the cheese melts.
• Serve soup warm garnished with parsley, more shredded sharp cheddar cheese and fried bacon on the top.
• Enjoy!