80: Beer Cheese Soup

Last week I was up in Wisconsin for a work trip.  One of my colleagues, Nick Pokorny, suggested that I try a beer cheese soup. It's something that has been on my radar as a dish to try for a while, so once I returned home I looked up several versions of the soup and decided to make my own.  You could totally make this in the crock pot, but I was lazy this morning and didn't have time to cut up the onion and garlic.. so this is what I did instead... I can't wait to hear what my WI buddies think!

Ingredients:

1/2 lb thick-cut bacon slices, cut into small strips
2 Tbs. unsalted butter
1/2 large onion, diced
1 can carrots, drained and diced
2 garlic cloves, minced
1/3 cup all-purpose flour
12 oz pale ale
2 Tbs. Worcestershire sauce
1 2/3 cups milk
1/3 cup heavy cream
2 cups chicken broth
3 cups sharp cheddar cheese, shredded

Kosher salt and freshly ground pepper, to taste

The How To:
In a medium sized pan, cook the bacon until brown
In a dutch oven, heat the butter and cook the onion and carrots until onions are opaque (about 3-4 minutes) 
Add the garlic and let it cook about a minute
Add flour and combine
Add the beer and cook for 3-4 minutes, while stirring
Add worcestershire, milk, broth - bring to simmer
Cover and let simmer about 10-12 minutes

Slowly add cheese while stirring constantly

Serve with pretzel rolls or whole wheat loaf for dipping.

Tonight was a perfect night for soup, it's supposed to be in the 20s.  Will was really excited to try it out, he said that this was his type of comfort food.  He really loved the soup and even gave it two thumbs up! This dish is Will approved!  Thanks Nick for the recommendation.  

Lucy even wanted to try it...