Victoria's Beer & Cheddar Soup

Victoria's Beer & Cheddar Soup

A couple of weeks ago I was asked if I had a good beer and cheese soup.  On a cold day, this soup will definitely stick to your ribs and bring a big fat smile to your face.  Feel free to garnish with whatever you like.  Smoked sausage, sliced green onions or crumbled bacon make great garnishes.

INGREDIENTS

3 Tablespoons Unsalted Butter

1/2 Cup Unbleached Flour

2 Cups Whole Milk

2 Cups Chicken Broth

5 Cups Shredded Sharp Cheddar Cheese

4 Minced Garlic Cloves

1 Cup Ale or Beer of Your Choice

1 Cup Crumbled Cooked Bacon or Garnish of Your Choice

Melt butter in a large-size soup pot and add flour as butter begins to bubble.  Cook over a medium heat for 5 minutes, whisking constantly to prevent burning.  Stir frequently.  Whisk in milk 1/2 cup at a time.  Adding more milk when it becomes absorbed into the roux.  When roux reaches a thick sauce consistency, start adding chicken broth 1/2 cup at a time.  Whisk frequently.  Add cheese to soup one handful at a time.  Stir until cheese is combined and fully melted before adding more cheese.  Reduce heat to low.  Add garlic and beer.  Simmer for 20 minutes.  Stir frequently.  Ladle into soup bowls and garnish with crumbled bacon or garnish of your choice.  Serve with crusty bread and a green salad.  Serves 6

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