What goes better together than Fall and Soup…..how about Football season and homemade Beer Cheese Soup!? We have just the recipe for you!
Cheddar & Colby Beer Cheese Soup
Recipe and image provided by Proudly Wisconsin Cheese
Ingredients
1/4 pound bacon
1/4 cup plus 2 tablespoons all-purpose flour
1/2 cup cold water
2 cups milk
1 1/2 cups (12 ounces) beer
8 ounces North Country Cheese 2 Year Aged Cheddar cheese, shredded (2 cups)
8 ounces North Country Cheese Colby cheese, shredded (2 cups)
2 garlic cloves, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon hot pepper sauce
6 pretzel rolls, optional
3 tablespoons minced fresh chives
Instructions
Fry bacon in a large skillet over medium heat until crisp. Remove bacon to paper towels to drain. When cool enough to handle, crumble bacon. Set aside.
Combine flour and cold water in a bowl until smooth. Whisk the milk, beer, cheddar, colby, garlic, Worcestershire sauce and hot pepper sauce in a large saucepan over medium heat, whisking constantly until cheeses are melted. Slowly whisk in the flour mixture. Cook over medium heat, whisking constantly, for 8-10 minutes longer or until soup is thickened.
Hollow out pretzel rolls, if desired, with a sharp knife for bowls. Spoon soup into rolls or serving bowls. Garnish with chives and reserved bacon.
Want to add a twist to this? Try placing the finished soup in a Cast Iron Dutch Oven and putting in a smoker for an hour or two!
