1/2 lb. bacon
1 large onion, diced
2 cloves garlic, minced
1/3 c. all-purpose flour
2 c. low-sodium chicken broth
1 c. whole milk
8 oz. lager
4 c. shredded cheddar
Kosher salt
Freshly ground black pepper

Bread, for serving

In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel–lined plate to let drain, then crumble.

Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer until thickened, 15 to 20 minutes.

Add cheese and continue to simmer until slightly reduced and thickened, stirring occasionally, 5 to 8 minutes. Season generously with salt and pepper, then stir in most of the crumbled bacon.

Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

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