Cheesy Beer And Bacon Soup Food

CHEESY BEER AND BACON SOUP

Steps:

• In a 4-qt. Dutch oven cook bacon over medium heat until crisp. Drain on paper towels, reserving 3 Tbsp. drippings in pan. Add onion to reserved drippings; cook until onion is tender, stirring occasionally.
• Stir in flour, mustard, and thyme (mixture will be thick). Add broth all at once. Cook and stir until bubbly. Stir in potatoes and beer. Bring to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in cream; heat through.
• Gradually add both cheeses, stirring after each addition until melted. Stir bacon and green onions into soup. If desired, serve with hot pepper sauce and additional bacon slices, cheese, and/or green onions.

EASY CHEESY BEER SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender and fragrant. Sprinkle the flour over onion and garlic, and stir until blended in. Gradually whisk in the milk so that no lumps form. Continue to stir while you cook until the liquid thickens, about 10 minutes.
• Reduce the heat to low, and cook for 5 more minutes, stirring occasionally. Add the cheese, bacon and beer. Gently stir until the cheese is melted and soup is well blended.

BEER BACON MAC AND CHEESE

Steps:

• Bring an 8 qt covered pot filled with water to a boil over high heat. Once it boils, add a handful of salt and pasta. Reduce heat to medium high and cook uncovered to al dente (has a bite to it). Drain and set aside.
• Meanwhile, heat a large 12" skillet over medium-high. Using clean kitchen shears cut bacon into bite-size pieces over the skillet and let them to fall into the pan. Stir occasionally as needed. Cook until crisp.
• Once bacon is cooked through, remove bacon to a bowl with a slotted spoon. Reserve 2 Tbsp of bacon drippings and discard the rest. Wipe the side of the skillet to avoid flame ups.
• Pour reserved bacon drippings back into the skillet over medium heat and add butter.
• Once the butter is melted add flour and whisk to combine. Cook for 2-3 minutes to allow the flour-y taste to cook off.
• Add spices, beer and chicken broth. Whisk to combine. Allow to come to boil for 3 minutes, whisking occasionally to help pick up the bits on the bottom of the pan.
• Add milk. Whisk to combine. Bring back to a bubble. Once you see the first few bubbles in the pan remove from heat and add cooked bacon, Worchershire and cheese. Stir to combine.
• Add pasta to sauce and stir to combine. Cook pasta in sauce for 5 minutes over medium heat until sauce thickens and the pasta has a chance to absorb some of the sauce.
• Pour into a casserole dish and sprinkle with chives and serve.
• NOTES from Author of recipe Donna Elick :.
• Recipe may be doubled. Simply use 2x the ingredients and follow cooking directions.
• The sauce will thicken as it cools. If the sauce is too thick, add milk a few tablespoons at a time until it reaches your desired consistency.
• Reheat instructions: Add pasta to pot with milk. Heat until warmed through, adding 1/4 cup of milk at a time until desired constancy is reached.
• Freezing instructions: Allow pasta to come to room temperature. Place in resealable plastic bag or container. If using a container press a small piece of plastic wrap over top to avoid freezer burn. Will keep for up to 6 months. To reheat, that pasta and follow reheat instructions.

BEER, BACON (!) POTATO SOUP- AKA 'MAN SOUP'

Steps:

• Bake the 4 potatoes. To do this, scrub clean, coat lightly with oil and salt them (Kosher salt strongly preferred) (nay a requirement!). Preheat oven to 400 and bake for 45 minutes. Adjust cooking time to make sure they pierce easily with a fork.
• As the potatoes cook, chop onion and celery and start the bacon.
• Bacon needs to be cut into 1" pieces and cook in a heavy bottom soup pot. Cook on medium heat and take it out when done (I like it crispy).
• Once bacon is done, take out with slotted spoon and set on a plate with paper towel underneath and on top to absorb grease. I must note this is not for health, but for flavor and texture!
• In the grease of the bacon, put in the chopped onion and celery.
• Sautee until translucent, about 5 minutes.
• Add the 4 T butter and stir until it melts. Yes, at first this seems like a lot of grease!
• Sprinkle the flour (sifted if possible) onto the onion/celery mix. Add at least 1/2 cup, up to one full cup. Stirring continuously, this makes a paste.
• You are now basically making a roux with the vegetables- called singering if you want to throw french cuisine words around!
• Stir this until all of the flour and fats are combined smoothly. Keep stirring it another 5 minutes until it becomes a 'blonde' roux (a light tan color).
• Slowly at first (about 1/4 cup at a time) add the chicken broth. Continue to add broth to keep the now paste-like roux softened. Add more and more at a time to get the roux into a creamy texture. It should continue to accept more liquid.
• After about half the broth has been added you can just dump in the rest. However use common sense here. Keep stirring. You never want to let it get too watery.
• Once all the broth has been added, bring in the two 12 oz bottles of beer. Please use a local microbrwery. I use 'winter ale'. Add this a little at a time and continue to stir. Your loving stirring is what is going to make this an awesome soup. I think I already said this, but this soup is to be used for good only. If you are planning on a nefarious use of the soup then go ahead and throw all of the ingredients in at once.
• You (if you are good) will now have a thickly flowing base.
• Cut the baked potatoes into 1" chunks, skins and all.
• Add these to the pot and stir in to incorporate.
• Using an immersion blender (or put batches into a stand up blender), mix the entire mixture into a thick stew. Add water to thin if necessaary. Don't add too much liquid until the blending is done.
• Add 1 Cup sour cream to the soup.
• Add 1 bag of shredded sharp cheese to the soup.
• Let soup cook 10-20 minutes on memdium-low to blend.
• Serve with bacon crumbled on top, some shredded cheese, sour cream and the chopped green onions.(and the pun was soouper bowl in case you did not get it!).