- 1 package of our to-die-for smoked bacon
- 1 large onion, diced
- 8 tablespoons butter
- ½ cup all purpose flour
- 1 quart chicken stock
- 2 12-oz. bottles of beer*
- 1 quart whole milk
- 12 oz. cheddar cheese, grated (use more or less to taste)
- salt & pepper to taste
- chives (fresh or dried) to garnish
Preheat oven to 400 degrees F. Lay bacon strips in a wide baking dish or cookie sheet and place in the oven. Bake 15 minutes and then remove bacon to cool.
Meanwhile, melt the butter in a stockpot and sauté the onions until soft. Add the flour, stirring constantly until the flour and onions cook to a light golden color. Add the chicken stock and beer, bring just to a boil and simmer for 10 minutes.
Stir in the milk and remove the pot from the heat. Stir in cheddar until melted. Chop up the bacon and stir into the soup. Salt and pepper to taste and garnish with chives.
This soup will satisfy 4-6 hungry people ☺
*Use a type of beer that you like. A dark beer will lend a stronger flavor to the soup, while a lighter beer will taste less beery.