5 slices thick-cut bacon, cut into small pieces

2 tablespoons salted butter

1 medium yellow onion, diced

1 large rib of celery, diced

1 large carrot, diced

2 cloves garlic, minced

1 teaspoon mustard powder

¾ teaspoon paprika

¾ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon pepper

5 tablespoons flour

12 oz. beer (use an ale like a wheat beer or hefeweizen, pilsner like a Miller Lite, lager like PBR, or an Oktoberfest. Just be sure to use a non-hoppy beer)

2 cups of chicken broth

2 cups of whole milk or half and half

1 teaspoon hot sauce (Frank’s)

1 teaspoon Worcestershire sauce

1 bay leaf

12 ounces Wood River Creamery Northwoods Cheddar cheese, shredded

Optional toppings: chopped green onions (green parts only), crispy bacon, more shredded cheese, popcorn

Simmer the bacon over medium-low heat in a large Dutch Oven or stockpot, stirring frequently. Once the bacon is cooked, transfer it to a paper towel-lined plate and reserve the drippings (the fat/liquid rendered from the bacon during cooking).

Add the butter to the reserved bacon drippings and melt it.

Add onion, celery, and carrot, and cook over medium heat until tender, about 5-10 minutes, stirring frequently and scraping any dark bits from the bottom of the pan with a wooden spoon during the process (this is where the flavor develops).

Add the garlic and cook until fragrant (about 30 seconds – 1 minute).

Add the seasonings and stir to coat the veggies.

Whisk in the flour, stirring continuously, until all veggies are coated and the liquid is absorbed (about 30 seconds – 1 minute).

Slowly add beer a little bit at a time, whisking after each addition (the mixture will be very thick at first). Then, slowly whisk in the chicken broth and milk (or half-and-half) a little at a time.

If desired, you may use an immersion blender to blend the veggies thoroughly into the broth for a smoother soup.

Stir in the hot sauce and Worcestershire sauce and add the bay leaf. Bring the soup to a gentle boil while stirring frequently.

Reduce the heat to a simmer and let the soup gently thicken for 5-10 minutes, uncovered, stirring occasionally.

Turn off the heat and gradually sprinkle in the shredded cheese, stirring continuously, until the cheese is melted.

Remove the bay leaf.

Serve garnished with chopped bacon and green onions and enjoy!

Recipe & Photo Courtesy of Our Love Language is Food