Instructions
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Crisp the Bacon: In a large heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until lightly browned and crispy, about 5 minutes.
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Sauté the Aromatics: Add the finely chopped onion, celery, minced garlic, and butter to the pot. Cook until the onion has softened and turned translucent, about 5 minutes more.
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Build the Roux: Add the all-purpose flour to the pot and cook, stirring constantly, until it starts to turn golden and smell delightfully nutty, about 4 minutes.
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Simmer the Broth: Slowly whisk in the chicken stock and bring the mixture to a boil. Let it boil for 1 minute to thicken, then reduce the heat to a simmer and cook for 15 minutes, stirring occasionally.
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Add the Dairy: Pour in the milk and continue gently simmering for 15 minutes. Make sure not to let the soup boil once the milk is added to prevent curdling.
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Melt the Cheese: Remove the pot completely from the heat and gently stir in the grated cheddar cheese, Tabasco, Worcestershire sauce, salt, and pepper.
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Blend: Using an immersion blender, carefully blend the mixture until the soup is mostly smooth and velvety.
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Finish and Serve: Stir in the pale or golden lager and adjust the seasoning with additional salt and pepper as needed. Serve hot, garnished with chopped green onion or chives.
Notes
Pro-Tip: If you do not have an immersion blender, you can carefully transfer the soup in small batches to a traditional countertop blender. However, you must remove the center piece of the blender lid and cover it lightly with a kitchen towel to allow the dangerous steam to escape before blending!
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>)
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