Ingredients
2 slices bacon, diced
1 tbsp. extra-virgin olive oil
1 medium sweet onion, finely chopped
1 medium poblano, seeds and stem removed, finely chopped
2 large ribs celery, finely chopped
Kosher salt
Freshly ground black pepper
2 cloves garlic, minced
1/2 c. all-purpose flour, divided
4 c. low-sodium chicken broth
1 1/2 c. beer, such as lager or pilsner
2 tsp. Dijon mustard
Pinch freshly grated nutmeg
3 c. (12 oz.) cheddar cheese, shredded
Thinly sliced scallions and soft pretzels or pretzel buns, for serving
Preparation
Step 1In a large pot over medium heat, cook bacon until crispy, about 5 minutes. Transfer bacon to a paper towel-lined plate to drain.Step 2To same pot, add oil, onion, poblano, celery, 1 teaspoon salt, and ¼ teaspoon pepper. Cook over medium heat, stirring occasionally, until vegetables soften, 5 to 7 minutes. Add garlic; cook 30 seconds. Sprinkle ¼ cup flour over vegetables and cook, stirring, until beginning to toast, 2 minutes. Add broth, beer, mustard, and nutmeg and bring mixture to a simmer. Simmer until thickened slightly, 10 to 15 minutes.Step 3In a medium bowl, toss cheese with remaining ¼ cup flour. Remove pot from heat and add cheese, a handful at a time, stirring constantly, until smooth and melted. Season to taste with salt and pepper.Step 4To serve, ladle soup into bowls and top with reserved bacon and scallions. Serve with pretzels.
Here are a few tips to ensure success with your Beer Cheese Soup: While it might seem like a strange step, coating the cheese with flour prevents it from clumping when added into the soup. As for what cheddar and beer to buy, a mild cheddar and mild beer (like lager or pilsner) will allow both flavors to shine. However, you could go with an extra-sharp cheddar and a darker beer for a robust combination. Gluten-free? Try this recipe with dry cider instead and gluten-free flour in place of the regular flour. (Cornstarch would normally be a good substitute for all-purpose flour, but at ½ cup it would thicken the soup too much.)
