Beer Cheese Soup

Ingredients

8 strips thick cut bacon, divided
1 yellow onion, diced
1 large carrot, diced
2 celery stalks, diced
2 cloves garlic, minced
2 tablespoons butter
⅓ cup all purpose flour
2 cups chicken broth
12 ounces beer, malt beer works best
2 cups whole milk
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
1 teaspoon paprika
1 teaspoon salt
½ teaspoon pepper
3 cups sharp cheddar cheese, shredded
1 cup gruyere cheese, shredded
sliced green onions for garnish

Directions

In a large pot over medium-high heat, cook 8 strips thick cut bacon,. Remove the cooked bacon from the pot and set it on paper towels to cool. Once the bacon is cool enough to handle, chop the bacon into coarse bits, set 3-4 tablespoons of bacon bits aside for garnish.

Remove all but 3 tablespoons of the bacon grease from the pot. To the pot add 1 yellow onion, 1 large carrot, and 2 celery stalks.

Saute the vegetables in the bacon grease until the vegetables become tender and the onions are transparent, about 8-10 minutes.

Add in 2 cloves garlic, and saute another minute. Add 2 tablespoons butter and briskly whisk in ⅓ cup all purpose flour to create a roux. Slowly pour in 2 cups chicken broth, whisking briskly to create a smooth sauce.