Beer and Cheese is a combination that I can never get enough of. It’s the best fondue ever, the best dip ever, and the best soup ever! It’s just GOOD! Now, this is by no means “Healthy” and I will never claim that on this one. This is just an awesome and delicious winter time cheat meal. It goes great with homemade bread, too! My husband and I made Half Baked Harvest Brioche Sage Rolls with ours and it was delicious! Tieghan has amazing recipes and is one of my favorite food bloggers! This recipe has been one I have been thinking about making for a while, but I kept it on the back burner until Winter truly hit! Thick and creamy soups are a winter time favorite for me! I hope you love this one, too!

Equipment for this recipe:

• Large Saucepan
• Knife
• Immersion Blender

Ingredients for this recipe:

• Bacon
• Butter
• Onion
• Garlic
• Flour
• Dry Mustard
• Beer (preferably a lager)
• Chicken Broth
• Heavy Cream
• Paprika
• Bay Leaf
• White Cheddar Cheese
• Green Onion
• Salt
• Pepper

Substitutions:

Beer- Lager beer definitely adds a great deep flavor, but light beer will work as well. This will make the soup less rich. If you want a richer flavor, you could also use a dark beer like Guinness.

Cheese- White Cheddar can have quite a strong flavor. A lighter flavor would be a mild cheddar. For a different strong flavor, Swiss is an amazing swap as well!

Save for a later:

This soup is so easy to save! It keeps in an airtight container in the refrigerator for 5 days. Simply heat it back up in a saucepan and heat over medium high heat for 10 minutes or in a microwave safe bowl and microwave until warm. You can also freeze it in ziplock for up to 2 months. To eat it after it has been frozen, place the whole ziplock in warm water before heating back up so that the soup can thaw out.