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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large deep pot, cook bacon over medium heat for 5 minutes, stirring, until lightly browned. Add onion, celery and butter; sauté until onion has softened, about 5 minutes.

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  • Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken broth and bring to a boil for 1 minute. Reduce heat to a simmer; cook 15 minutes, stirring occasionally.

  • Add milk; continue to simmer 15 minutes. Do not bring to a boil.

  • Remove from heat; stir in cheese, hot pepper sauce, Worcestershire sauce, salt and pepper until the cheese is melted and the soup is smooth. Stir in warm beer; if soup is too thick, add some warm milk.

  • Serve soup hot, garnished with scallions or chives.

Nutrition Facts

445 calories; fat 33g; cholesterol 87mg; saturated fat 19g; carbohydrates 20g; insoluble fiber 1g; protein 18g; sodium 773mg.
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