Disclaimer: Blah blah blah, Cabot sends me cheese and I make stuff with it and write about it. It’s a pretty sweet deal. I love cheese.
Um… Where did October go? Seriously. Wasn’t it just Labor Day? Not that I’m complaining… I’m happily enjoying the weather finally cooling off and having football to watch on most days of the week, which naturally makes me crave something warm and filling. And beer. It makes me crave beer too.
So when I got my Cabot Cheese Board box, I knew immediately it was going to turn into bacon beer cheese soup goodness!
Speaking of football, did anyone else see this fantastic “If Coach Taylor Quotes Were Motivational Posters” on Buzzfeed?
Coach Taylor is pretty much my dream man. I bet he’d be all about some bacon beer cheese soup. He seems like that kind of man.
Bacon Beer Cheese Soup
- 5-6 slices thick-cut bacon (I prefer Wright Brand – not paid to say that either, they’re just awesome)
- 1 small yellow onion, diced
- 2 cloves of garlic, minced
- 2 tbsp. unsalted butter
- 2 tbsp. all-purpose flour
- 2 c. beer of your choice – I used New Belgium’s Tour of Fall because it was in my fridge
- 1 c. half and half
- 6 oz. Cabot White Oak Cheddar, shredded
- 6 oz. Cabot Alpine Cheddar, shredded
- Salt and pepper, to taste
In a large stockpot over medium-high heat, fry the bacon until crispy, then remove and set aside on a paper towel to drain the fat before chopping into pieces. Lower heat to medium-low and add onion and garlic to the bacon fat. Stirring frequently, saute until translucent (about 10 or so minutes). Add butter and turn up heat to medium-high. Once the butter begins to sizzle, slowly whisk in the flour and cook for a couple of minutes until it turns golden.
Slowly pour in the beer, and continue to stir for at least 5 minutes while the alcohol cooks out and it starts to thicken up. Pour in the half and half. Reduce heat to low. Slowly add in cheese and stir continually until smooth. Top with extra bacon, and serve with some delicious, crusty bread. And beer. Don’t forget the beer.