Cooking Instructions
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Step 1
In a large dutch oven, heat the Olive Oil (1 dash) over medium high heat. Add the Bacon (0.5 pound) and let it cook through for about 5 minutes while the yummy bacon fat renders out.
Step 2
Once that is done, add the Onion (1/2), Red Bell Pepper (1/2), and Celery (1 stalk). Let them get soft and fragrant for a minute or two.
Step 3
Add the All-Purpose Flour (3/4 cup), and let it cook for 2 minutes.
Step 4
Pour in the Beer (1 bottle), Chicken Stock (1 quart), Heavy Cream (1 1/2 cup), and Salt (1 pinch) and give the soup base a big stir. Bring it to a gentle boil, then turn the heat to medium low and let it simmer for 20 minutes.
Step 5
When that is done, slowly add in the Aged Cheddar Cheese (1 block) while whisking it in to make it smooth.
Step 6
Once the cheddar is all whisked in, add the Dijon Mustard (2 tablespoon), Apple Cider Vinegar (2 tablespoon), Worcestershire Sauce (1 dash), and Sriracha (1 dash). Give everything a final whisk, then move the pot off of the heat and turn off the burner.
Step 7
Take out your immersion blender and blend the soup thoroughly until it is smooth. You could also carefully pour the hot soup into a regular blender in batches and puree it that way. Do not fill it all of the way and make sure to use a towel on top of the blender to prevent an unsafe mess.
Step 8
Once the soup is pureed, ladle it into pretty bowls or crocks and add a little Goat Cheese (to taste) for extra creaminess. Top with a sprinkle of Fresh Thyme Leaves (to taste) and serve immediately while hot!
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