In a large dutch oven, heat the
Olive Oil (1 dash)
over medium high heat. Add the
Bacon (8 oz)
and let it cook through for about 5 minutes while the yummy bacon fat renders out.
Once that is done, add the
Red Bell Pepper (1/2)
Celery (1 stalk)
. Let them get soft and fragrant for a minute or two.
All-Purpose Flour (3/4 cup)
, and let it cook for 2 minutes.
Pour in the
Beer (1 bottle)
Chicken Stock (4 cups)
Heavy Cream (1 1/2 cups)
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.
When that is done, slowly add in the
Aged Cheddar Cheese (1 block)
while whisking it in to make it smooth.
Once the cheddar is all whisked in, add the
Dijon Mustard (2 Tbsp)
Apple Cider Vinegar (2 Tbsp)
Worcestershire Sauce (1 dash)
Sriracha (1 dash)
. Give everything a final whisk, then move the pot off of the heat and turn off the burner.
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.
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!