Yield: 6 entree servings or about 12 appetizer servings
1/2 lb of bacon, crisped and diced or crumbled
1/2 cup celery, diced
1 small white onion, diced
4 garlic cloves, minced
2 jalapenos, diced (or to taste)
1 tbsp fresh thyme, chopped
1 tsp fresh rosemary, chopped
1 12 ounce bottler of dark beer (I used Guinness)
2 1/2 cups chicken broth
4 tbsp butter
1/4 cup flour
1 cup heavy cream
8 ounces sharp yellow cheddar, shredded
4 ounces Gouda or other smoky cheese, shredded
1 tsp cayenne pepper
1/2 tsp nutmeg
Salt and pepper, to taste
Garlic or French bread, for serving
Directions:Cook the bacon until crisp and set aside. Add the celery, onion, jalapeño, garlic and thyme to the pan and cook in the bacon fat until softened. Add half the beer and cook until reduced by half.
Next, add the chicken broth and bring to a simmer. In a separate pan, melt the butter. Add the flour and cook over medium heat until lightly browned, stirring the entire time, to make a roux. Mix the roux into the soup and bring to a simmer.
Add the heavy cream, cheeses and remaining beer and cook, stirring occasionally, until thick and creamy. Stir in the bacon, reserving some to crumble over the top, and add seasoning to taste. Serve with bread for dipping. Enjoy!