Colin Maxwell

Yuengling brings new flavor to classic cheese soup. Plus, BACON!!!

Yuengling and Cheese Soup

12 oz. bottle Yuengling beer
½ pound thick sliced bacon, diced
1 celery rib, finely chopped
1 small onion, finely chopped
1 large jalapeño, seeded and chopped
2 large garlic cloves, finely minced
1 tablespoon chopped fresh thyme
2 ¼ cups chicken broth
4 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup heavy cream
½ lb. sharp yellow cheddar cheese, coarsely shredded
4 oz. smoked cheddar cheese, coarsely shredded
salt and fresh ground pepper

In a saucepan, cook bacon over moderate heat until crisp. Transfer bacon to a bowl, reserving grease. Add celery, onion, jalapeño, garlic and thyme to the saucepan and cook over moderate heat, stirring, until softened. Add 6 oz. of the Yuengling and simmer until reduced by half. Add the chicken broth and bring back to a simmer.

Melt butter in a small skillet. Add flour and cook over moderate heat, stirring constantly until lightly browned. Whisk this into the chicken broth mixture until well incorporated and bring back to a simmer. Cook until thickened, then add heavy cream, cheddar cheeses and the remaining beer. Bring back up to a simmer, stirring occasionally, until thick and creamy. Stir in bacon and season with salt and pepper.

Serve with crispy garlic toast and an ice cold Yuengling beer.