Wisconsin Beer & Bacon Cheese Soup

Monday, October 14, 2013


The reason I say Wisconsin is because I was born and raised there... but also because Wisconsin is known for beer and cheese! So yes this is specifically Wisconsin soup ;) Adam came home one night and said that he wanted to try making cheese soup. We looked at some recipes, made our own adjustments, and created this:

INGREDIENTS:

1 1/2 c broccoli
1 1/2 c celery
1 1/2 c onion
2 garlic cloves
1 jar pimentos
2 c beer (gluten free)
3 c chicken broth
1/3 c butter
1/4 c potato starch
1/4 c white rice flour
1 c heavy cream
3 c half and half
6 c sharp cheddar cheese (shredded pkg)
1 tsp hot pepper sauce
1/8 tsp cayenne pepper
1 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1 tbsp dijon mustard
2 tsp worcestershire sauce
1 pkg bacon (preferably uncured)























*UPDATE* We screwed up and bought this thinking it was Gluten-Free and it is not. Stick to a gluten-free cider.


METHOD:

Crockpot method:

  1. Dice up broccoli, celery and onions and put into the Crockpot. 
  2. Add the finely chopped garlic cloves and jar of pimentos.
  3. Add the liquid ingredients (beer, chicken broth, heavy cream, and half and half). 
  4. Then add the potato starch and white rice flour. Stir well to make sure no chunks develop.
  5. Add the butter, dijon mustard, worcestershire sauce, and spices. 
  6. Then add the gobs of cheese!! Turn the Crockpot to low for 4 to 5 hours making sure to stir about once an hour.
  7. Right before eating, crisp up some bacon in a pan or oven.  
  8. Scoop your cheesy yummy soup into a bowl.  Top with some fresh cheese, bacon bits, and sour cream... Then Enjoy!!
  9. Note: this makes a lot of soup!! So make sure you have a very large pot. You could cut the recipe in half as well, but personally it's nice to be able to freeze some for another day!

Stovetop method:

  1. In a large saucepan add the veggies (broccoli, celery, onion, garlic cloves, and pimentos), spices (hot pepper sauce, cayenne pepper, salt, pepper, dry mustard, dijon mustard, and worcestershire sauce), and liquid ingredients (beer, chicken broth, heavy cream, and half and half).
  2. Simmer for 10 to 15 minutes or until veggies are tender then remove from the heat.
  3. While that is simmering, in your large soup pot take the butter and heat it over medium heat. Stir in potato starch and white rice flour. Whisk continuously for 3 minutes. Take off of the heat and add the cheese and the rest of the soup until the cheese has completely melted. 
  4. Turn on stove to low if needed to keep soup warm and fully melt the cheese.
  5. In a separate pan (or in the oven) have your bacon cooking during all this until crispy. 
  6. Top as directed above.
  7. Enjoy!

You Might Also Like

0 comments