Creamy Beer and Cheese Soup with Garlic Mini Toasts
Ingredients
- 6-8 Slices of Bacon, cut up
- 1 White Onion, diced
- 3 Carrots, diced
- 3 Stalks of Celery, diced
- 2 Tbsp Butter
- 3-4 Tbsp All Purpose Flour
- 1 12 oz Beer (I suggest an Ale – I used Boulevard Pale Ale)
- 3 C Chicken Stock
- 3 Blocks Cheese (This is typically where I use up what I had – for this one I used Mild Cheddar, Guyer, and Fontana Cheese but you can use what you prefer!)
- 1 Pint Heavy Cream
- Seasonings used: Salt, Pepper, Garlic Powder, and Garlic Pepper
- I also tend to always add some Better than Bouillon or Granulated Bouillon (or a combo of both) in any soup.
Mini Toasts
- 3-4 Tbsp Butter, softened
- Salt and Garlic Powder
- 2 Hoagie Rolls, Sliced
Instructions
Soup
- Cook up your cut up bacon until crispy, remove and had to a paper lined plate or bowl, and set aside.
- Into the bacon grease, add butter, and let melt. Add in your onion, carrot, and celery, along with salt and pepper to taste, and cook stirring occasionally, until tender.
- Add in your flour and stir well to combine until there is a pasty substance on the veggies.
- Add the bottle of beer and stir well. Then you will add in your chicken stock.
- Here is where I like to add some bouillon of sort, and then I add in my cheese, followed by the cream, and seasonings to taste.
- While the soup cooks on a low simmer I make the mini toasts…
Garlic Mini Toasts
- Preheat your oven to 400°
- Lay the bread slices out in a single layer on a baking sheet.
- Add salt and garlic powder to the softened butter, and mix well with a fork.
- Spread butter onto each bread slice.
- Add toasts into oven for 8-10 minutes, or until crispy golden.
- Ladle soup into bowls and garnish with bacon, and serve up with garlic toasts!
- Enjoy!
Notes
I served this up with a simple arugula salad (Add olive oil, a splash of white wine vinegar, and freshly cracked pepper, to a bowl. Add in arugula and toss to coat in dressing. Add in shredded mozzarella. Season with salt and freshly cracked pepper!)
