Ingredients
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1/2 lb bacon, cut into 1/2 inch pieces
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1 medium red onion, cut into 1/4 inch pieces
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3 celery ribs, cut into 1/4 inch pieces
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4 tablespoons unsalted butter
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1 cup all-purpose flour
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2 cups chicken broth
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4 cups milk
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3/4 lb white cheddar cheese, grated
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1 tablespoon hot pepper sauce
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1 tablespoon Worcestershire sauce
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1/2 cup warm beer
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5 scallions, chopped
Instructions
- In large deep pot, cook bacon over medium heat for 5 minutes, stirring, until lightly browned. Add onion, celery and butter; saute until onion has softened, about 5 minutes.
- Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken broth and bring to a boil for 1 minute. Reduce heat to a simmer; cook 15 minutes, stirring occasionally.
- Add milk; continue to simmer 15 minutes. Do not bring to a boil.
- Remove from heat; stir in cheese, hot pepper sauce, Worcestershire sauce, salt and pepper until cheese is melted and the soup is smooth. Stir in warm beer; if soup is too thick, add some warm milk.
- Serve soup hot, garnished with scallions.