Bacon, beer, cheese and chicken? Say no more. This creamy soup has all the flavors dad or anyone else in the family would love. Add a salted pretzel roll for dipping and you've got a meal, thanks to this one-pot dish courtesy of NUCU.
- 1 tsp. Garlic powder
- 1 Tbsp. Chopped chives
- 1 ea. Bay leaf
- 5 ozs. Shredded smoked gouda cheese
- 5 ozs. Shredded sharp cheddar cheese
- 1/4 tsp. Cayenne pepper
- 1/4 tsp. Turmeric
- 1/2 tsp. Fresh ground black pepper
- 1 tsp. Smoked paprika
- 1 tsp. Kosher salt
- 6 slices Thick-cut bacon, cut into 1" pieces
- 1/2 tsp. Dry mustard
- 1/2 tsp. Hot sauce
- 1 tsp. Worcestershire sauce
- 2 cups Whole milk
- 1 cup Chicken stock
- 1 cup Light beer
- 1/3 cup All-purpose flour
- 1 small Yellow onion, diced
- 2 Tbsp. Unsalted butter
Pre-heat a NUCU 2.5 Qt. Saucepot over medium heat. Add bacon and cook, stirring often with a wooden spoon until crisp. Remove bacon with a slotted spoon and drain on paper towels. Discard remaining bacon drippings except for 2 tablespoons.
Add butter to remaining bacon drippings and add onion. Cook onion for 3-4 minutes or until translucent. Stir in flour. Cook for 2-3 minutes.
Slowly stir in beer and chicken broth. Cook for 5-10 minutes or until thickened. Slowly stir in milk. Cook for 5-10 minutes or until thickened. Add Worcestershire sauce and next 8 ingredients. Reduce heat to low.
Slowly stir in cheeses until completely melted. Add bay leaf, cover and simmer for 20 minutes, stirring often. Stir in chives and half of bacon. Serve in bowls topped with remaining bacon.