Ingredients
- 1/2 pound bacon cut into small pieces
- 1 small onion diced
- 1 red bell pepper diced
- 1 jalapeño seeded and minced
- 1 tablespoon fresh thyme chopped
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups light beer such as pilsner
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 6 ounces sharp cheddar cheese shredded
- 4 ounces medium cheddar cheese shredded
- 2 ounces pepper jack cheese shredded
- Salt and freshly ground black pepper to taste
- Chives chopped for garnish (optional)
- Flat-leaf parsley chopped for garnish (optional)
Instructions
- In a large pot, cook bacon over medium heat until crispy, about 7 minutes. Remove bacon with a slotted spoon and drain on paper towels.
- Pour off excess bacon fat, leaving about 1 to 2 tablespoons in the pot. Add onion, bell pepper, jalapeño, and thyme, cooking until vegetables are soft, about 5 minutes.
- Reduce heat to medium, add butter and stir until melted. Sprinkle in flour and cook, stirring, for 1 minute to remove the raw flour taste and until the mixture is smooth and slightly bubbly.
- Gradually pour in beer while stirring, then add chicken broth and heavy cream. Stir continuously until the mixture is smooth and begins to thicken.
- Reduce heat to a simmer and add shredded cheeses a little at a time, stirring until melted and smooth. Season with salt and pepper.
- Stir in half of the cooked bacon. Serve the soup hot, garnished with remaining bacon, chives, and parsley, if using.
