This soup recipe is hearty, smooth, smoky, and stout making it the best soup to cozy up with. It’s a rich indulgence to help ring in the fall season, football parties or just those cold nights!

Prep Time: 15 minutes

Cook Time: 30 minutes

Serves: about 6-8 (big bowls)

Ingredients:

Garnish:

6-8 Strips of bacon chopped and fried

2-3 Green onions, chopped

Soup:

½ C butter

2 med yellow onions, grated

4 celery ribs, minced

4 med carrots, minced

2 Tbsp garlic, minced

1 C flour

12 oz bottle bock beer

4 C chicken stock

1 tsp thyme leaves

1 bay leaf

Pinch cayenne pepper

½ tsp smoked paprika

1 Tbsp Dijon mustard

4 C heavy cream

1 lb. aged sharp cheddar cheese, grated

1 lb. aged sharp white cheddar cheese, graded

Salt to taste

What to do:

In a large pot over medium low heat, cook butter, onions, celery, carrot, garlic, thyme, bay leaf, cayenne pepper, smoked paprika, and Dijon mustard until softened. Add flour; cook 2 minutes, stirring constantly. Increase heat to medium, stir in beer and broth, bring to a boil and cook until slightly thickened, remove bay leaf. Use an immersion blender or regular blender to smooth the soup. Add cheese slowly, stirring constantly, until incorporated. Remove from heat serve in bowls, garnished with bacon and green onions.