Ingredients:

  • 6 slices thick-cut bacon, cooked and crumbled
  • 1/2 cup unsalted butter
  • 1 minced yellow onion
  • 2 grated carrots
  • 2 minced celery stalks
  • 3 minced cloves of garlic
  • 1/2 cup all purpose flour
  • 3 cups low sodium chicken stock
  • 1 cup room temperature whole milk
  • 1/2 cup heavy cream
  • 1 cup Wisconsin Amber Beer
  • 1 tsp dry mustard
  • 1/2 tsp smoked paprika
  • 12 oz extra sharp cheddar
  • 4 oz Colby cheese

Instructions:

  1. Crisp the bacon. Cook 6 slices of thick cut bacon in your Dutch oven until shatter crisp and golden. Remove and drain on paper towels, but keep the pot.
  2. Sauté aromatics. Add 1/2 cup unsalted butter to the pot. Stir in 1 minced yellow onion, 2 grated carrots, and 2 minced celery stalks until the onions are translucent and soft.
  3. Add garlic. Throw in 3 minced cloves of garlic and cook for 1 minute until fragrant but not browned.
  4. Create the roux. Sprinkle 1/2 cup all purpose flour over the veggies. Stir constantly for 2 minutes until it smells slightly nutty.
  5. Whisk in stock. Slowly pour in 3 cups low sodium chicken stock while whisking vigorously until no flour lumps remain.
  6. Simmer and thicken. Bring to a gentle simmer for 10 minutes. The base should start to look like a thick gravy.
  7. Incorporate dairy and beer. Stir in 1 cup room temperature whole milk, 1/2 cup heavy cream, and 1 cup Wisconsin Amber Beer. Add 1 tsp dry mustard and 1/2 tsp smoked paprika.
  8. The cheese melt. Turn the heat to low. Add the 12 oz extra sharp cheddar and 4 oz Colby cheese in handfuls, stirring until completely melted and velvety.
  9. Final seasoning. Taste and add salt or pepper if needed. Stir in half of your crumbled bacon.
  10. Serve. Ladle into bowls and top with the remaining bacon.