Shelly's Recipe

WISCONSIN BEER CHEESE SOUP

Category: Soups

2 (12 oz) or 1 (24 oz) can veer, flat, divided
16 slices bacon
1 cup finely diced onion
1 cup finely diced celery
1 cup finely chopped carrot
1/2 cup minced sweet red pepper
2-10 1/2 oz. Cans reduced sodium chicken broth
1/2 cup flour
2 cups Half & Half
6 cups shredded sharp cheddar cheese
Dash of hot sauce
2 tbsp sugar
Salt & Pepper to taste (I d leave out any additional salt, this is pretty salty already!)
Fresh popped popcorn for garnish

Open up beers and let stand while cutting your veggies. Saute bacon until crisp. Drain (reserve 4 tbsp drippings) Crumble bacon and set aside. In large soup kettle, saute the vegetables in reserved bacon drippings. Cook until veggies are nice & tender. Slowly add the chicken broth, stirring constantly. Add 1 1/2 cans beers, continue to stir. Bring to boil then reduce heat to low. Pour remaining beer into mixing bowl and whisk in flour. Gradually add to broth, stirring constantly till thick. Add half & half, bacon & cheese. Heat until cheese melts. Stir in sugar and add salt & pepper to taste. Garnish with a few popcorn kernels.