INGREDIENTS

3 stalks celery, fine dice

1 medium yellow onion, fine dice

1 each small red, yellow, and orange bell pepper, fine dice

3-4 fresh garlic cloves, minced (use more if you like garlic)

1-2 pablano pepper, fine dice

Bacon, six slices, diced into chunks

½ cup all purpose flour

3 - 4 tablespoons butter

2 - 10 oz. containers In the Curious Kitchen Beer Cheese

2 cups chicken stock, preferably homemade but any quality stock will work

1 cup heavy whipping cream

1 cup whole milk

1 can dark beer. I used a Dunkle.

Garnish with Rye or Pumpernickel Croutons, Green Onions, grated Sharp Cheddar Cheese, and Crispy Bacon Crumbles.

DIRECTIONS

1.    Cut Bacon into about 1-inch pieces and render in a large stock pot, stirring frequently.  Remove when crispy.  Drain bacon on a paper towel and save to use as a topping for the soup. Save about 2 tablespoons of the bacon grease in the bottom of the pot.

2.   Chop all vegetables and set aside to use when assembling the soup. Mince the garlic cloves.  

3.    Add the onions, celery, and bell peppers to the bacon grease in the stock pot.  Cook until tender (about 8 minutes) but stir frequently to make sure they do not cook too quickly.  Add the pablano peppers and garlic, continue to sauté for about 3 minutes. 

4.    When vegetables are tender, add butter, sprinkle flour over the veggie mixture, stirring to make a light brown roux.  This will take about 5 minutes.  Watch carefully to make sure the flour does not get too dark.  When the desired color is achieved add the beer cheese and stir until combined. 

5. Stir in chicken stock, whole milk and cream.  Simmer until slightly thickened.

6. Add additional beer and continue to simmer until the soup thickens slightly.  You can add beer or additional stock

7.    Add Beer or additional stock to thin the soup if it becomes too thickened.