1. Crisp the Bacon
In a large pot or Dutch oven, cook the chopped bacon over medium heat for about 5 minutes until lightly browned.
2. Sauté Aromatics
Add butter, onion, celery, and garlic. Cook until the onions are soft and translucent, about 5 more minutes.
3. Make the Roux
Stir in the flour and cook for 4 minutes, stirring constantly. The flour should turn light golden and smell nutty, which removes any raw taste.
4. Add the Stock
Slowly whisk in the chicken stock. Bring to a boil for 1 minute to thicken, then reduce to a simmer for 15 minutes, stirring occasionally to prevent scorching.
5. Add the Milk
Pour in the milk and simmer for another 15 minutes. Keep heat low—avoid a hard boil to prevent dairy from separating.
6. Cheese and Seasoning
Remove from heat and stir in cheddar, Tabasco, Worcestershire sauce, salt, and pepper.
7. Blend and Finish
Use an immersion blender to smooth the soup, leaving some bacon bits if desired. Stir in the lager and adjust salt and pepper to taste. Garnish with green onions or chives before serving.
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