Ingredients:

  • 6 strips thick-cut bacon, diced
  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 2 medium carrots, peeled and finely grated
  • 2 stalks celery, finely minced
  • 3 cloves garlic, minced
  • 0.25 cup all-purpose flour
  • 1 cup Wisconsin Amber Ale
  • 3 cups low-sodium chicken stock
  • 1 cup heavy cream, room temperature
  • 1 tsp dry mustard powder
  • 0.5 tsp smoked paprika
  • 12 oz extra-sharp Wisconsin cheddar, freshly grated
  • 6 oz Wisconsin Colby cheese, freshly grated
  • 1 tbsp cornstarch

Instructions:

  1. In a heavy-bottomed Dutch oven over medium heat, cook diced bacon until crisp. Remove bacon with a slotted spoon and set aside on paper towels, reserving the fat in the pot.
  2. Add butter to the bacon fat if needed. Sauté the onion, carrots, and celery for 6-8 minutes until softened. Add garlic and cook for 1 additional minute.
  3. Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux. Gradually pour in the amber ale while whisking to deglaze the pan.
  4. Slowly whisk in the chicken stock, mustard powder, and smoked paprika. Bring to a light simmer and cook for 15 minutes until the flavors are melded and the liquid is slightly reduced.
  5. Reduce heat to the lowest setting. Stir in the heavy cream. In a separate bowl, toss the grated cheddar and Colby cheese with cornstarch until evenly coated.
  6. Add the cheese to the soup one handful at a time, whisking constantly in a figure-eight motion until completely melted and smooth. Do not allow the soup to boil once the cheese is added.
  7. Fold in the reserved bacon bits and serve immediately.