Kiss the Cook: Cheddar cheese gets a kick in creamy new soup

Recently, I visited the Mifflinburg Christkindl market and having quite a bit of German ancestry in my family line, I tend to enjoy the German-style foods at these events.
While I was there, I tried some Cheddar Ale soup.
It was delicious. Anything that combines good cheese and good beer has to be delicious.
These types of dishes inspire me to try my hand at making them myself. When you can put together a great soup in about 30 minutes, it’s even better.
My definition of a perfect meal is quick, easy and delicious. This soup fits the bill.
The recipe below is quite simple and easy to make.
I used Appalachian Brewing Company wheat ale beer in my take on this soup, but you can try other beers such as Pilsners and dark ales.
You can be creative with that and find one that suits your taste.
The bacon is great addition to this soup. When you garnish the soup with the crumbled smoked bacon and it mingles with the cheddar cheese, it puts the soup over the top.
I used a good Wisconsin extra sharp cheddar cheese. I know quite a few friends that will love this recipe and I’m sure you will, too.

Cheddar Cheese Ale Soup
Prep Time: 5 min
Cook time: 25-30 min
Makes 4-6 servings

Ingredients:
4 thin slices smoked bacon
3 Tbs. butter (salted or unsalted)
1 carrot, finely chopped
1 large yellow onion, diced (approx. 2 cups)
2 peeled and minced garlic cloves
¼ cup all-purpose flour
1 cup whole milk
1 cup half and half
16 oz. beer (wheat ale, pilsner, or dark ale-whichever you prefer)
1 Tbs. Dijon mustard
10 oz. extra sharp or sharp cheddar cheese, shredded (plus a little for garnish)
Salt and pepper to taste

Directions:
1. Fry the bacon in a large pot, remove bacon and retain 2 tbs. bacon grease in the pot. Add the butter and melt on medium heat. Add the carrots, onions and garlic, sauté 10 min.
2. Add the flour and stir in well with the vegetables. Stirring frequently, cook for 3 minutes until flour turns golden brown. Do not overcook.
3. Combine milk and half-and-half. Slowly add this to the flour mixture while whisking constantly until the mixture is fully combined.
4. Increase the heat to medium high, add the beer and mustard, whisking frequently as you bring the soup to a boil. Continue to whisk until the foam subsides, about 3 minutes.
5. Turn the heat down to low and simmer the soup, uncovered for 10 minutes to allow it to thicken. Remove the pot from the heat and add the cheese about a cup at a time, whisk the cheese into the soup until it’s melted. Add salt and pepper to taste. Crumble the cooled bacon. Sprinkle a little shredded cheese and crumbled bacon on top of the soup as garnish while serving. Enjoy!