Bacon Beer Cheese Soup


1/2 lb. bacon

1 large onion, diced

2 cloves garlic, minced

1/4 c. all-purpose flour

2 c. low-sodium chicken broth

1 c. whole milk

8 oz. Odell Nail Knot

3 c. shredded Cheddar

kosher salt

Freshly ground black pepper

Bread, for serving



In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.

Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.

Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.

Ladle soup into bowls and top with remaining bacon. Serve warm with bread.