White Cheddar Cheese Beer Soup

Ingredients

• 1 cup onion cut into 1/4-inch dice
• 1 cup carrots diced, cut into 1/4-inch dice
• 1 cup celery cut into 1/4-inch dice
• 6 tablespoons butter
• 1/2 cup all-purpose flour
• 2 cups half and half
• 1 3/4 cups reduced-sodium chicken broth
• 12 oz ale Pilsner or Lagers work well
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lb extra-sharp white Cheddar grated (4 cups)
• 4 slices bacon cooked and crumbled
• 1 tablespoon jalapeno pepper finely diced

Instructions

1. In a medium sized pot heat together butter, carrots, celery, and onions. Cook vegetables until they are soft and tender, this should take about five minutes. Sprinkle flour over softened vegetables. Lower temperature to a low-medium and cook flour for 3 to 4 minutes. Stir the flour continuously so it does not scorch. Stream in half and half, beer, and chicken stock into flour. Cook until mixture begins to thicken. Add Worcestershire sauce and dry mustard stir into soup. Add cheese by handfuls stirring until all of the cheese is blended in.
2. Serve with cooked bacon and diced jalapeno pepper.