Ingredients
1/2 lb bacon, chopped
1 medium onion, finely chopped
3 celery ribs, finely chopped
2 cloves garlic, minced
4 tablespoons (1/4 cup) butter
1 cup all-purpose flour
3 cups chicken stock
4 cups milk
1 lb sharp cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup pale or golden lager, preferably Canadian
Kosher salt and freshly ground black pepper, to taste
Chopped green onion or chives, for serving (optional)
Preparation
In a large heavy-bottomed pot or Dutch oven, cook bacon over medium heat until lightly browned, about 5 minutes.
Add onion, celery, garlic, and butter and cook until onion has softened, about 5 minutes more.
Add flour and cook, stirring constantly, until it starts to turn golden and smell nutty, about 4 minutes.
Whisk in chicken stock and bring to a boil. Let boil 1 minute, then reduce heat to a simmer and cook 15 minutes, stirring occasionally.
Add milk and continue simmering for 15 minutes. Make sure not to boil once milk is added.
Remove from heat and stir in cheese. Tabasco, Worcestershire sauce, salt, and pepper.
Using an immersion blender, blend until soup is mostly smooth.
Stir in beer and adjust seasoning as needed. Serve garnished with green onion.