Bell’s Beer Bacon Cheeseburger Soup

I decided to tackle Beer Cheese Soup. (If you know I’m a fan of beer, you know I’m a fan of cheese.) This beer cheese soup is on crack. I used Bell’s Amber Ale, which his rich, malty flavor notes, as well as aged cheddar and creamy fontina. Then I tossed in some ground beef, crispy bacon and homemade sesame croutons, transforming from a beer cheese soup to a beer bacon cheeseburger soup. It’s a mouthful in more ways than one.

In a stock pot or Dutch oven, melt butter. Add in garlic, onion, carrot and celery. Cook over medium-low heat until soft and fragrant (about 10 minutes).

Pour in the chicken stock. Bring to a boil, then turn down to a simmer. Simmer for 20 minutes.

Strain out the vegetables. Return the stock to the dutch oven and bring to a low boil.

Whisk in flour and cook cook another minute or two, until thick and bubbly.

Whisk in beer, cream cheese, half and half, seasonings and Worcestershire sauce. Bring to a simmer.

Add in shredded cheese, a small handful at a time. Once incorporated, stir in ground beef.

Continue to cook until heated through, another 5-10 minutes, stirring frequently.

Serve with crumbled bacon and croutons on top and a chilled glass of Bell’s Amber Ale on the side.

Sesame Seed Croutons

Ingredients
1 loaf stale rustic bread, cut into cubes
1/2 cup butter, melted
1/2 tsp seasoned salt
1/2 tsp white pepper
2 tbsp sesame seeds

Preheat oven to 400°F.

In a large bowl, toss bread with butter. Sprinkle seasoned salt and white pepper. Toss some more.

Spread onto a single layer on a baking sheet. Sprinkle sesame seeds over the top of them. Press down a little to make sure they stick.

Bake for 10 minutes, or until crispy.