Smoky Jalapeno Cheddar Potato Soup

Beer cheese meets potato soup with bacon and jalapenos!

I am not a huge fan of beer because I don’t like the flavor at all. However, there is just something about beer cheese that is so dang good. This soup is a potato soup but make it beer cheese and it’s fantastic. Perfect for a fall evening - especially if you’ve got a game on. It’s also herby with thyme and got a bit of bacon in there too! Plus the little bit of heat from a jalapeno is just fantastic.

What You Need:

• 6 slices bacon, diced

• 2 cups mixture of celery, carrots, and onions, diced

• 3 cloves minced garlic

• 1 large jalapeno, seeded and diced

• 1 Tbsp. fresh thyme, chopped

• 1 bottle (12 oz.) lager or Pilsner

• 1/4 cup all purpose flour

• 3 cups chicken or vegetable broth

• 1 cup heavy cream

• 4 small to medium russet potatoes, peeled and cubed

• 1 cup shredded sharp white cheddar cheese

• 1/2 cup shredded smoked cheddar cheese or gouda cheese

• Salt and pepper to taste

• Sliced jalapeno for serving

• Chopped fresh parsley for serving

Directions:

1. In a large soup pot, cook bacon over medium to medium high heat until bacon is crisp. Using a slotted spoon, remove to a paper towel lined bowl or plate.

2. Remove all but 1 Tbsp. bacon grease and add carrots, celery, onion, jalapeno, garlic and thyme and cook for 5 to 8 minutes over medium heat, stirring often.

3. Add 1/2 of the beer and cook until reduced by half.

4. Sprinkle flour over the top and stir well.

5. Add broth slowly until all is smooth and creamy.

6. Stir in remaining beer and the potatoes. Simmer for 20 minutes or until potatoes are fork tender.

7. Add heavy cream and cheeses. Stirring until melted and thickened, about 5 minutes.

8. Stir in reserved bacon with salt and pepper to taste.

9. Serve topped with additional jalapeno and parsley, if desired.

Recipe from Olive & Mango