In a 2 gallon pot, saute chopped bacon and onion in the butter, medium heat, for 3-4 minutes. Add flour, continue to cook on medium heat for 3-4 minutes.
Add chicken stock and cook for 5-10 minutes. Add cheese, a little at a time, whisk until smooth.
Reduce to a low heat and add remaining ingredients, whisk together and simmer 3-4 minutes. Strain soup and hold at low heat until ready to serve.
Originally Submitted
4/2/2016
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