Beer Cheese and Macaroni Soup

What you need:

• 4 slices bacon, chopped
• 1/2 cup diced yellow onion
• 1 cup frozen peas and corn
• 1/4 cup all-purpose flour
• 1 container (32 oz.) vegetable or chicken broth
• 1 cup half and half
• 1 can (12 oz.) pilsner beer
• 1 1/2 cup dry macaroni
• 1 tsp. salt
• 1/2 tsp. ground black pepper
• 1 1/2 cups shredded cheddar cheese
• 1 cup shredded white cheddar cheese
• Croutons for serving

Directions:

1. In a large stock pot, cook bacon over medium heat until crisp. Remove to a paper towel-lined plate.
2. Add onion and cook for 3 to 4 minutes.
3. Add peas and carrots and stir.
4. Sprinkle flour over the top. Slowly whisk in broth until combined.
5. Add half and half while whisking. Then stir in beer and macaroni.
6. Cook until macaroni is al dente then season with salt and pepper.
7. Add shredded cheddar and whisk until cheese has melted and soup is smooth.
8. Serve topped with bacon and croutons

Recipe from Lemons for Lulu

Posted on Fantastical Sharing of Recipes