Cheesy Beer and Bacon Soup
Skillet Sourdough Toast
Ingredients
- 10 slices bacon, chopped
- ½ cup finely chopped sweet onion
- ⅓ cup all-purpose flour
- ½ tsp dry mustard or 1 Tbsp Dijon-style mustard
- ½ tsp dried thyme or oregano, crushed
- 2 (14.5-oz) cans reduced-sodium chicken broth
- 2 cups frozen diced hash brown potatoes
- 1 (12-oz) bottle beer (not dark)
- 1 cup heavy cream
- 1½ cups shredded sharp Cheddar cheese (6 oz), room temperature
- 1¼ cups shredded white Cheddar cheese (5 oz), room temperature
- ½ cup chopped green onions
- Hot pepper sauce (optional)
Instructions
- In a 4-quart Dutch oven cook bacon over medium until crisp. Drain on paper towels, reserving 3 Tbsp drippings in pan. Add sweet onion to reserved drippings; cook until onion is tender, stirring occasionally.
- Stir in flour, mustard, and thyme (mixture will be thick). Gradually stir in broth. Cook and stir until bubbly. Add potatoes and beer. Bring to boiling; reduce heat. Simmer 5 minutes, stirring occasionally. Stir in cream; heat through.
- Gradually add both cheeses, stirring until melted. Reserve ¼ cup of the bacon for topping. Stir remaining bacon and green onions into soup. Sprinkle with reserved bacon; serve with hot pepper sauce (if desired) and additional cheese and/or green onions.
Side Dish Ingredients
- 4 thick slices sourdough bread
- 2 to 3 Tbsp olive oil
- 1 large clove garlic, halved
- Flaky sea salt
Side Dish Instructions
- Brush both sides of the bread slices with olive oil.
- Heat a large griddle or skillet over medium. Place bread in skillet. Cook 2 to 4 minutes or until toasted on both sides, turning to toast evenly. Cool slightly.
- Rub one side of each slice with a cut side of the garlic. Sprinkle with the salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 4 | |
| Calories |
639
|
185
|
824
|
| Fat (g) | 50 | 8 | 58 |
| Sat. Fat (g) | 27 | 1 | 28 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 23 | 22 | 45 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 1102 | 266 | 1368 |
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