Wisconsin Native's Beer Cheese Soup

Ingredients

• 4 slices thick cut bacon, chopped (Optional)
• 1 ½ cups diced carrots
• 1 ½ cups diced yellow onion
• 1 ½ cups diced celery
• 2 tablespoons minced garlic (about 6 cloves)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ⅓ cup unsalted butter
• ⅓ cup all-purpose flour
• 1 (12-ounce) bottle pilsner-style beer
• 3 cups chicken broth
• 2 cups whole milk or half-and-half
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1 teaspoon hot pepper sauce
• 12 ounces sharp Cheddar cheese, shredded (about 3 cups)
• popped plain or salted popcorn, for garnish

Instructions

1. Gather all ingredients.
2. Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
3. Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
4. Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
5. Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
6. Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
7. Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
8. Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
9. Serve hot, topped with popcorn and reserved bacon.