Mmmmm...Beer (Cheese Soup with Potato and Bacon)

My first experience with beer cheese soup was at the Byerly's supermarket restaurant.  It was topped with popcorn and I thought it was divine!  I still love it - especially by a roaring bonfire on chilly night with my awesome friends.  This is a great recipe from the Brown Eyed Baker that I think you'll love!

Cheddar and Ale Soup with Potato and Bacon

4 slices thick-cut bacon, diced
1 medium onion, minced
1 small shallot, minced
1 medium potato (Yukon Gold preferred) peeled and cut into a 1/4 inch dice
1 medium carrot, minced
1 small stalk celery, minced
1 garlic clove, minced
2 Tbsp all-purpose flour
1 1/2 cups (12 oz bottle) light colored ale
1 cup chicken stock
2 1/2 cups half-and-half
1 bay leaf
pinch cayenne pepper
2 Tbsp dry sherry
12 oz sharp white cheddar cheese, shredded (3 cups)
1 Tbsp minced fresh thyme leaves
salt and pepper to taste

Fry bacon in large stockpot or Dutch oven over medium heat until crisp, 5 - 10 minutes.  With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.  Add the onion and shallot to the pan containing the bacon drippings and cook, stirring occasionally, until softened, about t4 minutes.  Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute.  Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.  Gradually whisk in the ale, chicken stock, and half-and-half.  Add the bay leaf and increase the heat to medium high.  Bring to a boil, then reduce the heat to medium low, and simmer until the vegetables soften, about 3 minutes. Remove pot from heat.  Stir in the cayenne and sherry and allow to cool slightly, about 2 minutes.  Slowly whisk in the cheese and thyme until the cheese melts.  Crumble, then stir in the bacon.  Season with salt and pepper to taste.