Equipment
Ingredients
- 4 slices bacon cut into 1 inch pieces
- 1 onion minced
- 3 carrots chopped
- 3 ribs celery chopped
- 1 squash seeded and chopped
- 1 poblano pepper minced
- 4 garlic cloves minced
- 1/4 c. flour
- 5 c. chicken broth
- 2 c. milk
- 8 oz. beer
- 2 lb. potatoes chopped
- 1 c. shredded cheddar cheese
- 1 Tablespoon hot sauce
- 1 Tablespoon Worcestershire sauce
Instructions
- In a large stockpot over medium heat, add the chopped bacon. Cook for 5-7 minutes or until browned. Remove to a paper towel lined plate.
- Add the onion, carrots, celery, squash, pepper, and garlic to the pot. Saute in the bacon grease for 5 minutes.
- Add the flour to the pan and cook for 2 minutes. Sprinkle with salt and pepper.
- Pour in the chicken broth, milk, and beer and mix well. Add in the potatoes and bring to a boil.
- Reduce heat and simmer, covered, for 45 minutes.
- Add in the cheddar cheese a little at a time, stirring after each addition until the cheese is melted.
- Stir in the hot sauce and Worcestershire sauce. Taste the soup and add salt and pepper if needed.
- Serve with crumbled bacon on top.
Notes
Adapted from Doughmesstic