LOADED RICH AND CREAMY CHEESY CHEDDAR BEER SOUP

Loaded Rich and Creamy Cheesy Cheddar Beer Soup image

Provided by Kelly Williams

Time 50m

Number Of Ingredients 19

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8 slice crisp cooked bacon, divided
1 pkg johnsonville hot italian sausage links
1 large red potato, diced bite-sized
1 rib celery, sliced thinly
1 medium onion, chopped
4 Tbsp (1/2 stick) real butter
2 tsp minced garlic
2 cups (packed) fresh shredded green cabbage and baby carrots
7 rings jarred jalapeno slices, chopped
1/3 c flour
12 oz (1 1/2 cups) beer (light for mild flavor dark for robust)
1 1/2 c water
2 tsp. superior touch better than bouillon chicken base
1 1/2 c heavy cream or evaporated milk
1 tsp spicy brown mustard
1 (8 oz.) block extra sharp cheddar, grated
8 oz velveeta cheese, cut up
*fresh cracked black pepper to taste
**extra jalapenos and shredded cheese for garnish along with the extra bacon to garnish as desired

Steps:

1. Cook bacon til crisp, set aside on papertowels. (I pepper my bacon and bake it in the oven at 375 for about 18-20 minutes til crisp on a foil-lined sided (not flat) cookie sheet.) In microwave safe dish or pitcher, heat water and bouillon til bouillon is dissolved. Set aside. In large deep frying pan, place sausage that has been cut in half lengthwise, casing removed, then cut into bite-sized pieces. (All 5 of them.) Don't worry, it won't be too much. Add celery, onions and red potatoes. (Dice potatoes leaving the skins on.) Saute about 10 minutes, stirring ocaisionally. Add cooked bacon pieces (about 5 strips), jalapenos, garlic, cabbage and carrots, and 1/2 a stick butter. Saute 5 minutes. Add the flour and stir to coat. Cook, stirring gently , for 2 minutes to cook the "floury" taste out. Slowly stir in beer to mix. Stir in bouillon and cream slowly til mixed. Stir in mustard and pepper to taste. Bring to a simmer and simmer for 5 minutes til thickened stirring ocaisionally. Stir in cheeses til melted and creamy.
2. *Garnish with extra bacon, shredded cheddar cheese and jalapenos if desired.