Slow Cooker Bacon Beer Cheese Soup

This is comfort food, plain and simple. Bacon, beer, and melted cheese come together into a rich soup that’s perfect for cold days. Taking a few extra steps before it goes into the slow cooker is needed. 

Ingredients

8 ounces bacon, chopped into ½-inch pieces

¼ cup chopped leeks

1 celery rib, finely chopped

1 small jalapeño, seeded and finely chopped

2 cloves garlic, minced

1 teaspoon coarse salt, divided

1 teaspoon freshly cracked black pepper, divided

¼ cup all-purpose flour

1 (12-ounce) bottle light lager or pilsner

2 cups low sodium chicken or vegetable broth, plus more as needed

1 cup whole milk, warmed

1½ cups shredded pepper jack cheese

½ cup shredded cheddar cheese

½ cup shredded smoked cheddar cheese

1 tablespoon Worcestershire sauce

2 tablespoons minced chives

Instructions

In a large skillet over medium-low heat, cook the bacon until the fat is rendered and the pieces are crisp, about 6 to 8 minutes. Transfer the bacon to a paper-towel-lined plate and reserve the fat in the pan.

Add the leeks, celery, jalapeño, garlic, and half of the salt and pepper to the bacon fat. Cook until softened, about 2 or 3 minutes. Stir in the flour and cook for 2 minutes until lightly golden.

Slowly whisk in the beer, followed by the broth and warmed milk, scraping up any browned bits. Transfer the mixture to the slow cooker.

Cover and cook on LOW for 2½ to 3 hours. During the last 30 minutes, stir in the cheeses, Worcestershire, and remaining salt and pepper. Cook until melted and smooth.

Thin with additional broth if needed. Serve hot, garnished with the reserved bacon and chives.