Peggi Anne Tebben


I used to cook this in a restaurant & made large batches of it. I just used the beer on tap at the bar. A darker beer has a harsher taste , so I used the light colored beer.It was loved by all.

★★★★☆ 6 votes


1 lb
bacon, cut up
1 (1/4#) stick
real butter
1 large
onions, slivered
4 clove
garlic, minced
2 large
carrots, cut into small bits
1 1/2 c
finely chopped celery
1/4 (+) c
all purpose flour
5 c
3 lb
velveeta, cubed
2 (12 oz) can(s)
black pepper
california style garlic salt / parsley
green onions for garnish
homemade croutons


1Start frying bacon in dutch oven, then add onions, carrots, celery & garlic; continue cooking until tender-crisp & fragrant. Don't overcook, as garlic will burn. Melt in the butter. Stir in the flour until well blended. Gradually whisk in the milk so that no lumps form.Continue stirring while cooking until mixture thickens; about 10 minutes.
2Reduce the heat to low, and cook for 5 more minutes, stirring occasionally.
3Add the beer & turn heat back up until mixture starts to boil again. Reduce heat again & cook for 5 more minutes.
4Meanwhile, add a little bit of milk with the cheese & melt the cheese in microwave. Remove soup from heat & add the melted cheese. Gently stir until soup is well blended. Season with pepper & California Style Garlic Salt with Parsley. From this point on, don't heat soup on top of stove, as it scorches easily once the cheese is added. Serve with green onions & homemade croutons sprinkled on top.
5Reheat in microwave or double boiler.
6To make croutons: Slice homemade bread (I use rye) into 1/2" slices or more. Trim off all crusts. Cut into small squares & place on baking sheet & brush with melted butter. Season with California Style Garlic Salt / Parsley & Chicken Seasoning. Bake in 400° oven about 10 min. or until brown & crunchy.I also do the crusts this way , but keep on seperate baking sheet as they will brown quicker & need to come out of the oven sooner.


Course/Dish: Cream Soups