Sharp Cheddar, Smoked Cheddar, Lager Beer, Bacon, Jalapeño, Garlic Bread
Chef Steve Johnson of Hyatt Regency at the Arcade | Cleveland, OH
Yield: 2 servings
Adapted by StarChefs | July 2025 | Photo: Will Blunt
INGREDIENTS
½ pound bacon, cut into ⅓-inch cubes
1 stalk celery, finely chopped
1 onion, finely chopped
1 jalapeño, seeded and chopped
2 cloves garlic, minced
1 tablespoon chopped thyme
12 ounces lager beer
2¼ cups low-sodium chicken broth
4 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup heavy cream
½ pound sharp cheddar cheese, shredded
4 ounces smoked cheddar cheese, shredded
Kosher salt
Ground black pepper
1 slice toasted baguette, rubbed with garlic
METHOD
In a large saucepan over medium heat, add bacon. Sear 7 minutes, or until fat is rendered and bacon is crispy. Using a slotted spoon, remove bacon and transfer to a mixing bowl. Set aside. In the same pan, add celery, onions, jalapeños, garlic, and thyme. Sauté 8 minutes, or until alliums are soft and translucent. Add 6 ounces beer and cook until mixture is reduced by half. Add chicken broth and bring mixture to a simmer. In a separate pot over medium heat, melt butter. Add flour and cook 2 minutes, stirring constantly, or until flour is lightly browned. Add roux to soup and mix to combine. Let simmer 8 minutes, or until mixture has thickened. Stir in cream, cheeses, and remaining 6 ounces beer. Cook 5 minutes. Stir in crispy bacon. Season with salt and pepper. Spoon desired amount soup into a serving bowl. Serve with garlic toast.
