Wisconsin Style Beer Cheese Soup

Chop the onion, celery rib, carrot and sweet red pepper. Cook over medium heat in a skillet with 3 tablespoons butter, a splash of extra virgin olive oil, and the salt and pepper until soft.

While cooking, in a large sauce pan melt the remaining 1/3 stick of butter. Slowly add in the flour and whisk until smooth. Add the low sodium chicken broth; bring to a boil. Then add the vegetables from the skillet, cubed cream cheese, and shredded cheddar cheese. Finally, stir in the lager (Budweiser or a full-bodied lager; I like Tecate).

Cook on low to medium heat for 2 to 3 hours, adding in salt , pepper and a bit of nutmeg to taste.

If you’re a cheese head as I am, you may add a bit more cheddar along the way. It’s your call.

Slice the sour dough bread 1/4 inch thick. Granish with sour dough slices, a bit of cheddar on top, followed with bacon, and tablespoon of sour cream and leeks. Enjoy it—I sure do!