Bacon Cheddar Beer Soup in Bread Bowls

 Step 2:

Cut up the onions, celery, carrots and bacon.
  
 
 Step 3:

I'm going to make the bread bowls ahead of time, so I can concentrate on the soup. I sometimes have issues with cheese soups, so I have to be careful. Once the bread bowls are done, cook the bacon in a medium to large soup pot, with a little oil to get things going.

Once the bacon has cooked down a bit but not browned, add the onions, celery and carrots and cook until the onion is translucent and bacon is brown and crispy.

Add the flour and cook for 2-3 minutes until the floury taste is gone. (I like Wondra for things like this, since I rarely bake and I don't get lumps) Slowly add in the milk and stock, whisking well to make sure there are no lumps. Bring to a boil, then cover and simmer for 15 minutes.

Here's the fun part: remove from heat, and stir in the cheese, Tabasco, Worcestershire, and beer. Season with salt and pepper to taste.

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