Time QUICK MEDIUM LONG Difficulty EASY MEDIUM HARD
Taste MEH OK GOOD AMAZING Yields LITTLE MEDIUM LOTS

Ingredients

• 6 slices bacon
• 2 cups mirepoix (2 ribs celery, 2 carrots, 1/2 onion, minced)
• 3 cloves garlic, minced
• 2 jalapeños, seeded and chopped
• 1 tsp thyme
• 1 can of lager or pilsner
• 1/4 cup flour
• 4 cups broth
• 4 small/medium russet potatoes
• 2 cups shredded cheddar cheese
• S&P

Instructions

1. Chop and cook bacon in small pieces. Set aside.
2. Cook celery, carrot, onion, garlic, jalapeño, and thyme in oil until soft. Add extra oil if needed.
3. Add 1/2 of the beer. Cook until reduced by half, a few minutes.
4. Add flour and cook a few minutes.
5. Add broth a little at a time.
6. Add remaining beer and the potatoes. Cook 20 minutes until potatoes soft.
7. Add cheese slowly. Add bacon and S&P.
8. Slurp!

Recipe from: Olive and Mango – Smoky Jalapeño Cheddar Potato Soup