<p>It’s midway through October and the weather has started to turn chilly. Thanksgiving leftovers have been banished to the back of the freezer and Halloween treats are on their way. You need something to stave off the chill and keep you from eating all the candy you bought early. How about our Beer, Bacon and Cheddar Soup recipe? It’s a filling and decadent meal guaranteed to warm you up.<span id="more-552"></span></p> <p><strong>Beer, Bacon and Cheddar Soup</strong></p> <ul> <li>4-5 slices thick-cut bacon, diced</li> <li>1 medium onion, diced</li> <li>2 stalks celery, diced</li> <li>1 medium potato; peeled and diced</li> <li>2 cloves garlic, minced</li> <li>3 tablespoons all-purpose flour</li> <li>1½ cups light-coloured beer</li> <li>1 cup chicken stock</li> <li>2 cups of milk</li> <li>½ cup whipping cream</li> <li>1 bay leaf</li> <li>1 pinch cayenne pepper</li> <li>2 tablespoons dry sherry</li> <li>3 cups shredded sharp white cheddar cheese</li> <li>1 tablespoon fresh thyme leaves; chopped</li> <li>1 tablespoon fresh chives; chopped</li> <li>Salt and ground black pepper to taste</li> </ul> <p>Fry the bacon in a large stockpot or Dutch oven over medium-high heat until crisp (5 to 10 minutes). With a slotted spoon transfer the bacon to a paper towel-lined plate and set aside.</p> <p>Add the onion to the pot containing the bacon drippings and cook, stirring occasionally until softened (about 4 minutes). Add the potato, celery and garlic, and cook about 2-3 minutes. Add the flour and cook for another 2 minutes.</p> <p>Gradually whisk in the beer, chicken stock and milk. Add the bay leaf and bring to a simmer. Reduce heat to medium-low and simmer until the vegetables soften (about 3 minutes).</p> <p>Remove the pot from the heat. Stir in the cayenne pepper and sherry and allow to cool slightly (about 2 minutes). Slowly whisk in the cheese, thyme and chives until the cheese melts. Stir in the fried bacon and whipping cream, season with salt and pepper to taste, and serve immediately.</p>