Warm up with this easy soup recipe served in scrumptious bread bowls.

Nothing beats a chilly day like a hearty bowl of soup. This easy recipe for beer cheese soup is sure to please a crowd on the campground or at home with it’s cheesy base. Served in bread bowls or without, this soup is a recipe you’ll make again and again.

Slow Cooker Cajun Scramble

Ingredients

• 6 slices thick cut bacon
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1/4 cup flour
• 1 bottle of beer
• 2 cups chicken broth
• 1 cup half & half
• 4 ounces pepper Jack
• 8 ounces sharp or medium cheddar
• Salt and pepper, to taste
• 6-8 pretzel rolls
• 1 clove garlic, halved, for rubbing rolls
• 1-2 Tbsp. chopped jalapeno pepper

Directions

1. In a large pan or Dutch oven, cook bacon until crisp, remove from pan, chop and set aside.
2. Add onion, celery and garlic to pan and cook until soft and browned, about 6-8 minutes. Sprinkle with flour and cook, stirring often for another 3 minutes.
3. Add beer and scrape pan making sure to get all the browned bits. Add chicken stock and stir well.
4. Remove from heat and puree with a stick blender or add half the mixture to a standard blender; purée and repeat with remaining half. Return to heat and bring to a simmer.
5. Add half & half and cheeses and simmer over low heat until cheese is melted. Salt and pepper to taste. Note: The cheeses and stock are already salty so you probably won’t need much salt.
6. While the soup is simmering, cut of the tops of the pretzel rolls (like you would when carving a pumpkin) Hollow out the rolls, leaving a ½-inch of bread around the inside of the rolls so the soup won’t leak out. Rub the interior of the rolls with garlic and toast in a 350-degree oven for about 10 minutes, until crisp and lightly browned. You can also toast the bowls upside down over a campfire – just be sure to watch them.
7. Ladle soup into bread bowls and garnish with chopped bacon and jalapeno.