Ingredients

  • 1 tablespoon margarine
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1 (12 fluid ounce) can or bottle light beer
  • 1 (14.5 ounce) can chicken broth
  • 3 tablespoons cornstarch
  • 2 cups half-and-half
  • 2 cups shredded sharp Cheddar cheese

Directions

Melt the butter or margarine in a 4 1/2 quart soup pot over medium heat. Add the onion, garlic and Worcestershire sauce and stir well. Add the beer and raise the heat to high and boil for 3 minutes to evaporate the alcohol. Add the chicken broth and bring the soup back to a boil. Lower the heat to medium-low and simmer.

Combine the cornstarch with 3 tablespoons water and stir until smooth. Set aside.

Add the half-and-half and shredded cheese to the soup. Stir constantly until the cheese melts. Then stir in the cornstarch mixture. Stir constantly until the soup is thick, about 2 minutes. Serve garnished with bacon bits.