Putting the Soup Into Super Bowl

Spicy Cheddar Beer Soup

Adapted from Food & Wine [1]

If you can't find slab bacon, substitute 1/2 pound of the thickest-cut bacon you can find. For a less spicy soup, seed the jalapeño before chopping.

In a dutch oven or small stockpot, cook the bacon over medium heat until the fat has rendered out and the bacon bits are crisp, about 7 minutes. Remove the cooked bacon to a paper-towel-lined plate using a slotted spoon, leaving the rendered fat in the dutch oven. Add the celery, leek, jalapeño, garlic, and thyme, and cook for about 8 minutes, stirring occasionally, or until softened and beginning to brown.
Add half of the beer (6 ounces), and cook for about 5 minutes, or until reduced by half. Add the chicken stock, and bring to a simmer.
Meanwhile, melt the butter in a small skillet over medium heat. Once the butter has melted, whisk in the flour, and cook for about 2 minutes, whisking constantly, until the flour is completely incorporated and the roux is smooth. Whisk the roux into the soup, and cook for about 8 minutes, or until thickened.
Add the cream, cheddar, and remaining beer, and simmer, stirring occasionally, until thick and creamy and the cheese has melted completely. Take the soup off of the heat, and season to taste [3] with malt vinegar and salt (it may not need either). If the soup is too thick, thin it out with chicken stock until it reaches a desirable consistency.
Ladle into small bowls, and garnish with bacon and a few cracks of freshly ground black pepper. Serve with toasted bread.