Oktoberfest Apple and Cheese Soup

Ingredients

• 1/4 Pound Bacon (Diced)
• 1/4 Cup Unsalted Butter
• 1 Medium Onion (Diced)
• 1 Medium Granny Smith Apple (Peeled, Cored & Diced)
• 1 Large Carrot (Peeled & Diced)
• 2 Medium Celery Stalks (Diced)
• 1/2 Teaspoon Salt & Freshly Ground Black Pepper
• 1/4 Teaspoon Dry Mustard Powder
• 1/4 Teaspoon Smoked Paprika
• 1/4 Teaspoon Cayenne Pepper
• 2 Large Garlic Cloves (Minced)
• 1/4 Cup All-Purpose Flour
• 1 Cup Chicken Stock
• 1 Cup Oktoberfest-Style Beer
• 2 Cups Milk
• 1/2 Pound Shredded Sharp Cheddar Cheese
• 1/2 Pound Shredded Gouda Cheese
• 1/4 Cup Shredded Parmesan Cheese
• 1/4 Cup Diced Green Onions

Directions

1. In a Dutch oven over medium-high heat, add chopped bacon and cook until brown & crisp, about 10 minutes. Remove bacon set aside. Reserve bacon drippings in the pan.
2. In the Dutch oven, heat butter and saute onion, apple, carrot, celery, salt & pepper until the mixture is starting to soften about 5 minutes. Stir in the seasonings and saute for another 5 minutes. Add the minced garlic and cook until fragrant, another minute.
3. Add flour and continue to saute for 3 minutes, stirring constantly. Reduce the heat to medium-low and stir in the chicken stock, beer, and milk. Increase the heat to medium-high and cook for another 5 minutes.
4. With an immersion blender, blend soup until velvety smooth. Stir in the cheese, and stir until the cheese is melted. Garnish with the reserved bacon, shredded Parmesan cheese, and diced green onions.