MVP Football Soup

MVP FOOTBALL SOUP
½ lb. bacon, cut into 1/3” pieces
1 small onion, finely chopped
1 red bell pepper, finely chopped
2 fresh jalapeno, seeded and finely chopped
1 T. fresh thyme, chopped
¼ c. flour
4 T. butter
1 ½ c. pilsner beer
2 c. chicken stock
1 c. heavy cream
6 oz. shredded sharp cheddar cheese
4 oz. shredded medium cheddar
2 oz. shredded pepper jack cheese
Salt/black pepper to taste
Chives, garnish
Fresh parsley, garnish

1. In large soup pot over medium heat, cook bacon until crispy, about 5-7 minutes.
2. With slotted spoon, transfer cooked bacon to paper-towel lined plate.
3. Drain but 2 T. of bacon fat from pot.
4. Add onion, bell pepper, jalapeno and thyme to bacon grease and cook until veggies are tender.
5. Reduce heat and add butter to veggie mixture, stirring until completely melted.
6. Sprinkle flour over veggie mixture, stirring until flour is fully incorporated.
7. Add beer to veggie mixture, stir constantly, until thicken.
8. Slowly add chicken stock and cream to thickened mixture and stir until all ingredients are combined.
9. Bring soup to low simmer.
10. Add sharp cheddar, medium cheddar and pepper jack, handfuls at a time to soup, stir after each addition.
11. Continue to allow soup to simmer until cheese is melted.
12. Season with salt and pepper. Add ½ of the bacon.
13. Spoon soup into bowls and garnish with remaining bacon, chives and parsley.