5. Incorporate the Milk
Gradually whisk in the milk. Simmer gently for another 15 minutes—do not boil once milk is added, to prevent separation.
6. Melt the Cheese
Remove the pot from heat. Stir in the grated cheddar cheese, Tabasco, Worcestershire sauce, salt, and pepper until the cheese is fully melted and smooth.
7. Blend & Finish
Using an immersion blender, blend the soup until mostly smooth (leave some bacon texture if desired). Stir in the lager. Taste and adjust seasoning.
8. Serve
Ladle into bowls and garnish with green onions or chives. Serve hot with crusty bread or a pretzel roll.
Cook’s Tips:
For a smoother soup, strain after blending.
Substitute non-alcoholic beer or extra stock if preferred.
Reheat gently over low heat to maintain texture.
Rich, creamy, and deeply satisfying—this soup brings a taste of EPCOT magic right to your table.
