Fall is here and the cool air makes a great environment for a hardy soup. 
This is a quick Beer Cheese soup recipe. You will need:
- 5 slices of bacon, chopped
- 1 onion, minced
- 2 cloves garlic, minced
- 1 red pepper, mincned
- 1 stick of butter
- 2 bottles of beer
- 1/4 cup flour
- 1 cup half and half
- 4 oz white cheddar, shredded
- 4 oz Colby jack, shredded
- 4 oz yellow cheddar, shredded
Start by frying the bacon in a large pot until it is crispy. Then add the onion, garlic and pepper. Cook on low in the bacon grease until for about 10 minutes or until the onion goes clear. 
Now, turn up the heat to high and melt the stick of butter. Then whisk in the flower in until it starts to brown. Open the two bottles of beer. Drink half of one yourself and pour the rest into the pot. 
Cook for 4 minutes to let the alcohol evaporate out. Then pour in the half and half. 
After you stir in the half and half, add the cheese. It is best to add a little at a time so it does not clump. 
Continue cooking to reduce the soup to the desired thickness. Garnish with bacon, popcorn, and cilantro and serve in a bread bowl. 
