Sure, It'll Kill You, But It Tastes So Good. (Or, Your Recipe For The Cold Winter Weekend.)

Beer Cheese Soup
Good for the day after a party. You can use the beer that you misplaced....the full can you find on the end table after everyone left, that's been at room temperature overnight. Or you can just open your beer and let it stand while dealing with the vegetables. You want the beer to be a bit flat.

6 slices lean bacon
1 medium onion, diced
2 medium carrots, finely chopped
2 medium celery ribs, finely chopped
11/3 cups chicken broth (we used 11/2 teaspoons better than bouillon chicken base and 11/3 cups water)
12 ounces flat beer, divided
¼ cup all-purpose flour
1 cup half-and-half
3 cups shredded sharp cheddar cheese
2 teaspoons sugar
Salt and fresh-ground black pepper, to taste
4 teaspoons fine-chopped red bell pepper, for garnish

In a large skillet, cook bacon over medium-high heat until crisp. Remove to paper towels to drain. When cool, crumble and set aside.Reserve 2 tablespoons bacon fat in skillet and saute onions, carrots and celery over medium-high heat about 3 minutes or until soft. Add chicken broth and all but ¼ cup beer. Bring mixture to a boil, reduce heat and simmer 1 minute.In a small bowl, whisk together flour and remaining ¼ cup beer. Gradually whisk beer mixture into vegetable mixture, stirring constantly until thickened. Stir in half-and-half and cheese, continuing to stir until cheese melts. Stir in bacon and sugar. Season with salt and pepper. Serve garnished with chopped sweet red peppers. Makes 8 servings.Per serving: 461 calories, 68 percent calories from fat, 35 grams total fat, 19 grams saturated fat, 110 milligrams cholesterol, 9 grams carbohydrates, 1 gram total fiber, 4 grams total sugars, 8 grams net carbs, 25 grams protein, 853 milligrams sodium.