This incredible cheddar cheese and poblano chile soup was created by Chef Dean Fearing.

Cheddar Cheese and Poblano Chile Soup

1 tablespoon bacon fat
1/2 white onion, chopped
1 large shallot, chopped
1 clove garlic, chopped
1/2 jalapeño chile, seeded, chopped
1 teaspoon pure chili powder
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh epazote or 1/2 teaspoon dried, optional
Pinch of ground cumin seed
1/2 cup beer
4 cups chicken broth, homemade or prepared
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
2 small poblano chiles, roasted, peeled, seeded and cut into 1/4-inch dice OR 1 cup canned green chiles (mild or hot or mixed)
1-1/4 cups (5 ounces) shredded Wisconsin Aged Cheddar cheese
Salt to taste
Juice of 1/2 lime

1. Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeño and chili powder. Sauté 2 minutes or until soft.
2. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half.
3. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
4. Remove soup from heat and immediately stir in cheese.
5. Pour into blender by batches and blend until smooth.
6. Add chiles. Season with salt and lime juice.
7. Pour into soup bowls and serve immediately.

Makes 4 servings.

Adapted recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.