This Cheddar-Ale Soup is a comfort food season favorite. Cheesy, smooth and so delicious!
I am not sure about where you live, but around these parts it is FREEZING! And when it’s freezing I break out my stash of soup recipes. I am just going to be honest with you…you are gonna love this soup, but I kid you not, it is not at the top of the healthy soup recipe list! But you know what? Sometimes you just need to treat yourself. Right?? It’s not like you are going to sit down in front of the pot and eat the whole thing in one sitting right?? Right?? All things in moderation. Isn’t that the way the saying goes?
I am not even a beer drinker, and I love, love, love this soup! It is HUGE on flavor. The smoky bacon, sharp cheddar cheese and pale ale compliment each other really well and make for a totally satisfying and comforting soup. It would be perfect to serve up for the Ohio State vs. Oregon NCAA College Football Championship tonight or the upcoming Super Bowl game. I like to serve mine alongside a nice juicy brat or even with a small salad and a soft pretzel roll for dunking. Or you can enjoy a nice big bowl as your main meal. Anyway you serve it I think it will be tough not to indulge yourself with a second bowl! Good luck, but don’t worry I’m not here to judge!
- 6 slices thick-cut bacon diced
- 1 large Vidalia onion finely chopped
- 1 medium red pepper finely chopped
- 2 large carrots finely chopped
- 3 large garlic cloves minced
- 2 Tbsp. butter
- 1/3 cup all-purpose flour
- 1 cup pale ale
- 1 tsp. dry mustard
- 1 Tbsp. Worcestershire sauce
- 1/4 tsp. cayenne pepper
- 2 cups milk
- 2 cups chicken broth
- 8 ounces extra sharp white cheddar freshly grated
- 8 ounces sharp yellow cheddar freshly grated
- Kosher salt and pepper to season if desired
- Place diced bacon in large pot or dutch oven and cook over medium heat until crisp. Remove to paper towel lined plate.
- Leave only 2 Tbsp. fat in the pot and to it add the 2 Tbsp. butter. Melt over medium heat. Add onions, red pepper, carrots. Cover and cook for 15 minutes. Add the garlic and cook for 1 additional minute. Add the flour and cook stirring constantly for 3 minutes making sure not to brown. Add the pale ale and cook for 5 minutes, stirring constantly. Add the dry mustard, Worcestershire, cayenne, milk and broth. Whisk together and bring to a simmer and then reduce the heat to medium-low and continue cooking for 15 minutes.
- Whisk in all the cheese 1/2 a cup at a time making sure not to boil. Heat through until smooth. Season with salt and pepper and garnish with the crisp bacon.