Cheddar-Ale Soup
Servings: 6 servings
Calories: 627kcal
Ingredients
- 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
Instructions
- 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.