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Cheddar-Ale Soup
Course: 1 hour
Servings: 6
Author: Mary Ann Dwyer
  • 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
  1. Place diced bacon in large pot or dutch oven and cook over medium heat until crisp. Remove to paper towel lined plate.
  2. 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.
  3. 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.