White Cheddar And Ale Soup Recipe

So Good My Husband Offered To Do The Dishes!

White Cheddar And Ale Soup Recipe

This White Cheddar and Ale Soup is one of those meals that make my husband feel loved. So loved in fact that he even offered to do the dishes! I don't know if it was the smell of bacon and garlic that filled the house or because it only took me a total of 30 minutes from the time I offered homemade soup for dinner to the time I put it in front of him. Either way, this soup recipe is a keeper! 

Simply fry some bacon.

Throw some veggies in a pot.

Sprinkle in some flour.

Add beer.

Then add chicken stock.

Stir in cheese and spices.




4 slices thick-cut bacon, diced
½ medium onion, minced
1 medium Yukon Gold potato, peeled and cut into pieces
1 medium carrot, sliced (or a handful of baby carrots sliced)
1 small stalk celery, sliced
2 clove garlic, minced
2 tablespoons all-purpose flour
1 bottle light-coloured ale (I used the new Rickards Oakhouse Winter Lager)
1 cup chicken stock (loving the new Campbell’s Stock First)
2½ cups milk or cream (I used 2% milk)
1 bay leaf
Pinch cayenne pepper
3 cups old white cheddar cheese, cut into chunks
1 tsp. dried thyme leaves
Salt and ground black pepper, to taste

 In heavy saucepan, fry the bacon over medium-high heat until crisp (approx. 5-7 minutes) then remove bacon and place on paper towel-lined plate. Set aside.

 Add the onion to the pot (with the bacon grease still in it!) and cook until softened (approx. 3-4 minutes).

 Add the potato, carrot, celery, and garlic and cook approx 1-2 minutes then add the flour and stir to coat and cook until mixture begins to brown (approx 2-3 minutes).

 Slowly whisk in the beer, chicken stock and milk.

 Add the bay leaf and bring to a boil.

 Reduce heat to medium-low, and simmer until the vegetables are softened/cooked through (approx 7-10 minutes).

 Remove from the heat. Add the cayenne, thyme and cheese and stir until the cheese melts.

 Remove the bay leaf and discard.

 Using an immersion/hand-held blender, carefully blend soup until all large vegetable chunks are pureed (Note: if you don’t have a submersion blender, you can pour soup into a food processor—careful, it’s HOT!).

 Stir in bacon, salt and pepper (to taste) and serve immediately with warm crusty bread.

PS: Looking for other yummy soup recipes? Try my Crockpot Chicken Noodle Soup, my Slow Cooker French Onion Soup or my Dad’s Two Potato Soup.

Adapted and Canned Soup Mom-ified from Brown Eyed Baker.