Cheddar and Ale Soup with Potato & Bacon
Total Time
1 hr
Prep Time
20 mins
Cook Time
40 mins
Rating
3.67 out of 5 stars
(3)
Ingredients
4-6 servings
- 4 slices thick-cut bacon, diced
- 1 medium onion, minced
- 1 small shallot, minced
- 1 medium Yukon Gold potato, peeled and cut into ¼-inch dice
- 1 medium carrot, minced
- 1 small stalk celery, minced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1½ cups light-colored ale, (12-ounce)
- 1 cup chicken stock
- 2½ cups half-and-half
- 1 bay leaf
- Pinch cayenne pepper
- 2 tablespoons dry sherry
- 12 ounces sharp white cheddar cheese, shredded (about 3 cups)
- 1 tablespoon minced fresh thyme leaves
- Salt and ground black pepper, to taste
How would you rate this recipe?
Preparation
Step 1
Fry the bacon in a large stockpot or Dutch oven over medium-high heat until crisp, 5 to 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
Step 2
Add the onion and shallot to the pot containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.
Step 3
Gradually whisk in the ale, chicken stock, and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables soften, about 3 minutes.
Step 4
Remove the pot from the heat. Stir in the cayenne and sherry and allow to cool slightly, about 2 minutes. Slowly whisk in the cheese and thyme until the cheese melts. Stir in the fried bacon, season with salt and pepper to taste, and serve immediately.
Step 5
Save recipe for the next time?
Chef's notes
This soup is definitely best as soon as you make it, but I feasted on leftovers for a couple of days. Due to the cheese and dairy in the soup, it can separate a little and become slightly grainy when you re-heat it, but don’t worry, it still tastes fabulous, it just doesn’t look as pretty.
I love all the flavors going on here and how chunky the soup is. This recipe is definitely going to be stashed away for many chilly days to come!
