Prep Time 14 min
Cook Time 1 hr 0 min
Total Time 1 hr 15 min
Cheddar Ale Soup
Rich and creamy, this soup makes a meal!
Created by: Emily Wilson
Tags: Cheese & Dairy, Pork, Brunch, Kid Friendly, Weeknight, Easy, Alcohol, Dairy, Wheat, Soup, American, UK/Ireland, Onion, Gluten, Pork, Side Dish, Snack, Meat
- Prep & Cook
- Add to Groceries
Sharp Cheddar Cheese, Shredded
Chicken Stock, Low Sodium
Dried Bay Leaves
Extra Virgin Olive Oil
Beer, Ale Or Pilsner
Meat & Seafood
Cheese & Lunchmeat
Dairy & Eggs
Canned Goods, Soups & Mixes
Spice & Baking
Condiments, Oils & Dressings
1 Stove Top
1 Mixing Bowl, Large
1 Pot, Large (4-6 QT)
1 Slotted Spoon
1 Wooden Spoon
- Cut the green top and root end off the leek, leaving just the white and pale green section. Peel off any loose outer layers. Cut in quarters lengthwise, then slice thinly to measure the indicated amount.
- Place the cut leeks in a large mixing bowl and fill with cold water. Agitate the water to help release any dirt. Soak the leeks as you prep other ingredients.
- Peel carrots and cut into 1/4 inch pieces to measure the indicated amount.
- Cut celery into 1/4 inch dice to measure the indicated amount. Add to the carrots.
- Smash the garlic under the side of your chef's knife to remove the peel. Mince the garlic, then add to the carrots and celery.
- Prepare 2 plates with layers of paper towels. Set one near the bowl of leeks. Set the other near the stove for the cooked bacon.
- Gently lift the leeks out of the bowl of water and transfer to a plate lined with paper towels. Dry thoroughly. Do not dump the leeks out of the bowl, or you will capture all the dirt that settled in the bottom. Add to the carrots, celery and garlic.
- Heat a large pot over medium heat.
- Once pot is warm, add the bacon and sauté until browned and crispy, about 7-10 minutes. Flip halfway through to ensure even cooking. Use a slotted spoon to transfer the cooked bacon to the plate lined with paper towels.
- Place the bacon pot back over medium heat. If the bacon did not leave enough oil in the pot to cover the bottom, add some olive oil and warm.
- Once oil is warm, add the leeks, garlic, carrots and celery. Season with salt and pepper and saute until vegetables are softened and starting to caramelize, about 5-6 minutes. Stir often.
- Once the vegetables are starting to caramelize, stir in the bay leaf and sprigs of thyme. Add the butter.
- Once melted, stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously.
- Stir in the beer and use a wooden spoon to scrape up the bits from the bottom of the pot.
- Pour in the chicken stock and proceed with next step as liquid comes to a boil.
- Once liquid is boiling, lower heat to a simmer, and cook another 10-15 minutes until mixture is thickened. Stir often.
- Once soup has finished simmering, remove thyme sprigs and bay leaf.
- Stir in heavy cream. Place the pot back over high heat and let the soup come to a boil again.
- Once boiling, cook for another 2-3 minutes until thickened again.
- Stir in a little bit of the cheese at a time, letting it melt completely before adding more. Continue until all cheese is melted and smooth.
- Use hands to crumble the bacon pieces. Add most of it to the soup. Reserve some bacon to garnish each bowl of soup. Season with salt and pepper to taste.
- Scoop soup into bowls. Top with reserved bacon pieces and serve warm!