Cheddar Ale Soup

1hr 15min prep 14min cook 1hr 0min  |  Created by: Emily Wilson

Rich and creamy, this soup makes a meal!

Ingredients

  • Carrots (1/2 Cup)

  • Celery (1/2 Cup)

  • Fresh Thyme (2 Sprigs)

  • Garlic (1 Clove)

  • Leeks (1 Cup)

  • Bacon (4 Slices)

  • Sharp Cheddar Cheese, Shredded (3 Cups)

  • Butter, Unsalted (3 Tablespoons)

  • Heavy Cream (1 Cup)

  • Chicken Stock, Low Sodium (2 Cups)

  • Black Pepper

  • Dried Bay Leaves (1)

  • Flour (3 Tablespoons)

  • Kosher Salt

  • Extra Virgin Olive Oil (1 Tablespoon)

  • Beer, Ale Or Pilsner (1 Cup)

Equipment

  • Paper Towels

  • Stove Top

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Peeler

  • Pot, Large (4-6 QT)

  • Slotted Spoon

  • Wooden Spoon

Prep Steps

  • 1

    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.
    Leeks

  • 2

    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.
    Leeks

  • 3

    Peel carrots and cut into 1/4 inch pieces to measure the indicated amount.
    Carrots

  • 4

    Cut celery into 1/4 inch dice to measure the indicated amount. Add to the carrots.
    Celery

  • 5

    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.
    Garlic

  • 6

    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.

  • 7

    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.
    Leeks

Cook Steps

  • 8

    Heat a large pot over medium heat.
    Bacon

  • 9

    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.
    Bacon

  • 10

    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.
    LeeksGarlicCeleryCarrotsExtra Virgin Olive OilKosher SaltBlack Pepper

  • 11

    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.
    LeeksGarlicCeleryCarrotsExtra Virgin Olive OilKosher SaltBlack Pepper

  • 12

    Once the vegetables are starting to caramelize, stir in the bay leaf and sprigs of thyme. Add the butter.
    Dried Bay LeavesFresh ThymeBeer, Ale Or PilsnerChicken Stock, Low SodiumButter, UnsaltedFlour

  • 13

    Once melted, stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously.
    Dried Bay LeavesFresh ThymeBeer, Ale Or PilsnerChicken Stock, Low SodiumButter, UnsaltedFlour

  • 14

    Stir in the beer and use a wooden spoon to scrape up the bits from the bottom of the pot.
    Dried Bay LeavesFresh ThymeBeer, Ale Or PilsnerChicken Stock, Low SodiumButter, UnsaltedFlour

  • 15

    Pour in the chicken stock and proceed with next step as liquid comes to a boil.
    Dried Bay LeavesFresh ThymeBeer, Ale Or PilsnerChicken Stock, Low SodiumButter, UnsaltedFlour

  • 16

    Once liquid is boiling, lower heat to a simmer, and cook another [10-15 minutes] until mixture is thickened. Stir often.

  • 17

    Once soup has finished simmering, remove thyme sprigs and bay leaf.
    Dried Bay LeavesFresh ThymeHeavy Cream

  • 18

    Stir in heavy cream. Place the pot back over high heat and let the soup come to a boil again.
    Dried Bay LeavesFresh ThymeHeavy Cream

  • 19

    Once boiling, cook for another 2-3 minutes until thickened again.
    Dried Bay LeavesFresh ThymeHeavy Cream

  • 20

    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.
    BaconSharp Cheddar Cheese, ShreddedKosher SaltBlack Pepper

  • 21

    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.
    BaconSharp Cheddar Cheese, ShreddedKosher SaltBlack Pepper

  • 22

    Scoop soup into bowls. Top with reserved bacon pieces and serve warm!
    Bacon

Produce

  • Carrots (1/2 Cup)

  • Celery (1/2 Cup)

  • Fresh Thyme (2 Sprigs)

  • Garlic (1 Clove)

  • Leeks (1 Cup)

Meat & Seafood

  • Bacon (4 Slices)

Cheese & Lunchmeat

  • Sharp Cheddar Cheese, Shredded (3 Cups)

Dairy & Eggs

  • Butter, Unsalted (3 Tablespoons)

  • Heavy Cream (1 Cup)

Canned Goods, Soups & Mixes

  • Chicken Stock, Low Sodium (2 Cups)

Spice & Baking

  • Black Pepper

  • Dried Bay Leaves (1)

  • Flour (3 Tablespoons)

  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (1 Tablespoon)

Beverages

  • Beer, Ale Or Pilsner (1 Cup)

Kitchen Supplies

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife

  • Cutting Board

  • Measuring Cups

  • Measuring Spoons

  • Mixing Bowl, Large

  • Peeler

  • Pot, Large (4-6 QT)

  • Slotted Spoon

  • Wooden Spoon

Prep Steps

  • 1

    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.
    Leeks

  • 2

    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.
    Leeks

  • 3

    Peel carrots and cut into 1/4 inch pieces to measure the indicated amount.
    Carrots

  • 4

    Cut celery into 1/4 inch dice to measure the indicated amount. Add to the carrots.
    Celery

  • 5

    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.
    Garlic

  • 6

    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.

  • 7

    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.
    Leeks

Cook Steps

  • 8

    Heat a large pot over medium heat.
    Bacon

  • 9

    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.
    Bacon

  • 10

    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.
    LeeksGarlicCeleryCarrotsExtra Virgin Olive OilKosher SaltBlack Pepper

  • 11

    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.
    LeeksGarlicCeleryCarrotsExtra Virgin Olive OilKosher SaltBlack Pepper

  • 12

    Once the vegetables are starting to caramelize, stir in the bay leaf and sprigs of thyme. Add the butter.
    Dried Bay LeavesFresh ThymeBeer, Ale Or PilsnerChicken Stock, Low SodiumButter, UnsaltedFlour

  • 13

    Once melted, stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously.
    Dried Bay LeavesFresh ThymeBeer, Ale Or PilsnerChicken Stock, Low SodiumButter, UnsaltedFlour

  • 14

    Stir in the beer and use a wooden spoon to scrape up the bits from the bottom of the pot.
    Dried Bay LeavesFresh ThymeBeer, Ale Or PilsnerChicken Stock, Low SodiumButter, UnsaltedFlour

  • 15

    Pour in the chicken stock and proceed with next step as liquid comes to a boil.
    Dried Bay LeavesFresh ThymeBeer, Ale Or PilsnerChicken Stock, Low SodiumButter, UnsaltedFlour

  • 16

    Once liquid is boiling, lower heat to a simmer, and cook another [10-15 minutes] until mixture is thickened. Stir often.

  • 17

    Once soup has finished simmering, remove thyme sprigs and bay leaf.
    Dried Bay LeavesFresh ThymeHeavy Cream

  • 18

    Stir in heavy cream. Place the pot back over high heat and let the soup come to a boil again.
    Dried Bay LeavesFresh ThymeHeavy Cream

  • 19

    Once boiling, cook for another 2-3 minutes until thickened again.
    Dried Bay LeavesFresh ThymeHeavy Cream

  • 20

    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.
    BaconSharp Cheddar Cheese, ShreddedKosher SaltBlack Pepper

  • 21

    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.
    BaconSharp Cheddar Cheese, ShreddedKosher SaltBlack Pepper

  • 22

    Scoop soup into bowls. Top with reserved bacon pieces and serve warm!
    Bacon

Cheddar Ale Soup

1hr 15min prep: 14min cook: 1hr 0min

Rich and creamy, this soup makes a meal!


Ingredients

Produce

  • Carrots (1/2 Cup)
  • Celery (1/2 Cup)
  • Fresh Thyme (2 Sprigs)
  • Garlic (1 Clove)
  • Leeks (1 Cup)

Meat & Seafood

  • Bacon (4 Slices)

Cheese & Lunchmeat

  • Sharp Cheddar Cheese, Shredded (3 Cups)

Dairy & Eggs

  • Butter, Unsalted (3 Tablespoons)
  • Heavy Cream (1 Cup)

Canned Goods, Soups & Mixes

  • Chicken Stock, Low Sodium (2 Cups)

Spice & Baking

  • Black Pepper
  • Dried Bay Leaves (1)
  • Flour (3 Tablespoons)
  • Kosher Salt

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil (1 Tablespoon)

Beverages

  • Beer, Ale Or Pilsner (1 Cup)

Equipment

Kitchen Supplies

  • Paper Towels

Appliances

  • Stove Top

Cooking Equipment

  • Chef's Knife
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Peeler
  • Pot, Large (4-6 QT)
  • Slotted Spoon
  • Wooden Spoon

Prep Steps

  1. 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.

  2. 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.

  3. Peel carrots and cut into 1/4 inch pieces to measure the indicated amount.

  4. Cut celery into 1/4 inch dice to measure the indicated amount. Add to the carrots.

  5. 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.

  6. 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.

  7. 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.


Cook Steps

  1. Heat a large pot over medium heat.

  2. 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.

  3. 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.

  4. 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.

  5. Once the vegetables are starting to caramelize, stir in the bay leaf and sprigs of thyme. Add the butter.

  6. Once melted, stir in the flour and cook for 1-2 minutes to remove the raw flour taste. Stir continuously.

  7. Stir in the beer and use a wooden spoon to scrape up the bits from the bottom of the pot.

  8. Pour in the chicken stock and proceed with next step as liquid comes to a boil.

  9. Once liquid is boiling, lower heat to a simmer, and cook another [10-15 minutes] until mixture is thickened. Stir often.

  10. Once soup has finished simmering, remove thyme sprigs and bay leaf.

  11. Stir in heavy cream. Place the pot back over high heat and let the soup come to a boil again.

  12. Once boiling, cook for another 2-3 minutes until thickened again.

  13. 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.

  14. 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.

  15. Scoop soup into bowls. Top with reserved bacon pieces and serve warm!

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