Recipes Soups Basics Cheddar-Ale Soup
Cheddar-Ale Soup

Cheddar-Ale Soup

Cheddar-Ale Soup is rated 4.8 out of 5 by 4.
  • y_2017, m_4, d_22, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.cheddar-ale-soup, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 9ms
  • REVIEWS, PRODUCT
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 6

Topped with toasted croutons, crispy bacon and a drizzle of first-press olive oil, this soup will satisfy hearty appetites on cold winter days.

Ingredients:

  • 4 thick-cut bacon slices, cut into 3-inch strips
  • 2 Tbs. unsalted butter
  • 1 large yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 1 cup pale ale
  • 1 Tbs. Worcestershire sauce
  • 2 cups milk
  • 2 cups chicken broth
  • 1 1/4 lb. sharp cheddar cheese, shredded
  • Kosher salt and freshly ground pepper, to taste
  • Toasted croutons for garnish
  • Olio novello for drizzling

Directions:

In a 4 1/2-quart Dutch oven over medium-high heat, cook the bacon until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain.

Discard all but 2 Tbs. of the fat in the pot. Reduce the heat to medium and melt the butter. Add the onion, carrots and celery, cover and cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3 to 4 minutes. Add the ale and cook, stirring constantly, for 2 to 3 minutes. Add the Worcestershire, milk and broth, increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and simmer for 10 to 12 minutes. Remove the pot from the heat and puree the soup with an immersion blender until smooth.

Set the pot over medium-low heat and add the cheese by the handful, stirring constantly; do not allow the soup to boil. Season with salt and pepper. Ladle the soup into warmed bowls. Garnish with croutons and the bacon and drizzle with olio novello. Serve immediately. Serves 6.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Best winter soup I discovered this recipe years ago, and I come back to it every time the weather gets cool. It is simply the best, most satisfying, unhealthy soup you can imagine. Clogs my arteries but makes my heart so happy. The bacon is a must. If you accidentally pour in a full bottle of beer, no stress : )
Date published: 2016-11-08
Rated 5 out of 5 by from Cheddar-Ale soup This is delicious, and even better the next day. We had this as a main course. Very satisfying and filling.
Date published: 2014-01-04
Rated 4 out of 5 by from Good soup for fall! I had 5 friends come over to help me cook. One of the recipes we had was this soup. I wanted to try something that we had never made. Very easy to make and tasted great!
Date published: 2013-10-15
Rated 5 out of 5 by from Absolute comfort food This recipe is a keeper- it is the perfect creamy but not-too creamy, salty but not-too salty cheddar ale soup. I upped the ale a bit since I like it to have that notable taste, but this really is the perfect, easy to make winter soup.
Date published: 2012-01-02
  • y_2017, m_4, d_22, h_24
  • bvseo_bulk, prod_bvrr, vn_bulk_1.0.0-hotfix-1
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_4
  • loc_en_US, sid_recipe.cheddar-ale-soup, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 9ms
  • REVIEWS, PRODUCT