Cheddar Ale Soup
Game day just got a whole lot tastier!
This Cheddar Ale Soup is the kind of recipe that makes everyone gather around the kitchen asking “what smells so amazing?”
Crispy bacon, sharp cheddar, and a splash of ale create the ultimate comfort food that’ll have your guests coming back for thirds.
The magic happens when that ale hits the butter-flour mixture and starts bubbling away, creating the most incredible base for all that melted cheese.
We’re talking about a full pound of sharp cheddar here – because when it comes to cheese soup, more is definitely more.
The bacon on top?
That’s not just garnish, that’s pure genius.
Ingredients
4 slices bacon
4 tablespoons Cabot Salted Butter
½ cup minced onion
¼ cup minced carrot
¼ cup minced celery
1 small bay leaf
⅓ cup King Arthur Unbleached All-Purpose Flour
1 (12-ounce) bottle ale
2½ cups lowfat (1%) milk
1 (14-ounce) can 99% fat-free chicken broth
1 teaspoon dry mustard
1 pound Cabot Sharp Cheddar, Cabot Extra Sharp Cheddar or Cabot Seriously Sharp Cheddar, grated (about 4 cups)
Salt and ground black pepper to taste
Steps
- Cook the 4 slices of bacon in a skillet over medium heat for 6-8 minutes, flipping once, until crisp and golden brown. You can also microwave them on a paper towel-lined plate for 4-5 minutes if you prefer. The bacon should snap when you break it – that’s how you know it’s perfectly crisp. Crumble into bite-sized pieces and set aside.
- Melt the 4 tablespoons of butter in a large saucepan over medium heat. Add the minced onion, carrot, celery, and bay leaf. Cook, stirring often with a wooden spoon, until the vegetables are translucent and softened, about 4 minutes. The onions should look glassy, not brown – if they start browning, lower your heat slightly.
- Stir in the ⅓ cup of flour and cook, stirring constantly, for about 3 minutes longer. This creates a roux that will thicken your soup beautifully. The mixture should smell nutty and toasty, but watch carefully to prevent burning. It should look like wet sand and coat your spoon.
- Whisk in the 12-ounce bottle of ale gradually, stirring constantly for about 2 minutes until the mixture is bubbling and thickened. The alcohol will cook off, leaving behind amazing flavor. Then whisk in the 2½ cups of milk, 14-ounce can of chicken broth, and 1 teaspoon of dry mustard. Bring the soup to a gentle simmer, stirring often so it doesn’t scorch on the bottom of the pan.
- Lower the heat to medium-low and add the 4 cups of grated cheese a handful at a time, stirring until each addition is completely melted before adding more. This prevents the cheese from clumping or becoming stringy. The soup should be hot but never boiling – boiling will cause the cheese to separate and become grainy.
- Remove from heat, fish out and discard the bay leaf, and season with salt and pepper to taste. Start with ½ teaspoon of salt and ¼ teaspoon of pepper, then adjust as needed.
- Serve immediately in warmed bowls, topped with the crumbled bacon. The soup is best enjoyed right away while the cheese is perfectly smooth and creamy.
Smart Swaps
- Sharp white cheddar instead of orange cheddar (1:1 ratio) – same great flavor with a more elegant look
- Non-alcoholic beer instead of ale – keeps the malty flavor without the alcohol
Make It Diabetes-Friendly
Replace the ⅓ cup all-purpose flour with 3 tablespoons almond flour mixed with 1 tablespoon cornstarch to reduce carbs by approximately 15g per serving. Use unsweetened almond milk instead of regular milk to cut another 8g carbs per serving. Reduce cheese to 12 ounces (3 cups) and add 1 cup cauliflower puree for creaminess with 5g fewer carbs per serving. Total carb reduction: about 28g per serving. Pair with a small side salad to help slow glucose absorption.
Pro Tips
- Grate cheese yourself instead of buying pre-shredded – it melts so much smoother without those anti-caking agents