Cheddar Ale Soup

  Posted on March 16, 2012  by Leslie Blythe  No comments

This soup has all the elements of comfort.  Bacon, and cheddar, and ale, oh my!  Perfect for St. Patrick’s Day!

Cheddar Ale Soup

Serves 6

4 slices bacon
4 Tbs butter
½ cup onion, minced
¼ cup carrot, minced
¼ cup celery, minced
1 small bay leaf
1/3 cup King Arthur Unbleached All-Purpose Flour
12 oz bottle Harpoon Celtic Ale
2½ cups low-fat milk
14 oz can 99% fat-free chicken broth
1 tsp dry mustard
1 lb Cabot Sharp, Extra Sharp or Seriously Sharp Cheddar, grated (about 4 cups)
Salt and fresh ground black pepper to taste

In a skillet or microwave, cook bacon until crisp; crumble and set aside. In a large saucepan over medium heat, melt butter; add onion, carrot, celery and bay leaf and cook, stirring often, until vegetables are translucent and softened, about 4 minutes. Stir in flour and cook, stirring, about 3 minutes longer.

Gradually whisk in beer; when mixture is bubbling and thickened, whisk in milk, chicken broth and dry mustard. Bring cheddar ale soup to a simmer, stirring often so it doesn’t scorch on bottom of pan. Add cheese a handful at a time; stir until cheese is melted and soup is hot, but do not let soup boil. Remove from heat, remove and discard bay leaf and season with salt and pepper. Serve topped with crumbled bacon.