Cheddar And Ale Soup With Potato & Bacon
This rich and creamy bacon and cheddar ale soup is the ultimate comfort food for a chilly day. With crispy bacon, savory vegetables, and a generous amount of sharp white cheddar cheese melded into a luscious base made with ale and sherry, every spoonful is a warm and satisfying treat. Perfect for family gatherings or a cozy night in, this hearty soup will surely become a favorite in your recipe collection.
— Constant Cookbook
Ingredients
- 4 slices thick-cut bacon, diced
- 1 medium onion, minced
- 1 small shallot, minced
- 1 medium Yukon Gold potato, peeled and cut into ¼-inch dice
- 1 medium carrot, minced
- 1 small stalk celery, minced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1½ cups (one 12-ounce bottle) light-colored ale
- 1 cup chicken stock
- 2½ cups half-and-half
- 1 bay leaf
- Pinch cayenne pepper
- 2 tablespoons dry sherry
- 12 ounces sharp white cheddar cheese, shredded (about 3 cups)
- 1 tablespoon minced fresh thyme leaves
- Salt and ground black pepper, to taste
Instructions
- Fry the bacon in a large stockpot or Dutch oven over medium-high heat until crisp, 5 to 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Add the onion and shallot to the pot containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.
- Gradually whisk in the ale, chicken stock, and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables soften, about 3 minutes.
- Remove the pot from the heat. Stir in the cayenne and sherry and allow to cool slightly, about 2 minutes. Slowly whisk in the cheese and thyme until the cheese melts. Stir in the fried bacon, season with salt and pepper to taste, and serve immediately.
Cook Time
35M
Prep Time
PT20M
Yield
4 to 6 servings
Nutrition
- Calories: 819 kcal
- Carbohydrate Content: 27 g
- Protein Content: 34 g
- Fat Content: 60 g
- Saturated Fat Content: 33 g
- Cholesterol Content: 170 mg
- Sodium Content: 900 mg
- Fiber Content: 2 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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