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Cheddar & ale soup is a common offering on New England pub menus in the winter, but for some reason I’ve never had it before - honestly, cheese and beer just doesn’t sound terribly interesting, does it? I probably still wouldn’t have given it a go if I hadn’t shared a delightful cheddar & ale dip at The Alchemist (Waterbury, VT) with my partner T. last week. I was surprised to find a real depth of flavor with the dip and I knew I wanted to try and put something together at home.

I adapted this recipe from one published in Gourmet and it’s really the perfect antidote to a chilly winter’s night. This recipe combines seasonal ingredients (onions, leeks, carrots, garlic) to create a strong flavor base with the punch of the ale and cheddar to zip things up a bit. The neat part about this recipe is that it can easily be adapted to create a tasty dip or fondue (simply cut down the liquid ingredients by half), or try a fun twist on grilled cheese and whip up a welsh rabbit.

Vermont Cheddar & Ale Soup (adapted from Gourmet)
(serves 6)

• 2 slices bacon, diced
• 2 tablespoons butter
• 1/2 medium red onion, diced
• 2 medium leeks, white and pale green parts only, thinly sliced
• 2 celery ribs, thinly sliced
• 4 medium carrots, diced
• 2 garlic gloves, minced
• 1 teaspoon dry mustard (preferably coleman’s)
• sea salt and fresh ground pepper
• 1/4 cup flour
• 1 (12-ounce) bottle ale
• 2 cups whole milk
• 2 cups chicken broth (1 cup reserved)
• 4 cups grated cheddar (from about 1 pound)
• 1 cup green onion, thinly sliced (for garnish)
• 4 slices bacon, cooked and crumbled (for garnish)

Add the diced bacon to a large heavy-bottomed pot set over medium-high heat. Cook until the bacon fat is released and the bacon begins to crisp. Add the butter and onions and cook until the onion is translucent, about 3 minutes. Add the leeks, celery, carrots, dry mustard, a small pinch of sea salt, and a crank of fresh ground pepper. Saute until the vegetables soften, stirring frequently, about 5-8 minutes. Sprinkle the flour in and cook for another 3 minutes, stirring so it is well incorporated.

Pour in the beer and cook until the liquid reduces by half (you will notice the beer smell evaporating) about seven minutes. Whisk in the milk and 1 cup of the chicken stock. Continue to cook for about 10 minutes, allowing the flavors to mingle and whisking occasionally. Use an immersion blender to blend the ingredients into a smooth puree (alternatively, you can use a counter top blender to puree in batches - be careful to only fill the blender halfway; hot liquid has a tendency to burp in blenders and you can get a nasty burn).

Add the grated cheddar into the puree in batches, stirring frequently until it melts (keep the soup at a simmer and don’t allow it to boil). When all of the cheese has melted, check for consistency - if you would like the soup a bit thinner, add the reserved stock. Taste and adjust seasonings. Serve in bowls and garnish with green onion and crumbled bacon.

More Cold Weather Soup Recipes:

Eggs on Sunday: Silky Cauliflower Soup

The Garden Apartment: Pumpkin Soup with Brandy Cream

The Kitchen Sink: Chicken Chowder with Chipotle

Kalyn’s Kitchen: Black Bean and Beef Chili

A Fun Read:

Food Writer Coleman Andrews shares his thoughts about Cheese Toast

Tagged as: small bites, soup