Heaven In A Bowl - Cheddar Cheese Ale Soup Recipe

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Heaven In A Bowl - Cheddar Cheese Ale Soup

Amanda Smith


I love cheese!! My favorite is Cheddar, the sharper the better. This soup is the best. Like the title of the recipes says it is heaven in a bowl. This soup is great with a nice hunk of warm french bread.

pinch tips: Slow Cooker/Crock Pot Hints




45 Min


Stove Top


3 large
garlic cloves, minced
celery rib, finely chopped
1 small
onion, finely chopped
1/4 c
all purpose flour
salt and ground pepper
1 Tbsp
chopped thyme
1 large
jalapeno, ribbed, seeded, and chopped
4 Tbsp
unsalted butter
12 oz
favorite bottle brown or pale ale
1 c
heavy cream
1 pkg
12 oz. thick cut bacon, diced
2 1/4 c
chicken broth
3/4 lb
sharp cheddar cheese, coarsely shredded

Directions Step-By-Step

In a large saucepan or dutch oven, cook the bacon, stirring occasionally, until the fat renders and the bacon is crisp, about 8 minutes.
Using a slotted spoon, transfer the bacon to drain on a paper towel. Crumble any overly large pieces between your fingers, or chop quickly with a knife.
Add the celery, onion, jalapeno, garlic and thyme to the rendered fat in the saucepan.
Cook over moderate heat, scraping up any brown bits from the bottom of the pan, stirring often, until vegetables soften, about 8 minutes.
Add half of the beer and cook until reduced by half, 5 minutes.
Add 2 1/4 cups of chicken broth and return to a simmer.
In a small skillet, melt the butter.
Whisk in the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
Whisk the roux into the soup until combined, and bring to a simmer. Cook until thickened, about 8 minutes.
Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
Stir in the bacon and season with salt and pepper. Serve immediately.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Dairy
Regional Style: American