Heaven In A Bowl - Cheddar Cheese Ale Soup Recipe

No Photo

Have you made this?

 Share your own photo!

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.

★★★★★ 1 vote
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


1In a large saucepan or dutch oven, cook the bacon, stirring occasionally, until the fat renders and the bacon is crisp, about 8 minutes.
2Using 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.
3Add the celery, onion, jalapeno, garlic and thyme to the rendered fat in the saucepan.
4Cook over moderate heat, scraping up any brown bits from the bottom of the pan, stirring often, until vegetables soften, about 8 minutes.
5Add half of the beer and cook until reduced by half, 5 minutes.
6Add 2 1/4 cups of chicken broth and return to a simmer.
7In a small skillet, melt the butter.
8Whisk in the flour and cook over moderate heat, stirring, until lightly browned, about 2 minutes.
9Whisk the roux into the soup until combined, and bring to a simmer. Cook until thickened, about 8 minutes.
10Add the heavy cream, cheddar cheeses and the remaining beer and simmer, stirring occasionally, until thick and creamy, about 5 minutes.
11Stir in the bacon and season with salt and pepper. Serve immediately.

About this Recipe

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