Ingredients for Ale And Cheddar Soup
- 2 tablespoons butter
- 4 slices diced bacon
- 1 medium chopped onion
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup ale
- 2 medium diced russet potatoes
- 1 cup shredded sharp cheddar cheese
- 1/2 cup heavy cream
- Salt to taste
- Freshly ground black pepper to taste
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How to Make Ale And Cheddar Soup
- Melt 2 tablespoons of butter in a large saucepan over medium-high heat.
- Add 4 slices of diced bacon and sauté for 1 minute until lightly browned.
- Add 1 medium chopped onion to the saucepan.
- Sauté for 2 minutes, or until the onion is softened.
- Stir in 2 tablespoons of all-purpose flour.
- Reduce heat to medium and cook for 30 seconds, stirring constantly to create a roux.
- Gradually whisk in 4 cups of chicken or vegetable stock and 1 cup of ale.
- Increase heat to high and bring the mixture to a boil.
- Add 2 medium diced russet potatoes.
- Return to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.
- Carefully transfer the soup in batches to a blender or food processor. Blend until completely smooth.
- Return the blended soup to the saucepan. Stir in 1 cup of shredded sharp cheddar cheese until melted and smooth.
- Stir in 1/2 cup of heavy cream.
- Season with salt and freshly ground black pepper to taste.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
9g
Fat
81g
Carbs
5g
