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Cheese and Beer Soup
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Prep Time:
15 minutes
Cook Time:
90 minutes
Total Time:
105 minutes
Cheesy ale soup with veggies, creamy and comforting for winter.
Ingredients:
  • 6 strips bacon
  • 5 tablespoons butter
  • 1 cup finely chopped yellow onion
  • 1 cup finely chopped celery
  • 1 cup peeled, chopped parsnip
  • 2 tablespoons minced garlic
  • 0.5 cup all-purpose flour
  • 4 cups chicken stock
  • 2 cups amber beer
  • 2 bay leaves
  • 0.125 teaspoon cayenne pepper
  • 2 cups shredded Cheddar cheese
Instructions:
  • In a large skillet over medium-high heat, cook the bacon until evenly browned, turning occasionally, about 10 minutes. Drain the bacon on paper towels and crumble.
  • In a large saucepan, melt butter over low heat. Add onions, celery, and parsnips. Cook covered until vegetables are very tender, about 10 minutes, stirring occasionally. Stir in garlic and cook until fragrant, about 1 minute. Sprinkle flour over the mixture and stir continuously until dissolved, about 3-4 minutes.
  • Gradually combine the chicken stock and ale with the onion mixture. Stir in bay leaves and cayenne pepper. Increase heat to medium-high and bring the mixture to a gentle boil. Reduce heat to medium-low once it begins to bubble; simmer uncovered until the soup is smooth, approximately 1 hour.
  • Gently swirl heavy cream into the soup and mix in Cheddar cheese. Cook on medium-low heat, stirring occasionally, until the cheese is melted and the soup is heated through in about 3 to 4 minutes. Avoid boiling. Sprinkle bacon crumbles on top before serving.

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