Beer Cheddar Soup
You can’t really get more Vermont than sharp cheddar cheese. Or maybe you can—add a locally brewed IPA to your soup and you’re looking at two of Vermont’s most iconic ingredients. You can use your favorite IPA, and because the soup only requires 12 ounces, there should be plenty left to enjoy alongside your soup.
Ingredients
- 1 large onion
- 2 ribs celery
- 2 medium potatoes
- 1–2 tablespoons butter
- 2–3 cloves garlic, minced
- 1 (12-ounce) can IPA
- 2 cups chicken stock
- 2 cups grated extra sharp cheddar cheese
- 1/8 teaspoon crushed dried chili
- ½ teaspoon dried thyme
- 1/3 cup cream
- ½ teaspoon salt
Instructions
- Slice the onion, chop the celery into small pieces, and peel and cut the potatoes into ½-inch cubes. In a medium saucepan, melt the butter over medium heat.
- Sauté the onions and garlic for 1 to 2 minutes. Add the chopped celery and sauté for another 1 to 2 minutes. Add the IPA and boil for 3 to 5 minutes until it is reduced by half.
- Add the potatoes and the chicken stock and bring to a boil. Reduce the heat and allow the soup to simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
- Remove the soup from the heat and immediately melt in the cheese and add the dried chili and dried thyme.
- Using an immersion blender, blend the soup until smooth. Stir in the cream and season with the salt or to taste.
Notes
Recipe and Photography courtesy of and reprinted from The Vermont Farm To Table Cookbook: Over 50 Fresh & Local Recipes For Every Season | By Nora Rice and Jenna Rice | Photographs By Jenna Rice | Published By Hatherleigh Press, Ltd., 2025
