Cheddar Ale Soup
A bowl of cheddar ale soup offers the perfect balance of creamy decadence kept light thanks to the addition of Vermont India Pale Ale. Add some crumbled bacon on top for crunch.
Ingredients
- 3¼ pounds diced potatoes
- 2 tablespoons butter or olive oil
- ½ cup diced onions
- 1 cup diced carrot
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1–2 teaspoons fresh thyme leaves
- 1 lemon, zested and juiced
- 1½ tablespoons Dijon mustard
- 1½ cans (22 ounces) IPA such as Zero Gravity or Heady Topper
- ½ pound extra sharp cheddar cheese, shredded
- ½ cup heavy cream
- Cooked and crumbled bacon, optional
Instructions
- In a large saucepan, boil diced potatoes until tender. Drain (reserve some cooking liquid to add to soup later), then puree or mash the potatoes. Cover to keep warm and set aside.
- In a large soup pot, melt the butter or olive oil over medium heat. Add diced onions and carrots and sauté until the onions are fragrant and translucent. Add salt and pepper, thyme, lemon zest and juice, and mustard. Stir and cook for 2 minutes to combine flavors. Pour the beer into the soup pot and simmer for a few minutes to cook off the alcohol. Reduce heat to medium low, add shredded cheddar, and stir continuously to allow cheese to melt but not get clumpy. Stir in the heavy cream and add the pureed potatoes. Blend with an immersion blender to achieve desired consistency, adding reserved potato cooking water if needed to thin the soup’s consistency. Taste and adjust seasoning. Garnish with crumbled bacon, if desired.
