Cheddar and Ale Soup with Potato & Bacon
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The soup parade continues! I’ve kept up with my New Year’s resolution of making a new pot of soup every week, and up until now they’ve all been fairly healthy varieties – Chicken Noodle Soup, New England Clam Chowder, and Minestrone. So you had to figure that it was only a matter of time before I laid something a little heavier at your feet. For the most part, I have gotten away from eating very heavy or cream-laden soups since much of the beauty I find in eating soup is that it’s a pretty light meal and doesn’t leave you feeling weighed down. That being said, sometimes a bowl of creamy decadence can be just what the doctor ordered, especially during a cold and blustery day in the winter. And this creamy potato cheese soup will certainly fit the bill.
I’ve been wanting to try a creamy potato soup for seemingly ever, and finally went about a search with my first stop being my favorite soup resource, the The Best Soups and Stews, which is written by the editors of Cook’s Illustrated magazine. They had a basic cheddar cheese soup in the book, with a couple of different variations – one that included bacon and another that included potato and beer. It’s no secret that I’m a carbaholic (hello, potatoes!), that bacon makes everything better, and that beer in food is usually always awesome, so I went about combining each of the elements I liked from all of the variations into one utterly amazing soup.
This soup is definitely best as soon as you make it, but I feasted on leftovers for a couple of days. Due to the cheese and dairy in the soup it can separate a little and become slightly grainy when you re-heat it, but don’t worry, it still tastes fabulous, it just doesn’t look as pretty.
I love all the flavors going on here and how chunky the soup is. This recipe is definitely going to be stashed away for many chilly days to come!
One year ago: Cream Cheese-Stuffed, Bacon-Wrapped Jalapeños
Two years ago: Quiche Lorraine Scones
Four years ago: Lemon Meringue Pie[/donotprint]
Cheddar and Ale Soup with Potato & Bacon
Ingredients
- 4 slices thick-cut bacon, diced
- 1 medium onion, minced
- 1 small shallot, minced
- 1 medium Yukon Gold potato, peeled and cut into ¼-inch dice
- 1 medium carrot, minced
- 1 small stalk celery, minced
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1½ cups (354 ml) light-colored ale, (12-ounce)
- 1 cup (240 ml) chicken stock
- 2½ cups (591.47 ml) half-and-half
- 1 bay leaf
- Pinch cayenne pepper
- 2 tablespoons dry sherry
- 12 ounces (340.2 g) sharp white cheddar cheese, shredded (about 3 cups)
- 1 tablespoon minced fresh thyme leaves
- Salt and ground black pepper, to taste
Instructions
- Fry the bacon in a large stockpot or Dutch oven over medium-high heat until crisp, 5 to 10 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Add the onion and shallot to the pot containing the bacon drippings and cook, stirring occasionally, until softened, about 4 minutes. Add the potato, carrot, celery, and garlic and cook until the garlic is fragrant, about 1 minute. Add the flour and cook, stirring to coat the vegetables, until the mixture begins to brown on the bottom of the pot, about 2 minutes.
- Gradually whisk in the ale, chicken stock, and half-and-half. Add the bay leaf and increase the heat to medium-high. Bring to a boil, reduce the heat to medium-low, and simmer until the vegetables soften, about 3 minutes.
- Remove the pot from the heat. Stir in the cayenne and sherry and allow to cool slightly, about 2 minutes. Slowly whisk in the cheese and thyme until the cheese melts. Stir in the fried bacon, season with salt and pepper to taste, and serve immediately.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This soup came out great! I have made it with homemade bread bowls and pretzel bowls and both have paired amazingly well with it. The one individual who said it was too “beer-y” for them, they’re not 100% wrong it has a very distinct beer flavor (which is what I love). Those who maybe aren’t big fans of beer, this may not be the soup for you (since it’s a key feature), but for anyone else, dive in~
I was excited to try this soup and got a pale ale as stated but it tasted overwhelmingly like beer and we couldn’t stomach it ☹️ This didn’t work for our family. I followed the recipe exactly but it didn’t taste right to us
This was really good. Thanks for sharing this. Top marks.
Simon
I have made this recipe several times now, it has definitely become my favorite soup to make! Stays good in the fridge, I always end up eating all the leftovers over the next few days which is rare for me.
what is half and half, please?
Hi Lynn, It’s a common product sold in grocery stores in the U.S.; it’s essentially one part whole milk, one part heavy cream.
I made this soup tonight and LOVE IT! I didn’t have any sherry, so had to do without that, but it turned out great regardless. I pureed half the soup after the potato and veggies were cooked to thicken the texture, and it worked really well. So full of flavour!
Hi Michelle, we really love this recipe and want to feature it in a slideshow as one of the Ten Best Cheese Dishes Ever. I’ve sent you an email with the details. Please tell me this is possible. Cheers!
This soup is delicious! I ended up using pancetta instead of bacon, so I had to add unsalted butter to saute the the veggies. I used Cougar Gold cheese and Newcastle Brown Ale. I also served it with popcorn on top Midwestern-style. I reheated it for lunch today and was thrilled that this soup maintained its texture (and the taste was even better than last night)!
I had the same question as Mark re: the simmer time (3 mins seemed like too little). I just kept simmering it at medium low until I was happy with the potatoes.
I have a question on the cooking time…the recipe lists the cooking time at 35 minutes, but the directions add up to 17-22 minutes, if you include the time frying the bacon. Should the 3-minute simmer listed actually be 30 minutes?
I KNEW I should have come here first. I just made a beer/cheddar soup that had enough sodium to choke a horse. I want to make this soup again as it had such promise, but I think the bouillon killed it. This looks spectacular … and your Chipoltle Chicken Corn Chowder (c4) recipe has made the list of my all-time favories, so I have faith.
I am searching for potato and cheddar soup recipes for this weeks superbowl. I think I found the one! I am making for a party of 10 people, I will subsitute onion for leeks ( I love). Also an idaho potato instead of Yucon gold?
Could you consider making your posts available with instructions on how to print just the recipe? I got 23 pages when I only needed one.
Carole, You can print just the recipe. Simply click the “print” button that appears along the top of the recipe (next to “save” and “email”), above the thumbnail photo. You will be taken to a separate printer-friendly page with just the recipe.
Excellent recipe. I made it today to have this weekend. I store my soups in Mason jars, so it made exactly 7 1/2 cups. The only change I made was to use whole milk instead of half & half. I used Cabot White Cheddar and Sierra Nevada Pale Ale. The seasonings were right on, I thought 1T of thyme might be too much but it is perfect.
This is the first recipe I’ve tried since recently following your blog, and I was thrilled with the results. I fixed this for my sister’s baby shower. I made this the night before, substituting chicken stock for the beer, and I skipped the part about blending in the cheese. Instead I let others just add chopped bacon and shredded cheddar to their individual portions. Everyone raved about the soup, it was gone before the the other two pots of soup were barely even touched. I have definitely been researching your archives for other recipes I’ve been wanting to try, and I am eagerly awaiting similar rave reviews.
I’m a personal chef and made this for some clients. They couldn’t stop talking about it. Now I have to make it for myself. The little that I taste tested was amazing!
Hi Terri, So glad to hear you enjoyed the soup!
As the weather gets colder we’ll be trying this recipe. Great comfort food!
I’m very excited to make this soup tonight! One question though, would it be alright to use in IPA in this soup? Or is that to strong in flavor for the soup? I’ve heard you want to be careful when using certain beers in cooking.
Hi Nichole, Since IPA is still pale I think you’re okay using it. Unless a recipe calls for it, you generally want to stay away from really dark beers, amber beers and lagers because the flavor will be too strong and overpowering.
THIS was delicious! I tweaked it a bit. I left out the cheddar as I tried it both ways and it’s great without. Added a touch of fresh rosemary finely chopped. AND….some chuncks of sauteed white fish (I used Tilapia)….It became the most delicious chowder!
Oh this looks good!! The cheese and potato/bacon sound amazing!
Boy that looks incredible. So warming and comforting. I could go for a bowl right now. Thanks for this yummy soup. Can’t wait to try it.
Yum, this sounds amazing. What could be better then beer, bacon, cheese and potatoes? Not much-thanks for sharing!
This soup seriously looks and sounds amazing. My husband always says that soup isn’t a meal but when I tell him what is in this soup, he will change his mind! I just know it. I can’t wait to get in the kitchen and get to cooking! Thanks for the beautiful post. :)
Bacon, beer, cheese?!? Um, that is my kind of soup!!!
I made this this weekend and it was absolutely delicious! I used RF cheese and FF half and half, but otherwise I made it the same, you couldn’t even tell I swapped out lower fat ingredients. Even splitting it into 6 portions it was a generous size. Definitely will be making this again!
OMG! I am sooooo Making this very very very soon! Amazing!
Oh yes! Beer and cheese all togeher in a soup? I’m in. I don’t eat bacon (I know, right?) but I think I could still make this fab without. Great recipe!
This soup sounds amazing! You cannot go wrong with beer and cheese!
This soup is so beautiful and SMOOTH! Delish!
Cheddar & Ale, what more is needed? Simply delicious.
Totally bursting with flavors…Yum! Is there anything that I can use instead of dry sherry? Thanks!
Hi Anna, I would probably just sub more chicken stock.
I could eat this right now! Yum!
Yummy! I love soups, I love creamy soups, I love potato soups. I want a big bowl of this soup right now!!!
Looks delicious! I’ve made cheese soup many times but have never gone the ale route with it. I need to give this a try. :-)
This soup looks fabulous! Hearty and comforting for the winter!
Wonderful soup, I am trying to cut out the dairy but I would still go for a nice bowl of this. Sounds divine.
Beautiful and delicious!Love the consistency and flavors in there!
This looks delicious! I can’t wait to try it – especially when it’s cold outside!
I’m curious too if there’s something you could use in place of the Ale to get a similar flavor or would it be best to omit that all together? Thanks!!
Hi Becky, You can substitute the same amount of chicken stock for the ale. Enjoy the soup!
@jeralyn: Ale = beer! You can’t get it at grocery stores in MA, where I am, but some other states do have combined stores.
If we’re getting all specific, ale is different from lager, so check the label – but know that both ales and lagers can be light or dark, delicious or not so much.
Comfort food for sure. The consistency of your soup looks just perfect. Sounds and looks delicious.
this is creamy and it looks delicious, I would love to make this for dinner.
Perfect meal for a chilly night!
Beer and white cheddar really do the trick in a potato soup! Love it!
This sounds wonderful for a cold, winter day! Thinking this would be an awesome crowd pleaser for Superbowl Sunday!
Minus the bacon – this looks like a fantastic idea!
Yum! This soup looks warm and comforting… I could certainly use a nice warm bowl on this chilly and dreary day!
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This soup looks absolutely perfect. I am pinning it right now so that I will not forget to try it. I need this soup on my menu next month, and I cannot wait to try it.
This looks stunning! One of my husbands favorite soups. I am going to have to make this for him soon!
This is my kinda soup!!!!! :)
I clipped a similar recipe from the Tampa Tribune a long time ago, and I have no idea where it went. This will work!
The perfect soup on this rainy Pittsburgh day.
HELLO lovely! Awesome!
What is ale exactly? Can you find it in a grocery store?
Hi Jeralyn, Ale is beer. Whether or not you can find it in a grocery store depends on your state liquor laws. Some states do not permit the sale of alcohol in grocery stores and you would need to visit a beer distributor, while other states have special sections of the store in which they carry alcohol.
I just love any soup with cheese, potato and bacon, Yum!
I like having soup as a meal. Pair it with a salad or a hearty piece of bread and it’s a match made in heaven. This soup sounds delicious. I would imagine the ale gives it a flavor all it’s own. Thanks for sharing!
Beer and Cheese in a Soup! My hero!
mmmm… the perfect winter dish!
This sounds great! As a Pittsburgh foodie… can’t you please find a recipe for Eat-n-Park’s potato soup!!!
My husband and I had soup like this on our honeymoon in Disney. And it always reminds me of the fun time we had and all the delicious foods we tried. I’m so excited to see this recipe!
This looks so delicious and comforting right now, I want it ASAP!
Ohhh, this looks good! I love all these soups your posting! I plan on making your minestrone soup this weekend!!
What could I substitute for the ale? My husband can not have alcohol and this soup looks wonderful!
Hi Arlene, You can substitute an equal amount of chicken stock for the ale.
Oh wow, this sounds to die for :) love how creamy your soup looks! Ale makes cheddar better. It just does. I would love a bowl of this!
This brings back memories of a soup I had last winter on a trip with my husband. I’ll have to make it tonight! Thanks for posting this recipe.
cheddar cheese goes perfect with almost any soup, the whole combination is simply perfect
Wow, this looks delicious! :)
This sounds devine!
Your recipe states it is 4-6 servings. How big are those servings? I ask because, when my man eats soup, he has a special bowl that I always considered a serving dish before I met him. (LOL!) Would it be best, do you think, to just double the recipe?
Hi Melanie, I would say those are 4 to 6 decent-sized (“meal-sized”) bowls of soup. Not like a cup of soup on the side of a meal. Whether you double it or not depends on how many servings you ultimately want.