Table of Contents

Ale and Cheddar Soup: A Taste of the Pacific Northwest

The ferry horn always seemed to blow just as Mom ladled steaming bowls of ale and cheddar soup. Maybe it was the timing, a signal from the universe. Our little house perched on the hillside overlooking Howe Sound, and the aroma of that soup – sharp cheddar, malty ale, and a hint of bacon – would mingle with the salty air drifting in from the ocean. The ferry, a constant companion, was a reminder of the world beyond our quiet corner, a world I couldn’t wait to explore, but always happy to return to a warm bowl of this comforting soup. It’s a taste of home, a memory in every spoonful.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Servings: 8
Yield: 8 cups
Dietary Type: Not Gluten-Free

Ingredients

2 tablespoons butter
3 slices double smoked bacon, cut into 1/2 inch pieces
1 large white onion, chopped
2 tablespoons flour
2 cups chicken stock
2 cups amber ale
2 large baking potatoes, peeled and cut into 1-inch pieces
3 cups old cheddar cheese, grated
1/2 cup whipping cream
1/2 teaspoon salt
1/2 teaspoon freshly ground white pepper

Equipment Needed

Large saucepan or Dutch oven
Food processor or immersion blender
Measuring cups and spoons
Cutting board
Chef’s knife

Instructions

In a large saucepan or Dutch oven, melt the butter over medium-high heat. The bottom of the pan should be coated evenly.
Add the bacon pieces and sauté for 1 minute. This step renders the fat from the bacon and infuses it into the butter, creating a rich base for the soup.
Add the chopped white onion and sauté for 2 minutes, or until the onion is tender and translucent. This softens the onion and mellows its flavor, preventing it from overpowering the other ingredients.
Sprinkle the flour over the onion and bacon mixture. Reduce the heat to medium and cook for 30 seconds, stirring constantly. This creates a roux, which will thicken the soup. Be sure to stir constantly to prevent the flour from burning.
Gradually pour in the chicken stock and amber ale, stirring constantly to prevent lumps from forming. Increase the heat to high and bring the mixture to a boil. The alcohol in the ale will evaporate during boiling, leaving behind its characteristic malt flavor.
Add the peeled and diced baking potatoes and return the mixture to a boil. The potatoes will provide body and creaminess to the finished soup.
Reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender and easily pierced with a fork.
Carefully transfer the soup in batches to a food processor or use an immersion blender to process until smooth. Work in batches to avoid overfilling the food processor and causing hot soup to splatter. If using an immersion blender, be careful to keep it submerged to prevent splattering.
Return the pureed soup to the saucepan. Add the grated old cheddar cheese and stir until melted and the cheese is fully incorporated. The cheese will add a sharp, savory flavor and create a creamy texture.
Stir in the whipping cream, salt, and freshly ground white pepper. The cream will enrich the soup and balance the sharpness of the cheddar. White pepper adds a subtle heat without discoloring the soup.
Taste and adjust the seasonings as needed. Add more salt or pepper to your preference. You may also want to add a dash of hot sauce for a little kick.
Important Note: Do not boil the soup again after adding the cheese and cream, as this may cause it to curdle.

Expert Tips & Tricks

For an even richer flavor, use a high-quality, aged cheddar cheese.
If you don’t have amber ale, you can substitute another type of beer, such as a pale ale or brown ale. Just be sure to choose a beer that you enjoy the taste of, as its flavor will be prominent in the soup. Non-alcoholic beer can also be used as a substitute.
To make the soup even creamier, you can add a tablespoon of cream cheese along with the cheddar.
If you don’t have an immersion blender or food processor, you can use a potato masher to partially mash the potatoes for a chunkier soup.
Make ahead tip: The soup can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently over low heat, stirring occasionally, until heated through. Do not boil.

Serving & Storage Suggestions

Serve the ale and cheddar soup hot, garnished with a sprinkle of grated cheddar cheese, chopped fresh chives, or a swirl of sour cream. A few croutons add a pleasant textural contrast. It pairs perfectly with crusty bread for dipping, or alongside a hearty sandwich.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm over low heat, stirring occasionally, until heated through. Avoid boiling. The soup can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. Freezing may slightly alter the texture of the soup.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	388 kcal	N/A
Total Fat	27g	41%
Saturated Fat	16g	81%
Cholesterol	85mg	28%
Sodium	638mg	26%
Total Carbohydrate	16g	5%
Dietary Fiber	1g	4%
Sugars	2g	N/A
Protein	17g	33%

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the beer is also gluten-free.
Vegetarian: Omit the bacon or substitute with vegetarian bacon crumbles.
Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the soup for a spicy kick.
Smoked Paprika: Substitute 1/2 teaspoon of the white pepper with smoked paprika for a smoky flavour.
Different Cheese: Feel free to experiment with different types of cheese, such as Gruyere or sharp white cheddar.

FAQs (Frequently Asked Questions)

Q: Can I use a different type of beer?
A: Yes, you can substitute the amber ale with another type of beer, such as a pale ale, brown ale, or even a stout. The flavor of the beer will influence the final flavor of the soup, so choose one you enjoy. Non-alcoholic beer can also be used.

Q: Can I make this soup without a food processor?
A: Absolutely! If you don’t have a food processor or immersion blender, you can simply mash the potatoes with a potato masher after they are cooked. This will result in a chunkier soup.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 2 months. Thaw overnight in the refrigerator before reheating.

Q: Why did my soup curdle?
A: Boiling the soup after adding the cheese and cream can cause it to curdle. To prevent this, avoid boiling the soup after adding dairy products.

Q: How can I make this soup thinner?
A: If the soup is too thick, you can add a little more chicken stock or cream to thin it out to your desired consistency.

Final Thoughts

Ale and cheddar soup is more than just a recipe; it’s an invitation to create warm memories in your own kitchen. Whether you’re seeking a comforting meal on a chilly evening or a taste of the Pacific Northwest, this soup is sure to delight. Don’t be afraid to experiment with variations to make it your own. Gather your ingredients, embrace the process, and savor every spoonful of this delightful creation. I encourage you to try it, and let me know what you think! I know it will become a family favorite.

Ale and Cheddar Soup Recipe