Print

Cheddar Cheese Soup

Creamy, delicious, addictively good! This soup is a terrific one pot meal! And, as a bonus, it goes great with an Irish Red Ale!

Scale

Ingredients

1 pound applewood smoked bacon, chopped

2 cups chopped onions

1 cup chopped celery

1 cup all purpose flour

4 cups chicken stock

4 cups milk

1 pound Irish Cheddar

Half (about 6 ounces) of an Irish Red Ale

2 Tablespoons Tabasco

2 Tablespoons Worcestershire

Instructions

  1. Cook bacon over medium heat in a heavy pot until crisp.
  2. Stir in onions and celery.
  3. Cook until vegetables have softened and onions are translucent, about 6-8 minutes.
  4. Mix in flour.
  5. Cook and stir for 3-4 minutes.
  6.  Stir in broth. 
  7. Cook, stirring occasionally, 15-20 minutes over low to medium-low heat.
  8. Add milk.
  9. Cook, without boiling, another 15-20 minutes.
  10. Stir in cheese and continue stirring until it melts.
  11. Add beer.
  12. Stir in Tabasco and Worcestershire.
  13. Serve.

Notes

We used Kerrygold Irish Cheddar and Smithwick’s Irish Red Ale.

Nutrition

Keywords: cheddar cheese soup, soup