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4.34 from 3 votes

Cheddar Ale Soup

Servings: 6


  • 2 tablespoons unsalted butter
  • 1 large onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 1 cup pale ale
  • 1 tablespoon Worcestershire sauce
  • 2 cups milk I used whole
  • 2 cups low-sodium chicken broth
  • 1 1/4 lb sharp cheddar cheese shredded
  • Salt and pepper to taste
  • croutons optional
  • bacon bits optional


  • Heat the butter in a large pot or dutch oven over medium-high heat. Add the onion, carrots and celery; cook until soft (about 20 minutes), stirring occasionally.
  • Add the garlic and flour and cook an additional 3-4 minutes.
  • Add 1 cup pale ale while stirring to incorporate it smoothly. Stir until a thick paste forms (2-3 minutes).
  • Stir in the Worcestershire sauce, milk and chicken broth and bring to a boil, then reduce the heat and let it simmer for 10-15 additional minutes.
  • Remove the pot from heat and puree it with an immersion blender, or blend in a blender.
  • Return the pot to medium-low heat and slowly add the cheese while stirring. Do not allow the soup to boil.
  • Season to taste with salt and pepper.
  • Top with crutons and bacon bits before serving.