Cheddar Soup
American

Cheddar Soup

My Cheddar Soup uses beer and wine to create a rich background flavor for the Cheddar cheese.

By Chef Laura Bonicelli

beercheddarwine

Prep Time

15 min

Cook Time

40 min

Total Time

55 min

Servings

8 servings

Ingredients

  • 1 cuponion -- medium dice
  • 1 cupcarrot -- medium dice
  • 1/4 cupsalted butter
  • 2 clovesgarlic -- minced
  • 1/3 cupdry white wine
  • 1/3 cuppotato flour
  • 2 cupshome-made chicken stock
  • 1 bottle (12 Oz. beer -- (I prefer Sierra Nevada Pale Ale))
  • 2 cupswhole milk
  • 3 cupsshredded sharp Cheddar -- (I prefer the Tillamook brand)
  • 1 cupshredded or chopped American cheese -- (Velveeta is an alternative) (4 oz. )
  • 2 teaspoonscornstarch
  • 1/2 teaspoonKosher salt
  • popcorn or finishing olive oil

Instructions

  1. 1

    Process the onion and the carrot in a food processor fitted with a steel blade until finely chopped.

  2. 2

    Melt the butter in a large Dutch oven over medium heat. Add in the onion and carrot; sauté until lightly browned, 8 to 10 minutes. Add in the garlic and sauté for 30 seconds. Increase the heat to medium-high and pour in the white wine and cook off thoroughly.

  3. 3

    Lower the heat back to medium and stir in the potato flour; cook for 1 minute until beginning to brown. Slowly whisk in the stock, beer, and milk. Bring to a slow simmer. Simmer, uncovered, for 20 - 25 minutes, until the carrot is tender.

  4. 4

    Toss the shredded cheeses with the cornstarch, combining well. Purée the soup in the pot with an immersion blender. Whisk the cheese mixture, a handful at a time, into the pot. Taste the soup before adding salt as cheese saltiness varies.

  5. 5

    Serve with popcorn on top or a drizzle of your favorite finishing oil.

Nutrition (per serving)

330

Calories

15g

Protein

16g

Carbs

23g

Fat

1g

Fiber

587mg

Sodium