Cheddar Soup
My Cheddar Soup uses beer and wine to create a rich background flavor for the Cheddar cheese.
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Process the onion and the carrot in a food processor fitted with a steel blade until finely chopped.
- 2
Melt the butter in a large Dutch oven over medium heat. Add in the onion and carrot; sauté until lightly browned, 8 to . Add in the garlic and sauté for . Increase the heat to medium-high and pour in the white wine and cook off thoroughly.
- 3
Lower the heat back to medium and stir in the potato flour; cook for until beginning to brown. Slowly whisk in the stock, beer, and milk. Bring to a slow simmer. Simmer, uncovered, for , until the carrot is tender.
- 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
Serve with popcorn on top or a drizzle of your favorite finishing oil.