Cheddar Ale Soup

Step 1

Preheat a Dutch oven over medium to medium-high heat and add oil. Add diced bacon, stir and cook until the fat it all rendered. Use a slotted spoon to take the bacon bits out and set it aside (leave the bacon grease in the pot.)

Step 2

Add diced onion, celery, and carrots to the pot and cook until softened. Make sure to stir from time to time.

Step 3

Stir in minced garlic and cook for a few seconds, until fragrant.

Step 4

Sprinkle flour over the vegetables and stir until veggies are evenly coated.

Step 5

Slowly pour in ale, while stirring constantly, and slowly stir for a few more seconds.

Step 6

Add in Worcestershire sauce, milk, broth, bay leaf, paprika, ground mustard, salt, and pepper. Stir and bring it to simmer.

Step 7

Reduce the heat to medium-low and cook for about 10 minutes. Discard the bay leaf. For smooth soup: Remove the pot from the heat and puree the soup in a blender or food processor.Or you can leave it a little chucky.

Step 8

Pour back into the pot if you decided to blend it and keep the heat at medium-low.

Step 9

Add the cheese one handful at a time while stirring slowly and constantly (do not let it boil). Keep stirring until all cheese is melted.

Step 10

Take off heat and garnish with bacon bits and croutons!