Making it into a soup was the first thing I did. I took all my favorite ingredients for a hearty baked potato soup and let them simmer away. When it was time to add the cheese, I considered doing half white cheddar and half regular, but I decided to take the plunge and did it all. Oh my goodness, it was outstanding. So good, so creamy and so gooey. I added a little bit of beer and it gave it an extra tang.
All in all, this soup is so amazing! Better than any other cheddar cheese soup I have ever tried, that’s for sure! Check out what our friends over at A Flavor Journal had to say about this:
“This spicy white cheddar beer cheese soup is rich, it’s decadent, and it leaves you wanting more. Truly. I highly recommend having a bright, crisp salad with this rich and savory soup. It’ll be the perfect combination for any rainy day, or really, just any day.”
My oh my, this is exactly that. Rich, comforting and absolutely delicious. You are going to LOVE this soup!
Ingredients
4 Tbsp. Land O’ Lakes unsalted butter
1/2 cup celery, chopped
1/3 cup carrot, finely chopped
1 cup white onion, chopped
1 Tbsp. garlic, chopped
1 Tbsp. jalapeno, chopped (remove seeds)
1/4 cup Gold Medal AP flour
1 bottle / can of light beer (12 oz. lager is preferable)
1 cup Swanson chicken stock
1 bay leaf
1/2 Tbsp. black peppercorns, whole
1/2 Tbsp. caraway seeds (toasted if possible)
small handful of fresh thyme sprigs
1/2 cup McArthur milk
1/2 cup Land O’ Lakes half and half
2 1/2 cups of Kraft white cheddar cheese, shredded (adjust this to your liking!)
salt and pepper to taste
2 (large) or 4 (small) bread bowls
chives and chopped bacon, for garnish
Instructions
In a deep pot over medium heat, melt the butter. Add celery, carrot, onion, garlic, and jalapeño. Cook until veggies become very tender, about 20 minutes.
Add flour, and let it cook for a few minutes. Stir continuously to avoid browning. The consistency of the veggies and flour together should feel similar to a vegetable “paste” as you stir it.
Slowly add the bottle of beer, while still stirring continuously. Then, slowly whisk in the chicken stock. Add the bay leaf, black peppercorns, caraway seeds, and fresh thyme.
Simmer for 30 minutes.
Add milk and half and half, stir to blend everything together, then bring to a quick boil. Immediately turn back down to a simmer, and allow it to simmer for another ten minutes.
Whisk in cheese, and check to be sure consistency is to your liking. Add more stock if it seems too thick.
Strain entire contents into another large pot, and add salt and pepper to taste.
Serve in a bread bowls, garnish as you please, and enjoy!
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Quick Tip: This tastes great with a side salad
Thanks again to A Flavor Journal for this amazing recipe.