If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: Creamy, smoky cheddar cheese and harvest-spiced pumpkin ale are combined to create a warm, comforting bowl of fall flavor. Smoked Cheddar and Pumpkin Beer Soup is rich, velvety and like nothing else you’ve ever spooned into your mouth. This is comfort food for your soul. —The Suburban Soapbox
- 3 strips thick cut bacon, cut into 1/2 inch pieces
- 1 celery stalk, diced
- 1 vidalia onion, chopped (about 1 1/2 cups)
- 2 tablespoons fresh chopped thyme
- 1 12-ounce bottle pumpkin ale
- 2 cups low sodium chicken stock
- 3 tablespoons unsalted butter
- 4 tablespoons flour
- 1 cup heavy cream
- 1/2 pound sharp white cheddar, shredded
- 4 ounces smoked cheddar, shredded
- 1/4 teaspoon ground nutmeg
- kosher salt and fresh ground pepper, to taste
- In a large pot, cook the bacon over med-high heat until crisp. Remove the bacon (set aside for later) from the pot with a slotted spoon and drain all but 2 tablespoons of fat.
- Return the pot to the heat. Add the celery and onion, cooking until softened.
- Stir in the garlic and thyme, cook for 1 minute.
- Add the pumpkin ale and reduce by half, approximately 15-20 minutes.
- Stir in the chicken stock and bring the mixture to a boil. Turn the heat to low and simmer.
- In a small saucepan, melt the butter over low heat and stir in the flour. Cook until golden brown, approximately 2-3 minutes and then add the mixture to the soup, whisking until incorporated.
- Continue cooking the soup until it begins to thicken.
- Slowly add the cream and cheese to the soup, stirring until smooth. Stir in the bacon and nutmeg.
- Season with salt and pepper. Serve hot. Note: If the soup is too thick, add more stock one tablespoon at a time.
- This recipe was entered in the contest for Your Best Recipe for When You Want It to Feel Like Fall