Soup Recipes

Cheddar Cheese Soup From Le Cellier

5 from 1 vote
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Soup Recipes
Servings 1 servings
Calories 330 kcal

Ingredients
  

  • 1/4 Pound Bacon
  • 1/2 Red Onion, diced
  • 2 Ribs Celery, diced
  • 2 Tablespoons Butter
  • 1/2 cup Flour
  • 2 cups Chicken Stock
  • 2 cups Whole Milk
  • 8 oz White Cheddar Cheese, shredded
  • 1/2 Tablespoon Tabasco
  • 1/2 Tablespoon Worcestershire
  • Salt and Pepper to taste
  • 1/4 Cup Beer (light beer or lagers work best)
  • Chives and Cooked Bacon for Topping

Instructions
 

  • In a soup pot, cook 1/4 pound chopped bacon, over medium heat for about 5 minutes or until browned, string frequently to prevent burning. ⁠
  • Then add in 1/2 diced red onion, 2 ribs diced celery, and 2 Tablespoons butter. Cook until the onions become transparent, about 5 minutes.⁠
  • Add 1/2 cup of flour and cooking stirring constantly until it becomes a light golden brown, about 5 minutes.⁠
  • Then add in 2 cups chicken stock, boil for 1 minute, then reduce the heat let simmer for 15 minutes, stirring frequently. Add 2 cups whole milk, and simmer for another 15 minutes. ⁠
  • Remove from heat and add in 8 oz white cheddar cheese, 1/2 Tablespoon Tabasco, 1/2 Tablespoon Worcestershire, add salt and pepper to take. Blend with an immersion blender, a regular blender, or food processor until smooth. (I stopped the blend to leave the soup a little chunkier and I loved it) Stir in 1/4 cup warmed beer and fully stir to combine. ⁠
  • Top with chives and crumbled bacon and enjoy! ⁠

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