📝 About This Recipe
This soul-warming soup is a celebration of the rustic flavors found in the heart of the Midwest and the traditional pubs of England. Combining the sharp, complex tang of aged cheddar with the malty depth of a quality lager, it creates a velvety, thickened base that is both sophisticated and comforting. It’s the ultimate cold-weather indulgence, offering a perfect balance of savory aromatics and a creamy, silken texture.
🥗 Ingredients
The Aromatics
- 6 tablespoons Unsalted Butter (high quality, European style preferred)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 pieces Celery Stalks (finely diced)
- 3 cloves Garlic (minced)
The Base and Thickener
- 1/2 cup All-Purpose Flour (sifted)
- 12 ounces Lager or Amber Ale (room temperature; avoid overly hoppy IPAs)
- 3 cups Chicken Stock (low-sodium, high quality)
- 1 cup Whole Milk (at room temperature)
- 1/2 cup Heavy Cream
Seasoning and Cheese
- 16 ounces Sharp Cheddar Cheese (freshly grated from a block; do not use pre-shredded)
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard (adds a subtle tang)
- 1/2 teaspoon Smoked Paprika
- 1/8 teaspoon Cayenne Pepper (optional, for a tiny hint of heat)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
For Garnish
- 4 slices Bacon (cooked until crispy and crumbled)
- 2 tablespoons Fresh Chives (finely chopped)
- 1/2 cup Popcorn or Croutons (for a classic salty crunch)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven or stockpot, melt the butter over medium heat until it begins to foam slightly.
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2
Add the diced onion, carrots, and celery (the mirepoix). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent but not browned.
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3
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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4
Sprinkle the flour over the sautéed vegetables. Stir constantly for 2-3 minutes to cook out the raw flour taste; the mixture should look like a thick, golden paste.
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5
Slowly pour in the beer while whisking vigorously to prevent lumps from forming. Allow the beer to simmer for 2 minutes to cook off the harsh alcohol bite.
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6
Gradually whisk in the chicken stock and milk. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
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7
Simmer the soup uncovered for 15 minutes, stirring occasionally. The liquid should thicken enough to lightly coat the back of a spoon.
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8
Stir in the heavy cream, Worcestershire sauce, Dijon mustard, smoked paprika, and cayenne pepper.
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9
Turn the heat to the lowest setting. Add the grated cheddar cheese one handful at a time, stirring constantly in a figure-eight motion until fully melted before adding the next batch. Do not let the soup boil once the cheese is added, or it may grain.
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10
Taste the soup and season with kosher salt and freshly cracked black pepper as needed.
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11
For a smoother texture, you can use an immersion blender to partially blend the soup, though many prefer the rustic texture of the diced vegetables.
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12
Ladle the hot soup into warmed bowls. Top generously with crumbled bacon, fresh chives, and a few kernels of popcorn or croutons for the perfect finish.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which will make your soup gritty. Avoid using very bitter IPAs as the boiling process concentrates the hops and can make the soup unpleasantly bitter. If the soup is too thick, thin it out with a small splash of extra warm chicken stock. Keep the heat low when adding the cheese to prevent the proteins from seizing and creating an oily separation. For a vegetarian version, simply swap the chicken stock for a rich vegetable broth and omit the bacon garnish.
🍽️ Serving Suggestions
Serve inside a hollowed-out sourdough bread bowl for a classic pub presentation. Pair with a crisp green salad tossed in a light vinaigrette to cut through the richness of the cheese. Serve alongside warm soft pretzels and extra Dijon mustard for dipping. A glass of the same beer used in the recipe makes for a perfect flavor harmony. Add a side of sliced tart apples (like Granny Smith) to provide a refreshing palate cleanser between bites.