Cheddar Ale Soup with Bacon and Garlic Croutons

There will come a time, approximately 72 hours from now, that the thought of another piece of turkey will make you want to cry. The idea of one more bite of stuffing, or another mountain of mashed potatoes smothered in gravy, will make you groan in discomfort. I CAN’T TAKE ANY MORE GREEN BEAN CASSEROLE, you’ll think. And at that point, you’ll be thankful for this recipe – for something warm, comforting, and cheesy, that has NOTHING to do with a Thanksgiving table. It’ll be perfect to make on Saturday morning, and keep warm on the stove while you decorate the Christmas tree… and then to heat up the leftovers on Sunday afternoon, when you’re so burned out on cooking that you can barely even LOOK at food. Pick up the ingredients when you make that last run to the grocery store on Thursday morning, because you forgot chicken stock… you’ll be glad you did.

Cheddar Ale Soup with Bacon and Garlic Croutons

Cheddar Ale Soup with Bacon and Garlic Croutons
serves 4-6

4 T butter
2 medium leeks
2 medium carrots, diced small
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken stock
2 cups whole milk
12oz bottle of ale
1 T worcestershire
1.5 t ground mustard
8oz sharp white cheddar, grated
8oz monterey jack, grated*
6 slices bacon, cooked and crumbled
6oz bread, cubed
olive oil
garlic powder
kosher salt
black pepper

*Two notes about the cheese. First: DO NOT use pre-grated cheese. You definitely want to grate your own cheese for this soup, so you get a nice, smooth texture. Second: if you LOVE sharp cheddar cheese, you can certainly use all cheddar cheese in the soup. I found it to be a bit too sharp for my taste that way, so next time I’ll make it with half sharp cheddar and half monterey jack, as indicated in this recipe.

Cheddar Ale Soup with Bacon and Garlic Croutons

1.) First, you need to clean your leeks. Grab a large bowl, and fill it 3/4 of the way with cold water. Cut the roots and dark green parts off the leeks, then cut them in half lengthwise. Cut those halves into 1/4″ thick half moon slices, and toss them into the bowl of water. Use your hands to break up the leaves and swish them around. Allow the leeks to sit in the water for about 5 minutes longer, without disturbing them.

2.) Heat a large pot over medium heat. Add the butter; once it has melted and browned just slightly, add the carrots, and stir to coat with the butter. Gently grab handfuls of the leeks from the water (being careful not to disturb the water too much), squeeze as much excess water out as you can, and add them to the pot. Discard the dirty water left behind by the leeks.

3.) While the vegetables cook, prep your croutons. Preheat your oven to 375°; line a baking sheet with foil, and add the cubed bread to it. Toss the bread with a couple teaspoons of olive oil, a couple good shakes of garlic powder, and a good pinch of kosher salt. Spread the bread into a single layer on the baking sheet, and bake for about 10 minutes, until golden brown.

4.) Allow the vegetables to sweat and cook down for about 5 minutes, seasoning with a pinch each of salt and pepper. Add the garlic and cook until fragrant, about a minute.

5.) Sprinkle the flour over the vegetables, and stir to coat. Let the vegetable and flour mixture cook for about 2 minutes, so the raw flour taste can cook out. Pour in the beer, and scrape the bottom of the pot with a wooden spoon, to lift any browned bits.

Cheddar Ale Soup with Bacon and Garlic Croutons

6.) Slowly pour in the milk and stock, whisking as you do. Once all the liquids have been added, add the worcestershire and ground mustard, and another pinch each of salt and pepper. Allow the soup to come to a simmer, and let it simmer til it thickens slightly, about 5-10 minutes.

7.) Turn the heat to low, and add the cheese to the soup in 4 or 5 batches, whisking each addition into the soup completely before adding the next. When all the cheese had been added, allow the soup to heat back through over low heat (about 5 minutes), and then serve topped with bacon and croutons.

Cheddar Ale Soup with Bacon and Garlic Croutons

Not much better in life than a soup with an entire pound of cheese in it, am I right?? This soup is velvety and rich and cheesy, but somehow it manages not to be super heavy. The croutons add a nice crunch, and the bacon lends some smoke… and the cheese makes it cheesy, because cheese was sent to us directly from heaven, to make us happy, and so we should use it at every available opportunity. Or something like that. Either way, this soup is fantastic and super tasty, and it contains no trace of turkey or stuffing or cranberry sauce, so it’s the perfect way to reintroduce yourself to the world of non-Thanksgiving food. You’re welcome.

Cheese is my copilot,
Tina

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2 thoughts on “Cheddar Ale Soup with Bacon and Garlic Croutons

  1. I am making THE SHIT out of this soup this weekend. (That sounded awkward.) Like you said, perfect for Put-Up-The-Tree-Saturday. Thanks for posting!

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