Cheddar & Ale Soup Recipe

Prepare aromatics

In a large heavy-bottomed pot or Dutch oven over medium heat, add butter and olive oil. When butter melts and begins to foam, add the diced onion and a pinch of salt. Cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes. Add the minced garlic and diced poblano and cook 2–3 minutes more until softened.

Make the roux

Reduce heat to medium-low. Sprinkle the flour evenly over the softened vegetables and stir to combine. Cook, stirring constantly, for 2–3 minutes to eliminate the raw flour taste but do not allow it to burn.

Deglaze with ale

Gradually pour in the ale while whisking vigorously to prevent lumps. The mixture will bubble; scrape any browned bits from the pot. Let the ale simmer for 2–3 minutes to reduce slightly and cook off some alcohol.

Add liquids and potatoes

Slowly whisk in the chicken stock until smooth. Add the cubed potatoes, salt, black pepper, Worcestershire sauce, and hot sauce if using. Increase heat to bring to a gentle simmer, then reduce heat to maintain a low simmer. Cook uncovered until potatoes are tender when pierced with a fork, about 12–15 minutes.

Finish the base

Once potatoes are tender, stir in the milk and heavy cream. Heat gently — do not boil — until the soup is hot and steaming and slightly thickened, about 4–5 minutes. Taste and adjust seasoning with more salt, pepper, or a splash more Worcestershire if desired.

Temper and add cheeses

Lower the heat to the lowest setting. Ladle about 1 cup of the hot soup into a heatproof bowl with the softened cream cheese and whisk until smooth. Gradually whisk that cheese mixture back into the pot to gently raise the temperature of the cheese and avoid curdling. Add the grated cheddars a handful at a time, whisking until melted and smooth before adding more. Keep the soup on low and avoid boiling once cheese is added to prevent graininess.

Adjust texture

If you prefer a thicker, chunkier soup, mash some of the potato cubes against the side of the pot with a spoon to release starch. For a smoother texture, remove 1–2 cups of soup, puree in a blender until smooth, and return to the pot (use caution with hot liquids). Re-warm gently and check seasoning.

Finish herbs

Stir in most of the chives and parsley, reserving a little for garnish. Keep soup warm on the lowest heat until ready to serve.

Preheat oven to 400°F (200°C). Arrange bacon slices on a rimmed baking sheet lined with foil. Bake until crisp, about 12–18 minutes depending on thickness. Alternatively, cook in a skillet over medium heat until crisp. Transfer to paper towels to drain and chop or crumble just before serving.

Increase oven temperature to 425°F (220°C) after removing bacon. Arrange focaccia slices on a sheet pan, brush lightly with olive oil, and sprinkle with a little coarse sea salt. Toast in the oven 6–8 minutes until edges are golden and crisp. If desired, rub a peeled garlic clove over the warm focaccia for extra flavor.

Ladle soup into warmed bowls. Top each bowl with crumbled bacon and a sprinkle of reserved chives and parsley. Serve with 1–2 slices of toasted sourdough focaccia on the side for dipping. Provide extra ale or crusty bread as desired.