Jul 14 2026
Restaurants›The Divide Bar & Grill›The Divide Bacon Ale Cheddar Soup Recipe

The Divide Bacon Ale Cheddar Soup Recipe

Inspired by The Divide Bar & Grill
Time45m
Serves4

Creamy cheddar soup made with brown ale, bacon and jalapeños

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Ingredients

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Base Ingredients

Liquids

Cheese and Seasoning

Method

Preparation

  1. 1

    Cook the Bacon

    In a large pot over medium heat, cook the bacon until crispy. Remove the bacon from the pot and place it on a paper towel to drain excess fat. Once cooled, crumble the bacon into small pieces and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, remove excess bacon fat, leaving about 2 tablespoons. Add the chopped onion and sauté for about 5 minutes until softened. Add minced garlic and diced jalapeño pepper, cooking for an additional 2-3 minutes until fragrant.

  3. 3

    Make the Roux

    Sprinkle the flour over the sautéed vegetables and stir well to combine. Cook for about 1-2 minutes to remove the raw flour taste.

Cooking

  1. 4

    Add Liquids

    Slowly pour in the brown ale while whisking to prevent lumps. Follow with the chicken broth, stirring continuously. Bring the mixture to a simmer.

  2. 5

    Thicken the Soup

    Allow the soup to simmer for about 15 minutes, stirring occasionally until it thickens slightly.

  3. 6

    Add Cream and Cheese

    Lower the heat and stir in the heavy cream, followed by the shredded sharp cheddar cheese. Continue stirring until the cheese is melted and the soup is creamy.

  4. 7

    Season the Soup

    Add salt, black pepper, and paprika. Mix well to incorporate all flavors. Adjust seasoning to taste.

Serving

  1. 8

    Serve and Garnish

    Ladle the soup into bowls and top with crumbled bacon for garnish. Optionally, add a sprinkle of extra cheese or jalapeños for added flavor.

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