Cheddar-Ale Soup

  • Average Rating: (0 / 5)
  • Serves: 4
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

This soup is really yummy and really easy to make. In it’s most basic form, it isn’t the healthiest recipe, but you can try different kinds of cheeses (low-fat cheddar doesn’t melt quite as nicely, but it saves a lot of fat!) You can also sub out the heavy cream for some lighter variety, I’ve even tried thickening it with sour cream when I use a lower fat milk. I first tasted cheddar-ale soup at Pub on the Docks in Huntsville, in Muskoka. Since then I’ve tried different recipes I’ve seen online and on TV. I recently saw an episode of Chef at Home than inspired me to make it again.


  • 1/2 Cup Butter
  • 1 Large Onion, diced
  • 2 Cloves Garlic, minced
  • 1 Carrot, peeled and diced
  • 2 Stalks Celery, diced
  • 1/4 Cup All Purpose Flour
  • 12 Ounces Dark Ale
  • 1 Cup Heavy Cream
  • 2 Cups Cheddar Cheese, grated
  • 1 1/2 Tablespoons Dijon Mustard
  • 1 1/2 Cups Chicken Stock (or vegetable stock)
  • Sea Salt
  • Coarsely Ground Black Pepper
  • Worcestershire Sauce


Step 1

In a large pot, melt your stick of butter.

Step 2

Add your onion and cook until they are golden brown.

Step 3

Add the carrots, celery and garlic to the onions and sautee for a few minutes.

Step 4

To the veg and butter, whisk in 1/4 cup of flour - this will be your thickener. Let this cook for about three minutes.

Step 5

Add beer, stock, cream and Dijon, and let the soup come together and thicken for around five minutes.

Step 6

Add the cheese, a small amount at a time, and stir it so it fully incorporates into the soup.

Step 7

Add a few splashes of Worcestershire Sauce, and salt and pepper to taste. Enjoy!

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