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Cinnamon Ridge Beer Cheese Soup

Use Cinnamon Ridge Yellow Cheddar Cheese to create a tasty-heart comfort food soup.
Print Recipe
Course Soup
Cuisine American
Servings 8 People
Calories 565 kcal

Equipment

  • 1 Dutch Oven

Ingredients
  

  • 4 Slices Thick Cut Bacon
  • 1 ½ Cups Carrots - Diced
  • 1-1/2 Cups Yellow Onion - Diced
  • 1-1/2 Cups Celery - Diced
  • 2 tbsp Garlic - Minced (6 cloves)
  • ½ tsp Sea Salt
  • ¼ tsp Cayenne pepper optional
  • ⅓ cup Butter you can use unsalted if you like
  • ⅓ cup All-purpose flour
  • 1 (12 oz) can Pilsner-style beer Or our favorite
  • 2 Cups Whole milk or half-and-half
  • 3 Cups Broth - Chicken or vegetable
  • 1 tbsp Dijon Mustard I used Boetjes mustard - a local mustard here.
  • 2 tsp Worcestershire sauce
  • 1 tsp Dry Mustard
  • 1 tsp hot pepper sauce or to your taste preference
  • 12 oz Cinnamon Ridge Shredded Cheddar Cheese (3 cups) you can purchase shredded or shred your own
  • Popped plain popcorn for garnish

Instructions
 

  • Cut the bacon into pieces and add to a large Dutch oven.
  • Cook over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
  • Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. I shut the burner off and let the vegetable steam. That works as well.
  • Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
  • Add butter and cook, stirring constantly, until melted.
  • Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
  • Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
  • Stir in broth and half-and-half; bring to a boil. Reduce heat to medium. Cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes. 
  • Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
  • Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more. 
    NOTE: To keep the cheese from separating and clumping, do not cook the soup once the cheese has been added.
  • Serve immediately, top with the popcorn and reserved bacon
Keyword Beer Cheese, Cheddar Cheese