Minnesota Cheddar Ale Soup

READY IN: 1hr
Recipe by Cook4_6

When you grow up less than 30 minutes from Wisconsin, of course you are going to love a good beer & cheese soup!

Top Review by Debbie R.

Excellent soup. It was a little bitter (either from my choice of ale or perhaps needing to reduce the paprika to 2 tsp). However, the texture was perfect. I didn't use the full amount of cheese because of the previous review and wish I had. I wonder if they're familiar with beer cheese soups. I will make this again and use the full amount. DH loved it; 5 stars for him.

Ingredients Nutrition

Directions

  1. In large saucepan, melt butter over medium heat.
  2. Add leeks, carrots, garlic, and bay leaf. Cook, stirring occasionally, until vegetables begin to soften (10-12 minutes). Reduce heat to low and sprinkle flour over vegetables, cook, stirring, 1-2 minutes.
  3. Add milk, pale ale and cream, stirring to combine for 5-6 minutes.
  4. Stir in Worcestershire, paprika, salt and pepper. Bring mixture to a simmer over low heat. Cook 20 minutes, stirring frequently.
  5. Add cheese one handful at a time, stirring until melted before adding additional cheese (do not boil).
  6. Discard bay leave.
  7. Spoon into bowls and garnish with crushed pretzels.

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