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  • 4 thick-cut bacon slices, cut into 3" strips
  • 2 T unsalted butter
  • 1 large yellow onion, diced
  • 2 each carrots and celery, diced
  • 3 garlic cloves, minced
  • 1/3 C all-purpose flour
  • 1 C pale ale
  • 1 T worcestershire sauce
  • 2 C each milk and chicken broth
  • 1 1/4 lb sharp cheddar chese, shredded
  • Kosher salt and ground pepper, to taste
  • Toasted croutons for garnish
  • White truffle oil for drizzling


Servings 6


Step 1

In 4 1/2 quart Dutch oven over medium-high heat, cook bacon 8 minutes; drain on paper towels. Discard all but 2 T fat in pot. Reduce heat to medium, melt butter. Add onions, carrots and celery; cook, covered, 20 minutes. Add garlic; cook one minute. Add flour; cook, stirring occasionally, 3-4 minutes. Add ale; cook, stirring constantly, 2-3 minutes. Add worcestershire, milk and broth; bring to a simmer over medium-high. Reduce heat to medium-low; simmer 10-12 minutes. Puree with immersion blender.
Set pot over medium-low heat; add cheese by handfuls, stirring constantly; do not boil. Season with salt and pepper. Ladle soup into bowls. Garnish with croutons and bacon; drizzle with white truffle oil.


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