May the Luck of the Irish be with you!
Beer, cheddar and bacon! I can’t think of a more delicious combination. This yummy soup fits the bill for a tradition this St. Patrick’s Day. Serve it for lunch this holiday or alongside your Corned Beef and Cabbage dinner. Either way I think you will love it!
You can certainly make this soup the day ahead for a time saver.
Click here for a printable version Beer, Cheddar & Bacon Soup
To make this soup you will need:
16 ounces of aged white cheddar ( I used Oscar’s Cheddar which is aged three years); crumbled or grated
4 slices of D’Artagnan Berkshire Slab Bacon ( sliced 1/4 inch thick) cut into 3/4 inch pieces
3 Idaho Potatoes; peeled and diced
2 Carrots; peeled and diced
1 Sweet Onion; diced
3 Stalks of celery; diced
32 ounce container of chicken stock
12 ounce bottle of beer
Freshly ground salt and pepper
To begin the soup, cook up the bacon in the same pot that you will simmer the soup. This should take about 8-10 minutes.
Once the bacon is crispy, remove with a slotted spoon to a platter to drain.
If there are not enough bacon drippings in the pot you can add some olive oil. Add the potatoes, carrots, onion and celery to the pot and sauté until softened; about 7-8 minutes.
Now you can add the 32 ounce container of chicken stock and the bottle of beer. Give the soup a good stir and let it come to boil. Cover the pot and turn the heat to a medium/low simmer. Let the soup simmer for 40-45 minutes until the veggies are cooked through.
When the soup has finished its simmer, turn off the flame and use an immersion blender to cream the veggies together. Gently stir in the crumbled cheddar and stir until smooth. If you would like your soup to be a little thicker, you can whisk in a teaspoon or so of cornstarch or rice thickener. Now you can stir in the crispy bacon, reserving a few pieces for garnish if you wish.
Serve alongside your corned beef and cabbage for a fun, traditional meal!
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- Start by stopping at The Butcher to pick up 16 ounces of Oscar’s Aged White Cheddar and 4 quarter- inch thick slices of slab bacon. The Butcher will slice it for you, so be sure to let him know that you are using it in soup.
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- You will also need a 32 ounce container of chicken stock, 2 carrots, a sweet onion, 3 Idaho potatoes, 3 stalks of celery and some freshly ground salt & pepper.
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- This D’Artagnan Berkshire Slab bacon is so delicious without being too salty.
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- Oscar’s Smoked Cheddar is brought to us straight from the Adirondack Mountains.
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- Aged three years! So Yummy!
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- It’s easiest to put the soup together when you have chopped and prepped all of your ingredients ahead of time. Peel and dice the carrots and potatoes. Dice the onion and the celery.
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- Bacon! Cut the bacon into 3’4 inch pieces.
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- I used the chef knife to roughly chop up the cheese. You could grate it if you prefer.
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- Start by cooking the bacon in the same pot that you will simmer the soup .
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- It should take 8-10 minutes to cook up the bacon nice and crispy. Set it aside to drain on a paper towel.
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- Add the chopped onion, potatoes, carrots and celery to the pot and let them cook until softened. If there are not enough bacon drippings you can add some olive oil.
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- The veggies should cook for about 7-8 minutes.
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- Add the 32 ounce container of chicken stock and one bottle of beer.
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- Bring the soup to a boil.
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- Cover, and lower the heat to a simmer.
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- Simmer the soup until the veggies are completely cooked. This should take about 40-45 minutes.
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- After the soup has simmered for about 45 minutes, turn off the flame, and use an immersion blender to cream the soup together.
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- This is what you will end up with!
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- Now you can add the shredded cheddar.
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- Give it a stir.
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- It should melt quickly leaving you with a super creamy soup. If you would like the soup to be a little thicker, you can use one teaspoon of cornstarch or rice thickener at this point.
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- Season with fresh ground salt and pepper. Stir in the bacon, leaving several pieces to garnish the soup.
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- Mmmmm
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- May the Luck of the Irish be with you!
Chowfancy 
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