Cheese is a literal gift from above. So, who doesn’t want a whole bowl of melty, creamy cheese to enjoy?! There could be no better name for Delightful Cheddar Soup because it’s just that… delightful! It’s savory, rich, smooth, and perfect for dipping your favorite slice of toasty, crusty bread into. Your belly is sure to be full and your tastebuds are sure to be thrilled anytime Delightful Cheddar Soup has made an appearance at the table!
Ingredients
- 8 ounces bacon, chopped into 1/2-inch-thick pieces
- 1/4 cup leeks, washed thoroughly and chopped
- 1 celery rib, finely chopped
- 1 small jalapeño, seeded and finely chopped
- 2 large cloves garlic, minced
- 1 teaspoon coarse salt, divided, plus more as needed
- 1 teaspoon freshly cracked black pepper, divided, plus more as needed
- 1/4 cup all-purpose flour
- 1 (12-ounce) bottle light lager or pilsner beer
- 2 cups low-sodium chicken or vegetable broth, plus more as needed for thinning the soup
- 1 cup whole milk, warmed
- 1 1/2 cups pepper jack cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup smoked cheddar cheese, shredded
- 1 tablespoons Worcestershire sauce
- 2 tablespoons chives, minced
Directions
Step 1 –In a large pot over medium-low heat, cook the bacon until the fat is rendered and the cubes are crisp, about 6-8 minutes.
Step 2 –Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain.
Step 3 –Reduce the heat to low and add the leeks, the celery, the jalapeño, the garlic, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper to the bacon fat.
Step 4 –Sauté the veggies until softened, about 2 minutes.
Step 5 –Add the flour and cook, whisking often, until the mixture is lightly golden in color, about 2 minutes.
Step 6 –Whisk in the beer, the broth, and the milk and bring the mixture to a simmer.
Step 7 –Reduce the heat to medium-low and cook, stirring often, until the soup has thickened, about 10-12 minutes.
Step 8 –Stir in the pepper jack, the cheddar, the smoked cheddar, the Worcestershire sauce, the remaining salt, and the remaining pepper.
Step 9 –Cook the soup until the cheese melts and incorporates into the soup, about 5 minutes.
Step 10 –Taste the soup for seasoning and add more broth if needed to thin the soup.
Step 11 –Garnish the broth with the bacon, the chives, and the pepper.
Step 12 –Serve hot.
