Sinful Cheddar Soup really is genuinely, indulgently, luxuriously cheesy. The sharpness of the cheddar is only one component of the true flavor, a flavor which would make a cheese-monger smile with pride: smoked cheddar adds depth and a richer, savory flavor while Pepper Jack brings the spice. Melted down in a creamy chicken broth and infused with the succulence of bacon, the heat of Sinful Cheddar Soup will make you feel naughty for eating it. But don’t worry, Santa would switch you off the Nice list… provided you serve him up a bowl as well!
Ingredients
- 8 ounces bacon, chopped into 1/2-inch-thick pieces
- 1/4 cup leeks, chopped
- 1 rib celery, finely chopped
- 1 small jalapeño, seeded and finely chopped
- 2 large cloves garlic, minced
- 1 teaspoon coarse salt, divided
- 1 teaspoon freshly cracked black pepper, divided
- 1/4 cup all-purpose flour
- 1 (12-ounce) bottle light lager beer
- 2 cups low-sodium chicken or vegetable broth, plus 1/4 cup, optional, 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 tablespoon 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.
Step 3 –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 and sauté until the veggies have softened, about 2 minutes.
Step 4 –Add the flour and cook, whisking, until the mixture is a light golden color, about 2 minutes.
Step 5 –Whisk in the beer, the broth, and the milk and bring the mixture to a simmer.
Step 6 –Cook, stirring often and reducing the heat if needed to prevent the soup from boiling, until the soup has thickened, about 10-12 minutes.
Step 7 –Stir in the Pepper Jack, the cheddar, the smoked cheddar, the Worcestershire sauce, the remaining salt, and the remaining pepper and cook for 5 minutes.
Step 8 –Taste the soup for seasoning and thin the soup as needed with the extra broth.
Step 9 –Serve with the cooked bacon and the chives.