A new fall classic, Smoked Cheddar Pumpkin Beer Soup is ready in just 30 minutes.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: beer soup
Servings: 6servings
Calories: 542kcal
Author: Kellie
Ingredients
3strips of thick cut baconcut into 1/2 inch pieces
1celery stalkdiced (about 3/4 cup)
1large vidalia onionchopped (about 1 1/2 cups)
3garlic clovesminced
2tablespoonschopped fresh thyme
1 12-ouncebottle Pumpkin Ale
2cupslow-sodium chicken stock
3tablespoonsunsalted butter
4tablespoonsflour
1cupheavy cream
1/2poundsharp white cheddarshredded
4ouncessmoked cheddarshredded
1/4teaspoonground nutmeg
kosher salt and fresh ground pepper
Instructions
In a large pot, cook the bacon over med-high heat until crisp. Remove the bacon (set aside for later) from the pot with a slotted spoon and drain all but 2 tablespoons of fat. Return the pot to the heat. Add the celery and onion, cooking until softened. Stir in the garlic and thyme, cook for 1 minute. Add the pumpkin ale and reduce by half, approximately 15-20 minutes. Stir in the chicken stock and bring the mixture to a boil. Turn the heat to low and simmer.
In a small saucepan, melt the butter over low heat and stir in the flour. Cook until golden brown, approximately 2-3 minutes and then add the mixture to the soup, whisking until incorporated. Continue cooking the soup until it begins to thicken. Slowly add the cream and cheese to the soup, stirring until smooth. Stir in the bacon and nutmeg. Season with salt and pepper. Serve hot.
Note: If the soup is too thick, add more stock one tablespoon at a time.