Cheddar Ale Soup

Soups, Stews, and Chowders


3 tablespoons butter, divided

pinch salt

¼ cup yellow onion, minced

¼ cup red bell pepper, diced

¼ cup green bell pepper, diced

2 cloves garlic, minced

3 tablespoons all-purpose flour

1 cup Free State Ad Astra Ale

3 ounces cream cheese

3 cups cream

2 teaspoons salt

½ teaspoon white pepper

1 teaspoon hot sauce

Fresh parsley to taste

Fresh thyme to taste

6 ounces Alma white or yellow cheddar, grated


In 1 tablespoon butter with the salt added, cook onion, peppers and garlic until onion is transparent.

Add remaining butter and flour, stir well and cook mixture on medium-low heat for 5 minutes, stirring often.

Add beer in small increments, mixing smooth after each addition.

Cut cream cheese into smaller chunks and add to mixture. Mash and stir cream cheese until it is completely melted into mixture.

Gradually add cream to mixture, mixing smooth after each addition. You may want to use a whisk at this point. Add seasonings, stir and heat to 160 degrees, being careful not to heat beyond this temperature.

Add cheese in three increments stirring smooth with a whisk after each addition. If cheese is not melting after 30 seconds, check temperature and add heat if necessary.

If soup is thin, add more cheese. If soup is thick, add milk.