Entree: United States – Vermont – Vermont Cheddar and Ale Soup

Serving Size: 6

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 8 slices (8 oz / 225 g) thick-cut bacon, chopped
- 8 oz (225 g) cooked ham, diced
- 4 tbsp (56 g) unsalted butter
- 1 tbsp (15 ml) olive oil
- 1 large yellow onion, about 8 oz (225 g), finely diced
- 2 stalks celery, about 100 g, diced
- 1 medium carrot, about 70 g, diced
- 3 cloves garlic (9 g), minced
- 1/3 cup (43 g) all-purpose flour
- 12 fl oz (355 ml) amber ale (locally brewed if available)
- 4 cups (960 ml) low-sodium chicken stock
- 1 lb (454 g) russet potatoes, peeled and cut into 1/2-inch (1–1.5 cm) cubes
- 1 cup (240 ml) whole milk
- 1 cup (240 ml) heavy cream
- 12 oz (340 g) sharp Vermont cheddar, freshly shredded (room temperature)
- 1 tbsp (15 g) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 to 1 1/2 tsp (6–9 g) kosher salt, to taste
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/8 tsp (0.5 g) ground nutmeg
- 2 tbsp (6 g) fresh chives, chopped, for garnish
- Crusty bread or oyster crackers for serving (optional)

Instructions

Short Description:
A hearty, creamy soup made with sharp Vermont cheddar and locally brewed ale, loaded with bacon, diced ham, and potatoes to serve as a satisfying main-course meal. Smooth, slightly bitter notes from the ale balance the richness of cheese and cream.

Regional Notes:
This Vermont version highlights sharp Vermont cheddar and a locally brewed amber ale for a pronounced cheesy depth and a mild bitter-yeast note; it is heartier than generic cheddar soups by adding diced ham, bacon, and potatoes so it stands alone as an entree. Using Vermont cheddar (rather than milder supermarket cheddar) and a regional ale gives a distinctly local flavor profile.

1. Prepare ingredients: shred the cheddar and let it sit at room temperature; dice onion, celery, carrot, garlic, ham, and potatoes; chop bacon.
2. In a large heavy-bottomed pot over medium heat, add the chopped bacon and cook until crisp, about 6–8 minutes. Use a slotted spoon to transfer most of the bacon to a paper towel-lined plate, leaving approximately 1–2 tbsp of bacon fat in the pot.
3. Add the butter and olive oil to the reserved bacon fat. When the butter is melted and foaming, add the diced onion, celery, and carrot. Sauté until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the garlic and cook 30–60 seconds until fragrant.
4. Sprinkle the flour over the softened vegetables and stir to coat; cook the roux, stirring constantly, for 2–3 minutes to remove the raw flour taste (do not let it brown).
5. Slowly whisk in the amber ale until the mixture is smooth, then whisk in the chicken stock until fully combined and lump-free.
6. Add the diced potatoes, bring the pot to a gentle simmer, and cook until the potatoes are just tender, about 10–12 minutes.
7. Stir in the diced ham, Dijon mustard, Worcestershire sauce, nutmeg, salt, and black pepper. Simmer gently for another 4–5 minutes to meld flavors.
8. Reduce the heat to low and stir in the milk and heavy cream; warm through but do not allow the soup to boil (boiling can separate the dairy and cheese).
9. Remove the pot from the heat. In small handfuls, gradually stir the shredded Vermont cheddar into the soup until fully melted and smooth. Work slowly to keep the cheese from clumping; if needed, return the pot to the lowest heat and whisk gently for a minute or two—do not boil.
10. Taste and adjust seasoning with additional salt and pepper if needed. Stir in most of the reserved crisp bacon, leaving a tablespoon or two for garnish.
11. Ladle the soup into bowls, sprinkle with remaining bacon and chopped chives, and serve hot with crusty bread or oyster crackers.