Recipe Background
Cheddar soup with layered flavors, bacon aroma, and smoky richness.
Cheddar soup wraps you in warmth, combining a medley of cheeses for a velvety texture and a hint of smoke from the cheddar. As it simmers, the aroma of bacon wafts through the kitchen, complemented by the subtle spiciness of jalapeño. The blend of leeks and garlic adds depth, creating a savory foundation that elevates each spoonful.
Crafting this soup is an exercise in layering flavors. Render the bacon slowly to capture its rich essence, which mingles with the sautéed vegetables, infusing them with its savory goodness. When the flour meets the golden fat, stir steadily until it shifts to a light, toasty hue—this roux not only thickens the soup but infuses it with a gentle nuttiness.
Inviting friends to share this dish ensures a cozy gathering; the first taste is creamy and cheesy, balanced by the crisp bacon's contrast. Each bowl offers a harmony of sharp cheese and whispering spice, delighting the senses. A sprinkle of fresh chives adds color and a hint of tang, rounding out the experience.
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
- 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.
- Using a slotted spoon, transfer the bacon to a paper-towel-lined plate.
- 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.
- Add the flour and cook, whisking, until the mixture is a light golden color, about 2 minutes.
- Whisk in the beer, the broth, and the milk and bring the mixture to a simmer.
- Cook, stirring often and reducing the heat if needed to prevent the soup from boiling, until the soup has thickened, about 10-12 minutes.
- 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.
- Taste the soup for seasoning and thin the soup as needed with the extra broth.
- Serve with the cooked bacon and the chives.
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