Cheddar and Ale Soup with Potato & Bacon

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 slices thick-cut bacon, diced
• 1 medium onion, minced
• 1 small shallot, minced
• 1 medium Yukon Gold potato, peeled and cut into ¼-inch dice
• 1 medium carrot, minced
• 1 small stalk celery, minced
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 1½ cups (one 12-ounce bottle) light-colored ale
• 1 cup chicken stock
• 2½ cups half-and-half
• 1 bay leaf
• Pinch cayenne pepper
• 2 tablespoons dry sherry
• 12 ounces sharp white cheddar cheese, shredded (about 3 cups)
• 1 tablespoon minced fresh thyme leaves
• Salt and ground black pepper, to taste

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the diced bacon in a large pot over medium heat until crisp, about 6 minutes. Remove the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

2. Add the onion, shallot, carrot and celery to the pot and cook over medium heat, stirring, until softened, about 6 to 8 minutes. Add the garlic and cook 1 minute more.

3. Sprinkle the flour over the vegetables and stir for 1 minute. Pour in the ale and chicken stock, scraping up any browned bits. Add the bay leaf and diced potato and bring to a simmer.

4. Reduce the heat to medium-low and simmer, partly covered, for 12 to 15 minutes, until the potato is tender. Remove and discard the bay leaf.

5. Stir in the half-and-half and cayenne pepper. Warm gently for about 3 minutes, making sure the soup does not boil.

6. Stir in the sherry and thyme. Add the cheddar a handful at a time, stirring until melted and smooth, about 3 minutes. Do not let it boil.

7. Season with salt and black pepper to taste. Crumble most of the cooked bacon into the soup, and sprinkle the remaining bacon over each serving.