October 27, 2021

Jensen Cheddar & Ale Soup

Jensen Cheddar & Ale Soup


  •  2 slices of bacon, diced
  • 2 tablespoons butter
  • 1/2 medium red onion, diced
  • 2 medium leeks, white and pale green parts only, sliced thinly
  • 2 celery ribs, sliced thinly
  • 4 medium carrots, diced
  • 2 minced garlic cloves
  • 1 teaspoon of dry mustard
  • fresh ground pepper and sea salt
  • 1/4 cup flour
  • 1 (12 oz) bottle of ale
  • 2 cups of whole milk
  • 2 cups chicken broth ( 1 cup reserved)
  • 4 cups grated Jensen Cheddar
  • 1 cup green onion, sliced thinly (for garnish)
  • 4 slices of bacon, cooked and crumbled (for garnish) 


  • Add the diced bacon to a large heavy-bottomed pot set over medium-high heat. Cook until the bacon fat is released and the bacon begins to get crisp.
  • Add the butter and onions and cook until the onion is translucent.(approx. 3 mins)
  • Add the leeks, celery, carrots, dry mustard, a small pinch of sea salt, and a pinch of fresh ground pepper.
  • Saute until the vegetables soften, stirring often, approx. 5-8 minutes
  • Sprinkle in the flour and cook for another 3 minutes, stirring so it is well mixed.
  • Pour in the Ale and cook until the liquid reduces by half  (the Ale smell will eventually evaporate) about 7 minutes.
  • Whisk in the milk and the cup of chicken stock. Continue to cook for about 10 minutes, allowing the flavours to mingle. Whisking occasionally.
  • Use a hand blender to blend the ingredients into a smooth puree.
  • Add grated Jensen Cheddar to puree in batches, stirring often as it melts. (Keep the soup at a simmer, don't allow it to boil) When all of the cheese has melted, check for consistency; if you would like the soup a bit thinner, add the reserved stock.
  • Taste and adjust seasonings to personal preference. When serving, garnish with green onion and crumbled bacon.