Cheddar and Ale Potage De Vermont
Cozy up with a steaming bowl of Cheddar and Ale Potage de Vermont, an irresistibly rich and creamy soup that perfectly combines comfort and sophistication. This hearty dish features sharp Vermont cheddar cheese, a splash of malty amber ale, and a medley of sautéed vegetables for a depth of flavor that’s both robust and velvety. The creamy base, enriched with heavy cream and gently spiced with Dijon mustard and paprika, wraps you in warmth with every spoonful. Perfect for chilly evenings or a cozy gathering, this potage pairs beautifully with crusty bread or golden croutons for dipping. Ready in under an hour, it’s a must-try for cheese lovers and fans of classic New England flavors.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 1 large Yellow onion, finely chopped
- 1 medium Carrot, finely diced
- 1 medium Celery stalk, finely diced
- 3 cloves Garlic cloves, minced
- 0.25 cup All-purpose flour
- 3 cups Chicken or vegetable stock
- 1 cup Ale (light or amber)
- 1 cup Heavy cream
- 2 cups Sharp Vermont cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 loaf or handful Crusty bread or croutons (optional, for serving)
Instructions
Melt the butter in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute.
Sprinkle the flour over the sautéed vegetables, stirring constantly to coat evenly. Cook for 2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable stock, whisking constantly to prevent lumps from forming.
Add the ale to the pot and stir to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
Reduce the heat to low and stir in the heavy cream, shredded cheddar cheese, Dijon mustard, paprika, salt, and black pepper. Mix well until the cheese is fully melted and the soup is smooth.
Taste the soup and adjust the seasoning with additional salt or pepper, if needed.
Remove the pot from the heat and let the soup sit for 5 minutes to cool slightly and thicken further.
Serve the potage hot, with crusty bread or croutons on the side for dipping, if desired.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 29.7 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 446 mg | 34% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 285 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
