Minnesota Cheddar Ale Soup
Get cozy with a bowl of Minnesota Cheddar Ale Soup, a rich and velvety comfort food classic that's perfect for chilly days. This hearty soup combines sharp cheddar cheese, pale ale, and a medley of finely chopped vegetables, including onion, celery, and carrot, for a robust and flavorful base. Enhanced with the subtle tang of Dijon mustard and Worcestershire sauce, plus a hint of paprika and optional cayenne for a warming kick, this soup is a true celebration of Midwest flavors. Ideal for serving with crusty bread or pretzels, it’s a crowd-pleasing dish that will quickly become a family favorite. Ready in just under an hour, this recipe is a must-try for anyone seeking a creamy, cheesy, beer-infused delight.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 stalks celery, finely chopped
- 1 large carrot, finely chopped
- 0.25 cup all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup pale ale or beer of choice
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- optional crusty bread or pretzels (for serving)
Instructions
Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onion, celery, and carrot to the pot. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken or vegetable broth, whisking to combine and avoid lumps.
Add the ale to the mixture and bring to a gentle simmer. Cook for 10-12 minutes, allowing the flavors to meld together.
Reduce the heat to low and stir in the heavy cream, allowing it to heat through without boiling.
Gradually add the shredded cheddar cheese, one handful at a time, stirring until melted and smooth after each addition.
Stir in the Dijon mustard, Worcestershire sauce, paprika, cayenne pepper (if using), salt, and black pepper. Taste and adjust seasonings as needed.
Simmer for another 5 minutes, stirring occasionally, to let the flavors fully develop.
Serve the soup hot with crusty bread or pretzels on the side for dipping. Enjoy the comforting flavors of Minnesota Cheddar Ale Soup!
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 2.6 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 431 mg | 33% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 236 mg | 5% | |
*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.
