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Cheddar and Ale Soup with Potato & Bacon

Michelle, Brown Eyed Baker
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

4

slices Bacon, thick-cut

1

Bay leaf

1

Carrot, medium

1

small stalk Celery

1

Garlic clove

1

Onion, medium

1

Shallot, small

1 tbsp

Thyme, fresh leaves

1

Yukon gold potato, medium

1 cup

Chicken stock

2 tbsp

All-purpose flour

1 pinch

Cayenne pepper

1

Salt and ground black pepper

2 1/2 cups

Half-and-half

12 oz

White cheddar cheese, sharp

1 1/2 cups

Colored ale, light

2 tbsp

Sherry, dry