Adapted from my mother and my Vermont auntie Marcy's recipe. The original recipe, which calls for pancetta and chicken stock, can be found here.
Notes:
Worcestershire sauce is not vegetarian, so if you are adhering to a vegetarian diet, omit it, or seek out a vegetarian/vegan variety of Worcestershire sauce.
Rating
5 stars ( reviews)
Keywords
cheddar, cheese, soup, vegetarian
Ingredients
1/4 cup olive oil
3 to 4 cups diced onions, from 2 to 3 onion
2 to 3 cups diced celery, from 1 small head
3 to 4 cups diced carrots, 5 to 6 carrots
2 to 4 cups diced red bell pepper, from 2 peppers
2 to 3 cups diced, peeled red potato, from 4 to 5
2 teaspoons kosher salt, plus more to taste
3 tablespoons Dijon mustard
A few sprigs of thyme, leaves removed from stems
6 cups vegetable stock or water
12 ounces beer
3.5 cups milk, 2% or whole
4 cups grated cheddar cheese, about 1 lb.
2/3 cup flour
dashes Worcestershire, see notes above
dashes hot sauce
Fresh cracked pepper to taste
Bread for serving
Categories
Soup
Cuisine
American
Steps
Heat the oil in a large pot over high heat. When it shimmers, add the onions, carrots, celery, and pepper. Season with a big pinch of kosher salt. Give it a stir. Cover the pot and immediately turn the heat to low. Cook for 15 minutes.
Add the thyme, potato, and stock, and simmer until the potato is soft, about 10 minutes. Add the beer.
Heat the milk in a separate pot until it just barely boils. Place the cheese in a large bowl, and toss it with the 2/3 cup flour. Add this cheese-flour mixture to the hot milk and stir until the cheese has melted and the mixture has thickened slightly.
Add the milk mixture to the pot with vegetables and stock. Add the mustard, sauces, and salt and pepper to taste — I add at least 2 teaspoons kosher salt. At this point, it’s important to stir often as the ingredients will try to stick to the bottom of the pot. Simmer gently for at least 10 minutes. The soup will thicken as time goes on — as the liquids reduce and as the potato continues to release starch as it breaks down.
Taste again before serve with bread.
Reviews
Lisa on 2023-01-24 (5 stars): What type of beer do you recommend?
Dani on 2023-10-15 (5 stars): Thank you so much for sending out this recipe today in your email! Oh my gosh, this is incredible. Perfect for the gray cool fall day we are having. I used an Oktoberfest lager and the beer flavor was very mild. I think next time I’m going to use an IPA for a little more punch. The chopping does take a while, but I took your suggestion and made stock at the same time and listened to an audiobook in the background. I like cooking so I didn’t mind at all. I made a full batch so I can share with my neighbors. Thank you again, friend.
Brewster on 2023-11-05 (5 stars): Great recipe Ali! My mom and I have been loving your recipes and we just ordered your cookbook. Thanks for your hard work!
Julia on 2023-11-13 (5 stars): My friend came over yesterday and made this fabulous soup. I love that it’s brothy yet hearty. Instantly one of my favorite recipes that I am going to make again and again. I also loved the post and reading the cozy story that went along with the recipe.
jenifer haehn on 2024-12-10 (5 stars): Just finished making this for a church supper! OMGoodness, so delicious. The Dijon is a brilliant addition-gives it a teeny tiny bite. I'm sure it will be polished off completely :)
