Vermont Cheddar Cheese Soup

ALEXANDRA'S KITCHEN
28Ingredients
105Minutes

Ingredients

US|METRIC
  • 1/2 cup pancetta (small-diced, about 4 oz.)
  • 1 tablespoon olive oil
  • 1 onion (large, diced)
  • 2 carrots (diced, to yield about a cup)
  • 2 celery (ribs, diced, to yield about a cup)
  • 1 red bell pepper (large, diced)
  • 2 tablespoons fresh thyme
  • 1 red potato (large, peeled and diced)
  • 6 cups chicken stock (preferably homemade*)
  • 12 ounces beer (such as Otter Creek Copper Ale or Nut Brown Ale, I used an Amber ale)
  • 3 1/2 cups whole milk
  • 3 tablespoons Dijon mustard
  • 3 dashes worcestershire
  • 2 dashes hot pepper sauce (or more, such as Tabasco)
  • kosher salt
  • freshly ground pepper
  • 4 cups sharp cheddar cheese (grated, about a pound)
  • 2/3 cup flour
  • Italian parsley (fresh, optional)
  • butter (for greasing the pan)
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon sugar
  • 9 Amber Ale
  • 1 beer
  • 4 tablespoons butter
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