Chef D's Aged Cheddar Beer Soup
Chef D's Cheddar Beer Soup
We collaborated with Chef Darrell Folck on this Beer Cheddar Soup recipe made with our 2-Year Extra Aged Cheddar and Deschutes Beer Black Butte Porter. This creamy rich soup is perfect for cold weather comfort food. You can easily swap in any of our flavored cheddars for this soup. We think Pepper Alpine, Vampire Slayer, or In Your Face would be fantastic!!
Try it out and let us know what you think!
2 Tbs Butter
1 Medium Onion, small dice 1/4 inch cube
3 Garlic Cloves, minced
3 Russet Potatoes, skinned and cut into bite size pieces
2 12oz Bottles of Deschutes Black Butte Porter
16 oz grated Face Rock Extra Aged Cheddar (about four cups)
32 oz Heavy Cream
1 Bay Leaf
Salt & Pepper to taste
Hot Sauce (optional)
In a large pot, sweat onions in butter. Add garlic and bay leaf.
Add 1.5 of the beers and reduce down by 75%.
Reduce heat to barely a simmer and add in cream and the diced potatoes. Cook 45 minutes to an hour until the potatoes are soft.
You could choose to puree the soup or leave the potatoes in nice bite size pieces, so it has some texture.
Slowly fold in the grated cheese until melted and season with salt and pepper to taste. Hot sauce can be added if you like.
Use the remaining beer to adjust the consistency of the soup if it is too thick, or save it for yourself!
Bacon lardons, scallions sliced thin, some grated cheese, croutons with some garlic butter and cheese on it, its endless, we all have our favorites.