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Cheddar-Ale Soup

December 2006

Your rating: None Average: 3.4 (58 votes)

Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use low-fat milk and only a little oil and keep the flavor strong with zesty, sharp Cheddar cheese. Precooked diced potatoes, which you can get at many supermarkets, keep this recipe super speedy. Regular diced red potatoes also work—you'll just need to increase the cooking time.



READER'S COMMENT:
"Making this soup only using the recipe is bland. However adding cayenne pepper kicks it up several notches. I also add more cheddar maybe a full 2 cups, i never measure, guesstimate. Bags of pre-cooked pots sound gross to me so I use only...
Cheddar-Ale Soup

21 Reviews for Cheddar-Ale Soup

09/28/2009
Anonymous

I thought this recipe was good, not great, but good. We used a very sharp cheddar, and I felt that the taste while heavy on potato, was similar to that of mac'n'cheese. It's the consistency and creaminess of the soup that blow me away. It felt like a very, rich indulgent soup, only change I would make would be to add some kind of extra spice to give it a little kick and set the flavors off without using salt. I did find that this recipe took much longer to prepare than I anticipated. I did not use precooked potatoes, and by the time I had made my own and prepped all of the other ingredients, it turned out to be quite a lengthy cooking project. Leftovers were great for lunch the next day. Perfect for a wintery, chilly day. I'd definitely make it again, if I had precooked potatoes and the time set aside for it.

Kim, New York, NY

Comments
09/28/2009
Anonymous

I made this with Maudite Ale & Cabot Cheddar and pureed it for a finer texture. I agree that it was quite bland (I did cook the potatoes in salted water). The red pepper and cheese garnish helped a bit, but in the end we added salt and Worchester sauce for more flavor. It was also heavy on the potatoes. Next time, I would probably cut the amount of potatoes in half and use all broth instead of broth + water.

Penelope, Burlington, VT

Comments
09/28/2009
Anonymous

This soup was VILE - absolutely inedible. I have relied on Eating Well for close to 20 years and this is only the second recipe to fall into the "Awful" category. I pureed the soup to give it a smooth consistency but even that did not help.

Dana, VA

Comments
09/28/2009
Anonymous

Cant wait to make it sounds good and i eat anything with potatoes =) yum

Dani, Mansfield, OH

Comments
09/28/2009
Anonymous

Having read the previous comments, and since it was close to Halloween, I used Michelob's Jack's Pumpkin Spice Ale, added extra cheese, then seasoned with salt and pepper. I left the soup a little bit chunky and my grown grandson and I enjoyed it with chunks of fresh baked bread as we painted the outside of my house in the nice unusually warm fall weather. We were warmed inside and out.

GMT Holladay UT, Holladay, UT

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