I was very disappointed by this soup. I wish I had read the previous reviews prior to making it. We couldn't taste the beer at all, and the soup had almost no flavor. I added a multitude of spices to make it edible.
From EatingWell: December 2006
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.
21 Reviews for Cheddar-Ale Soup
Did not like this soup at all. Couldn't taste anything but bland potatoes even though I added extra ingredients and doctored it up as best I could with other seasonings it was still blah. Don't recommend or will ever make this again.
Didn't taste cheese or beer when prepared as directed; had to doctor it up substantially with seasonings and Worcestershire; let it cook down until thicker to concentrate flavor and then added more beer; turned out to be edible, but would not make it again.
We did it by the book (using fresh potatoes) and the result was as reported by others, bland. So to jazz it up we added a significant more amount of cheese as well as some salt and chipotle powder. Final result.. AMAZING :) I would say try this recipe, tasting as you go to find what additions work best for you.
This soup was amazing! I made a number of adjustments based on personal taste and previous comments. The soup turned out phenomenal! It is soooo good and just what I was hoping for from a cheddar ale soup.
-added 1 shallot and 2 cloves of garlic to the chopped onion
-added a little crushed red pepper to the onion mix while it cooked
-used an excellently flavorful beer (Smuttynose Old Brown Dog Ale)
-used fresh red potatoes instead of frozen precooked
-used all beef broth instead of veg broth and water
-mashed to a lumpy texture
-used half & half instead of milk
-used excellent cheeses (7 oz block of dubliner, 8 0z block of aged extra sharp cheddar)
-at the end added 3 splashes of Worcestershire Sauce
Clearly, this is not the healthiest version now, but it is maybe the best cheddar ale soup I've ever had! No joke. Absolutely fantastic.