Cheddar Ale Soup with Bacon is a rich, comforting soup that brings together sharp cheddar cheese, malty ale, and smoky bacon in one indulgent bowl. Rooted in pub-style and Irish-American cuisine, this soup is known for its velvety texture and bold, savory depth. The ale adds a subtle bitterness that perfectly balances the creamy cheese, while bacon provides irresistible smoky notes.
Ideal for chilly evenings, cozy lunches, or casual entertaining, this soup feels both hearty and luxurious. Served with crusty bread or a warm pretzel, Cheddar Ale Soup transforms simple ingredients into a deeply satisfying comfort-food experience.
I love this recipe because it’s warm, filling, and full of layered flavors. The combination of cheese, ale, and bacon creates a soup that feels indulgent yet familiar. It’s perfect when you want something cozy and satisfying without being complicated to prepare.
This is a must-try dish because it delivers classic pub flavors in an easy, homemade format. It’s rich without being overwhelming, great for gatherings, and endlessly comforting. If you love cheese-forward dishes, this soup will quickly become a favorite.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: About 45 minutes
Servings: 4–6 servings
Calories: Approximately 480 calories per serving
Course: Soup / Main Course
Cuisine: American / Irish-Inspired
The soup begins with crisp bacon and a buttery onion base, followed by a roux for thickness. Broth, ale, and dairy are added gradually, and the soup is finished with melted cheddar for a smooth, creamy consistency.
Step 1: Cook the Bacon
In a large pot, cook bacon over medium heat until crisp. Remove bacon and set aside, leaving the drippings in the pot.
Step 2: Sauté Aromatics
Add butter to the pot, then sauté onion until soft and translucent. Add garlic and cook briefly.
Step 3: Make the Roux
Sprinkle flour over the onions and stir constantly for 1–2 minutes to remove the raw flour taste.
Step 4: Add Liquids
Slowly whisk in broth, followed by ale. Bring to a gentle simmer, stirring until slightly thickened.
Step 5: Add Dairy and Cheese
Lower heat and stir in milk and cream. Gradually add cheddar cheese, stirring until fully melted and smooth.
Step 6: Season and Finish
Stir in Dijon mustard, smoked paprika, salt, and pepper. Add most of the bacon, reserving some for garnish.
Serve hot in bowls topped with extra bacon, shredded cheese, or chives. Pair with crusty bread, garlic toast, or soft pretzels for dipping.
Spicy Cheddar Ale Soup
Add cayenne pepper or diced jalapeños.
Vegetarian Version
Omit bacon and use vegetable broth with smoked paprika.
Extra Cheesy Soup
Add a mix of cheddar and Gruyère.
Broccoli Cheddar Ale Soup
Add steamed broccoli florets before serving.
Gluten-Free Option
Use gluten-free flour or cornstarch slurry.
Refrigerator:
Store in an airtight container for up to 3 days.
Freezer:
Freezing is not recommended due to dairy separation, but it can be frozen for up to 1 month and reheated gently with stirring.
Cheddar Ale Soup with Bacon is a rich, hearty soup that delivers classic pub comfort in every spoonful. With its creamy texture, sharp cheddar flavor, and smoky bacon finish, it’s perfect for cold days or cozy nights in. Easy to make and deeply satisfying, this soup is sure to become a go-to comfort food favorite.
Cheddar Ale Soup with Bacon is a rich, comforting soup that brings together sharp cheddar cheese, malty ale, and smoky bacon in one indulgent bowl. Rooted in pub-style and Irish-American cuisine, this soup is known for its velvety texture and bold, savory depth. The ale adds a subtle bitterness that perfectly balances the creamy cheese, while bacon provides irresistible smoky notes.
