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Ale and Cheddar Soup

[heart_this] · Mar 9, 2012 · 108 Comments

Ale and Cheddar Soup

A heavenly ale and liquid melted cheddar soup seasoned with smoky bacon and spicy jalapeno pepper that is pure comfort in a bowl!

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When I came across a recipe for an ale and cheddar soup recently on From and Away I immediately pinned it thinking that it would be perfect to make some time around St. Patrick’s Day. In addition to the ale and cheddar this soup contains plenty of bacon and spicy jalapenos peppers so there was really no way that I could resist making it! This recipe starts out by cooking the bacon, and I used a double smoked bacon to add a smokiness, and then uses the bacon grease to saute the onions, celery and jalapeno peppers so that you do not loose any of that bacon-y goodness. Next up is some garlic and thyme for flavour followed by some flour to thicken the soup before adding the ale and broth. With the soup containing both ale and cheese I added some mustard and Worcestershire sauce which always makes for a great flavour combo. The soup is of course finished off with plenty of cheddar cheese and some heavy cream.
Lets not even try to fool ourselves here, there is nothing at all healthy about this soup, but it is so so good! Can you just imagine drinking a warm liquid cheese ale with a mellow spicy heat and the hint of smoky bacon? I am already craving another bowl!

Ale and Cheddar Soup

Ale and Cheddar Soup

Ale and Cheddar Soup

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 4

A heavenly ale and melted cheddar cheese soup seasoned with smoky bacon and spicy jalapenos that’s pure comfort in a bowl!

ingredients
  • 1/2 pound bacon, cut into 1 inch slices
  • 1 onion, diced
  • 2 stalks celery, diced
  • 2 jalapeno peppers, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 2 tablespoons butter
  • 1/4 cup flour (rice flour for gluten-free)
  • 2 cups chicken broth (or vegetable broth)
  • 2 cups ale (gluten-free for gluten-free) (or more broth)
  • 1 teaspoon dijon mustard
  • 1 tablespoon worcestershire sauce
  • 1/2 cup heavy cream (or milk)
  • 2 cups cheddar cheese, shredded
  • cayenne, salt and pepper to taste
directions
  1. Cook the bacon in a large saucepan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
  2. Add the onion, celery and jalapeno and cook until tender, about 10 minutes.
  3. Add the garlic and thyme and cook until fragrant, about a minute.
  4. Add the butter, let it melt and start bubbling, before sprinkling on the flour and letting it cook until it starts to turn golden brown, about 2-3 minutes.
  5. Add the broth, and ale, and deglaze the pan before adding the bacon and then let cook for 10 minutes.
  6. Add the mustard, Worcestershire sauce, cream, and cheese and cook, until the cheese has melted, without bringing it back to a boil.
  7. Season with cayenne, salt and pepper to taste and enjoy.
Slow Cooker: Implement step 1, optionally implement steps 2 & 3, implement step 4, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese and letting the cheese melt.
Option: Omit the bacon and use 2 tablespoons of butter or oil instead.
Nutrition Facts: Calories 658, Fat 61g (Saturated 29g, Trans 0.8g), Cholesterol 158mg, Sodium 1167mg, Carbs 22g (Fiber 1g, Sugars 7g), Protein 28g

Nutrition by: Nutritional facts powered by Edamam
Similar Recipes:
Beer Mac n Cheese Soup
Bacon Double Cheeseburger Soup
Roasted Cauliflower and Aged White Cheddar Soup
French Onion Soup
Broccoli and Cheddar Soup
Guinness Lamb Stew
Slow Cooker French Onion Soup

More soup recipes!

Bacon, Crockpot, Food, Gluten-free, Low-carb, Recipe, Slow Cooker, Soup, St Patricks Day

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Reader Interactions

Comments

  1. anniebakes says

    March 9, 2012 at 1:34 am

    this sounds almost too good to be true, and looks so good!! anne

    Reply
  2. stef de fla says

    March 9, 2012 at 1:52 am

    That's totally indecent but totally yummy!

    Reply
  3. Jeremy Bates says

    March 9, 2012 at 2:57 am

    Wowza! This is a great sounding recipe and I vow to make it myself. Jalapenos…yum!

    You know, many of us eat the same foods over and over again, so you are right in searching out new recipes. I like to watch Chef Gordon Ramsay's 'Kitchen Nightmares' when I can as the differing restaurants give me ideas on new things to eat.

    I am getting this recipe now. Thanks!

    Reply
  4. Ambika says

    March 9, 2012 at 4:45 am

    Hey Kevin, visiting you after a long time today! The soup looks incredibly delicious!

    Reply
  5. Kristen @ The Endless Meal says

    March 9, 2012 at 4:48 am

    This looks so delicious! I've been searching for the perfect St. Patty's Day recipe and I think I've just found it. 🙂

    Reply
  6. wackywoman says

    March 9, 2012 at 5:14 am

    I can't wait to try this one!

    Reply
  7. Debs @ The Spanish Wok says

    March 9, 2012 at 8:03 am

    This sounds and looks totally delicious.

    April marks my new blogger event called The Soup Kitchen. You would be most welcome to join in at http://thespanishwok.blogspot.com/2012/03/soup-kitchen-bloggers-event.html

    Reply
  8. Banana Wonder says

    March 9, 2012 at 8:09 am

    Mmmm this soup represents everything I want right now! Love the spicy touch.

    Reply
  9. mireia badia says

    March 9, 2012 at 8:54 am

    Absolutely unhealthy but absolutely good!!!

    Reply
  10. Rosa's Yummy Yums says

    March 9, 2012 at 9:10 am

    So soothing! A perfect combo. I love the addition of chili.

    Cheers,

    Rosa

    Reply
  11. Jacquelineand.... says

    March 9, 2012 at 10:02 am

    Oh yes, we're definitely making this one!

    Reply
  12. Pam says

    March 9, 2012 at 12:42 pm

    You can't eat healthy all the time!

    Reply
  13. Mal says

    March 9, 2012 at 2:42 pm

    Yum! This looks so good

    Mal @ The Chic Geek

    Reply
  14. Jennifer | Mother Thyme says

    March 9, 2012 at 3:59 pm

    This soup is amazing! It is definitely comfort in a bowl.

    Reply
  15. Rocky Mountain Woman says

    March 9, 2012 at 5:31 pm

    I am always looking for a new cheddar cheese soup recipe. It's my favorite guilty pleasure

    Reply
  16. Malcolm says

    March 10, 2012 at 4:41 am

    Thanks for trying out our recipe, Kevin! We're big fans, and it was a treat to see one of our dishes on your site. 🙂 Keep up the great work!

    Reply
  17. Kindra @ wickfreeforever.com says

    March 10, 2012 at 1:46 pm

    MMM great idea for St. Patty's day and the Jalapenos make it looks just that much better!

    Reply
  18. Alaiyo Kiasi-Barnes says

    March 10, 2012 at 2:42 pm

    I've never been a big fan of "cheese soup," but this looks so much more complex and flavorful. I'm so thrilled whenever I see you have a new blog post as your recipes are different and exciting.

    Reply
  19. Carrie says

    March 10, 2012 at 7:56 pm

    This looks amazing and has all of my husband's favorite ingredients. I'd love to make it for St. Patrick's Day. I feel dumb asking but do you think I could feed this to my kids? Is 10 minutes long enough to cook out the alcohol? Thanks!

    Reply
  20. Chris says

    March 10, 2012 at 8:38 pm

    Beer cheese soup is one of my favorite soups ever. I have a base recipe that I use but I'll give this one a try too.

    Reply
  21. Kathryn says

    March 11, 2012 at 3:42 pm

    Kevin– not a closet sized kitchen, but as my brother says, a step-saver kitchen! 😉

    Thanks for the recipe share.

    Reply
  22. [email protected] says

    March 12, 2012 at 2:56 am

    That's my all time favorite type of soup. Totally making this one Kevin – it looks amazing!

    Reply
  23. Kevin says

    March 12, 2012 at 11:02 am

    Carrie: You can cook it a bit longer and it should be fine.

    Reply
  24. Amy Brocato Pearson says

    March 12, 2012 at 4:40 pm

    I made it this weekend for dinner guests. They LITERALLY licked the bowl.

    Reply
  25. Katie Frank says

    March 16, 2012 at 2:01 pm

    How many ounces is a bottle of ale?

    Reply
  26. Lerdal Family says

    March 16, 2012 at 8:17 pm

    I can't wait to try this!!! I am going to make it for a big group…do you think I can just double the recipe without changing anything?

    Reply
  27. Kevin says

    March 17, 2012 at 5:12 pm

    Lerdal Family: Yes, you can just double everything. Enjoy!

    Reply
  28. Kevin says

    March 17, 2012 at 5:27 pm

    Katie Frank: A standard beer bottle at 12 ounces will do, though you could use more if you like. 🙂

    Reply
  29. Tam says

    March 19, 2012 at 2:34 pm

    This soups looks like a keeper, all the flavors we like! I will definitely be trying this recipe. But I am curious as to what ale you used?

    Reply
  30. Kevin says

    March 19, 2012 at 9:52 pm

    Tam: Most recently I used a local one, Mill Street TankHouse Ale.

    Reply
  31. Anonymous says

    March 23, 2012 at 11:09 pm

    Mmmmm! Made it with veggie broth and without the bacon for a nice Lenten meal. YUMMY.

    But next time will TOTALLY add back bacon!

    Reply
  32. Burkie says

    March 26, 2012 at 12:35 am

    Unfortunately, this did not turn out good for me. I think I bought the wrong kind of ale. Malcolm mentions using Bass or another type and I used a Sierra Pale Ale. Rather than tasting all those wonderful diverse flavors, I tasted sour/bitter/beer..or my garlic may have been bad. 🙁 I'm going to try the recipe again and try a smoother ale.

    Reply
  33. Anonymous says

    July 25, 2012 at 12:46 am

    Made it tonight with Brooklyn Ale…DELICIOUS!

    Reply
  34. Jessica says

    July 31, 2012 at 12:57 pm

    I am making this tonight but I am not too sure what kind of beer to use.. We have a lot of local brews around here (Florida) but I have zero idea of what to use. Do I need a darker/hoppy beer or a pale ale?
    Thanks!!

    Reply
  35. Kevin says

    August 3, 2012 at 9:23 am

    Jessica: I generally like to go with a pale ale but a lot of ales will work well and one that you enjoy drinking is a good way to go.

    Reply
  36. Anonymous says

    August 17, 2012 at 8:23 pm

    This turned out really good! Perfect for a football game day! I used Coors Light…why I hav Coors Light in my house I'll never know, but I was able to use it up in this recipe. It was great!

    Reply
  37. Thrifty Crafter says

    August 19, 2012 at 3:36 am

    I made this tonight for dinner…we really liked it, but all the cheese kind of went to the bottom and got stuck. It melted and I made sure I cooked it awhile longer…any tips or tricks to get the cheese more incorporated INTO the soup instead of at the bottom of my bowl? Can I use velveeta cheese next time- I think it may melt better…

    Reply
    • Susan Sitler says

      March 3, 2022 at 7:12 pm

      Did you dice the cheese first? And you need to use a low heat and melt it slowly, stirring constantly. Oh PLEASE do not use Velveeta. It’s not even real cheese and it would compromise the flavor!

      Reply
  38. Anonymous says

    August 21, 2012 at 8:51 pm

    Made this today with a porter soup and topped mine off with some crushed mustard pretzels. yummy!

    Reply
  39. Kevin says

    August 24, 2012 at 6:44 pm

    Thrifty Crafter: Cheddar cheese will do that when it is brought to a boil. After adding the cream and cheese, let the cheese melt without brining it back to a boil.

    Reply
  40. Tessa says

    August 30, 2012 at 4:17 pm

    Anything that is home cooked and includes some jalapenos I deem healthy. SURE its loaded with calories and fat, etc. But it was made with love and not full of who knows what from fast food kitchen, or even restaurant kitchen. I can't wait to make this!

    Reply
  41. Marissa Miller says

    September 1, 2012 at 6:34 pm

    Just made this with Fat Tire Ale I also added diced potatoes to make the soup last longer. It turned out amazing. I also added a bit more garlic, but I just like garlic.

    Reply
  42. Laura WyldeThyme says

    September 10, 2012 at 4:04 am

    This looks wonderful!

    Reply
  43. JO-D says

    September 11, 2012 at 8:48 pm

    Did you take the seeds out of the Jalapenos? I know that can make a HUGE difference in the amount of "heat"

    Reply
  44. Kevin says

    September 14, 2012 at 1:11 pm

    JO-D: I left the seed in because I like the heat but you can remove them to reduce the heat.

    Reply
  45. Meredith says

    September 19, 2012 at 4:25 pm

    So excited to make this- my absolute fav! I have a group of friends that are waiting on me to make this for the next Bears game! 🙂

    Reply
  46. Sharon says

    September 24, 2012 at 12:16 am

    I have to watch the jalapeno I like family doesn't
    How spicy is it heat wise? I love your blog.

    Reply
  47. Kevin says

    September 24, 2012 at 1:43 pm

    Sharon: If your family really does not like the heat you can omit the jalapeno peppers altogether and this soup will still be awesome. Otherwise I recommend that you cut back on the jalapenos and add them a little at a time, testing as you go to get the soup up to the level of heat that you like.

    Reply
  48. Joan Schmidt says

    September 25, 2012 at 1:22 am

    Just went through your favorites. Many of them sound wonderful, but all those mushrooms! I personally think of mushrooms as little morsels of poison, since I am allergic to them. In some cases I can just leave them out, but other recipes I won't be trying.

    Reply
  49. Anonymous says

    September 26, 2012 at 1:35 am

    So maybe dumb question but does it end up with a beer flavor? Not a fan of beer but sometimes you can actually taste it in recipes, sometimes you can't…

    Reply
  50. Kevin says

    September 27, 2012 at 9:22 am

    Anonymous: The ale definitely influences the flavour of the soup but it does not taste like you are drinking a beer.

    Reply
  51. Anonymous says

    October 7, 2012 at 7:16 pm

    This soup is amazing!Thank you so much for sharing.

    Reply
  52. Suzanne McDonald Aziz says

    October 11, 2012 at 6:45 pm

    Can you define heavy cream?

    Reply
  53. Anonymous says

    October 11, 2012 at 10:57 pm

    Has anyone tried adding potatoes to this recipe?

    Reply
  54. Anonymous says

    October 15, 2012 at 11:12 am

    My wife and I really like it…and we added some shrimp at the end. The whole thing to us tasted like a bacon wrapped shrimp diablo…so we did and it was very good.

    Reply
  55. Kevin says

    October 18, 2012 at 2:17 pm

    Suzanne McDonald Aziz: Heavy cream is also called whipping cream with about 35-40% MF. You could also substitute something lighter if you prefer.

    Reply
  56. Kevin says

    October 18, 2012 at 2:18 pm

    Anonymous: Potatoes would definitely work in this soup!

    Reply
  57. Kevin says

    October 18, 2012 at 2:19 pm

    Anonymous: I like the sound of the shrimp version!

    Reply
  58. Kim says

    October 18, 2012 at 4:25 pm

    Awesome! Absolutely perfect!

    Reply
  59. BK190 says

    October 18, 2012 at 11:32 pm

    This is delish! I used my emulsifier to make it smoother. It was sooooo good

    Reply
  60. Ann Lindell says

    October 25, 2012 at 5:27 am

    Mine turned out pretty good. But had an odd flavor.. I'm thinking next time I might use less thyme?

    Reply
  61. Lindsay says

    October 29, 2012 at 6:38 pm

    I don't drink or buy beer. Is there a suggestion you have for replacing the ale in the soup?

    Reply
  62. Kevin says

    October 30, 2012 at 10:08 am

    Lindsay: You could replace the ale with more broth.

    Reply
  63. Kelly says

    November 2, 2012 at 3:26 pm

    Kevin, I made this last night for a crowd and everyone loved! Thanks for a great recipe!

    Reply
  64. Anonymous says

    November 11, 2012 at 4:12 pm

    Kevin: You said you use pale ale but what brand do use use? I drink coors light im thinking of using, but would like to try it your way first. Any ant suggestion on a brand

    Reply
  65. Midwestern yummers says

    November 11, 2012 at 6:46 pm

    Just the right amount of heat combined with bacon, beer and cheese. It was very good!

    Reply
  66. Good Food Good Friends says

    November 14, 2012 at 12:48 am

    Oh wow! You're killing me!!!!

    Reply
  67. JJ Blandford says

    November 16, 2012 at 4:36 am

    This is the perfect soup for a crisp fall night. Perfect amount of heat! We loved this!

    Reply
  68. Kevin says

    November 16, 2012 at 4:01 pm

    Anonymous: I like Keiths IPA but you cannot go wrong with your favourite brand. Enjoy!

    Reply
  69. Anonymous says

    December 1, 2012 at 11:52 pm

    This had a great taste, but stayed very, very watery. Wouldn't even thicken up with the cornstarch method. Not sure what I did wrong, but I'll definitely try again!

    Reply
  70. Anonymous says

    December 3, 2012 at 10:39 pm

    Delicious. I used an immersion blender right before adding cheese. I use New Castle and it is awesome! I also only used one pepper because only my husband can handle the heat. It's delicious!

    Reply
  71. Sara says

    December 4, 2012 at 2:25 am

    We just made this tonight and it was amazing! We used New Castle Brown Ale and it was wonderful!! Thanks for the recipe!

    Reply
  72. Anonymous says

    December 7, 2012 at 7:18 pm

    If I use just a regular beer (bud light, etc) and not a pale ale will it affect the Tate of the soup?

    Reply
  73. Kevin says

    December 8, 2012 at 4:39 pm

    Anonymous: It will affect the taste of the soup but if you enjoy Bud Light then it will only make it better for you.

    Reply
  74. Kevin says

    December 8, 2012 at 4:41 pm

    Anonymous: Strange, the flour should have thickened it and the additional cornstarch should have as well.

    Reply
  75. Anonymous says

    December 12, 2012 at 8:37 pm

    I used a dark Ale and about half a pint lol but the boyfriend loved it and the recp. calls for 2-4 I used 4 and am thinking I will most def only use two jalapenos next go round 🙂

    Reply
  76. Kevin says

    December 17, 2012 at 1:40 am

    Anonymous: Glad you and your boyfriend enjoyed it! I like is spicy so went with 4 jalapenos but you can go for less and remove the seeds if you prefer it milder.

    Reply
  77. Anonymous says

    December 19, 2012 at 10:19 pm

    I made this the other night and it came out amazing!!! I added cooked potatos and then blended the whole thing before adding the beer. Everyone that tasted it said it was to die for! Thanks for the great recipe!!!!

    Reply
  78. Anonymous says

    December 23, 2012 at 7:35 pm

    How many cooked potatoes would you recommend adding?

    Reply
  79. Kevin says

    December 24, 2012 at 5:50 pm

    Anonymous: One large or two medium potatoes should be about right. Enjoy!

    Reply
  80. Anonymous says

    December 26, 2012 at 4:51 pm

    I made this recipe & it was delicious! Everyone loved it.

    Reply
  81. Julie {Another Chance Ranch} says

    January 9, 2013 at 6:09 pm

    I featured your Ale & Cheddar Soup on my blog today. Love it, by the way! Thanks for sharing!

    Reply
  82. Beth says

    January 14, 2013 at 7:52 am

    Would non-alcoholic beer be fine to substitute? I like the flavor in cooking but don't drink as well.

    Reply
  83. Teresa says

    January 15, 2013 at 11:55 pm

    I made this for dinner tinight and we loved it. I used Newcstle and loved tbe flavor even though I am not a beer drinker. Thanks for a wonderful recipe.

    Reply
  84. Kevin says

    January 18, 2013 at 2:16 pm

    Beth: Yes, you could use a non-alcoholic beer though most of the alcohol cooks out of the beer.

    Reply
  85. Amanda Principato says

    February 2, 2013 at 7:32 pm

    Kevin, I am loving your site. Made this soup for my cafe's Flavor Fest last night — amazing reviews. Thanks for the inspiration and a new take on an old favorite.
    Also, your photos are fabulous! Great work.

    Reply
  86. dtaylor0415 says

    March 11, 2013 at 12:53 pm

    made this the other night…delicious! i added spicy sausage to the soup;)

    Reply
  87. Anonymous says

    March 20, 2013 at 3:59 am

    Can I use half and half or milk instead of the cream? I realize it may not be as creamy. Thanks so much!

    Reply
  88. Kevin says

    March 20, 2013 at 9:59 am

    Anonymous: Half and half or milk would also work. Enjoy!

    Reply
  89. Unknown says

    March 27, 2013 at 11:43 pm

    Thanks so much for this great recipe! I made it for an office luncheon and 4x the recipe. Unfortunately I didn't add enough butter and flour so it's not thick. It's actually almost separated. It tastes awesome and I can't wait to try it again but is there anything I can do to thicken the leftovers? Thanks so much!

    Reply
  90. Kevin says

    March 29, 2013 at 4:05 pm

    Unknown: You could cook some more butter and flour and add it to the soup to thicken it up a bit more.

    Reply
  91. Anonymous says

    April 3, 2013 at 1:59 am

    I pinned this recipe on Pinterest forever ago but don't get to make soup often as my hubby doesn't like soup nor does he like beer and wine used in food (yeah, i know, he's picky) plus i live in TX so soup weather is few and far between. Any who, it was cool and drizzley here all day so i decided soup was in order and made thus recipe with a few minor alterations for what i had on hand and it was fabulous and even my hubby couldn't stop singing its praises! Thank you so much for sharing it!

    Reply
  92. Bailey Kirby says

    October 6, 2013 at 6:25 pm

    I made this last winter and it was an instant hit in our household! I'm still dreaming about fixing it again this winter!

    Reply
  93. tiffany antico says

    October 14, 2013 at 2:10 am

    I made this and it was very very good but really really spicy i would say to put a little less jalapenos!

    Reply
  94. Anonymous says

    October 29, 2013 at 11:33 pm

    This is SO good, eating it right now!! So glad I found you and your recipes!! Thank you!

    Reply
  95. tao of badass says

    October 30, 2013 at 7:56 am

    That's totally indecent but totally yummy!

    Reply
  96. Amanda says

    November 13, 2013 at 1:53 am

    I made this tonight, and it's very good! I think its probably best with sharp cheddar. I only had mild, but it was still delicious 🙂

    Reply
  97. Lotuspixie says

    January 4, 2014 at 10:13 pm

    Just made this recipe, and it was delicious, but I'd make a few changes: as written, the soup came out too strong and too thick, so adding quite a bit more broth, cream, and cheese would help–there are a lot of ingredients with bitter notes (the jalepenos, the ale, the sharp cheddar), and it can be a little overwhelming.

    Reply
  98. Anonymous says

    January 8, 2014 at 4:54 am

    It was great but I used sharp cheddar and added an extra cup of cheese(will add even more next time) I think it needed double the bacon and double the Jalapenos(I like spicy). Thanks for the recipe!!!

    Reply
  99. Anonymous says

    January 24, 2014 at 6:49 pm

    This was very good but WAY too much thyme. I would probably omit completely next time around. Also, added extra cup of sharp cheddar. TY!

    Reply
  100. CJ - Food Stories says

    February 15, 2014 at 7:23 pm

    Nice ~ would love to see this submitted at FoodFotoGallery.com so I can share with all my foodie friends 🙂

    Reply
  101. Shelly says

    September 4, 2014 at 3:33 am

    If I omit the flour and replace with Xanthan gum, it's a healthy, low-carb treat. I'm a supertaster (autistic) so I'd replace the jalapeno with leek for a more rarebitty taste.

    Reply
  102. Anonymous says

    October 9, 2017 at 10:43 pm

    Added some roasted poblano peppers to the mix and roasted my jalapeños as well. Amazing!

    Reply
  103. Chrystina says

    October 21, 2019 at 8:19 pm

    This is the most amazing ale cheddar soup I have ever had. This recipe has ruined restaurant beer cheese soup for me. Nothing will ever compare.

    Reply
  104. Patsy A Permenter says

    October 15, 2020 at 7:42 pm

    I made this soup last night, and it was so totally amazing. I am having a luncheon next week, and since this was so very good, I am going to serve this with some crunchy bread, followed by a taco salad with guacamole and sour cream. I know this wonderful soup will be a hit. I left some of the seeds in the jalapenos so there would be just a slight amount of heat. Everyone raved about it when I made it last night and said the heat was perfect.

    Reply
  105. Kallie says

    March 15, 2021 at 4:42 pm

    Kevin, or anyone else out there, how about turning this into a beer cheese dip? Would I omit the broth or add it last little by littl until desired thickness is reached?

    Loved this recipe as soup. Delicious! Thanks!

    Reply
    • kevin says

      March 22, 2021 at 8:06 am

      This would make an amazing dip! I would start adding the broth a little at a time to get to the desired level of thickness.

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
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