Recipe courtesy of Amy Chamberlain
Episode: Autumn Pleasures
Save Recipe Print
4 pints



In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Berry Dessert Lasagna

This chilled berry trifle is an easy, crowd-pleasing dessert.


Almost-Famous Broccoli-Cheddar Soup

Recipe courtesy of Food Network Kitchen

Ale and Cheddar Biscuits

Recipe courtesy of Nancy Fuller

Apple and Vermont Cheddar Bread Pudding

Recipe courtesy of Sara Moulton

Vermont White Cheddar Mac N' Cheese Cake

Recipe courtesy of Frank Bonanno

Broccoli-Cheddar Soup

Recipe courtesy of Food Network Kitchen

Cheddar-Potato Soup

Recipe courtesy of Robin Miller

Cheddar-Horseradish Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories