Recipe courtesy of Amy Chamberlain

Vermont Cheddar and Ale Soup

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  • Level: Easy
  • Yield: 4 pints
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2 tablespoons butter

1 large onion, diced

2 carrots, diced

2 ribs celery, diced

1 red bell pepper, diced

2 tablespoons thyme

1 chef potato, peeled, diced

8 cups chicken stock

1/2 cup butter

1/2 cup flour

12 ounces Otter Creek Copper Ale

4 cups milk

3 tablespoons Dijon mustard

3 dashes Worcestershire sauce

2 dashes hot pepper sauce

1 tablespoon Kosher salt

Freshly ground black pepper

2 cups plus 1 cup Grafton Vermont cheddar cheese

Chopped parsley


  1. 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.