Cheddar Ale Soup with Chili Cheese Popcorn

Half Baked Harvest

Ready in: 60 minutes
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Very Popular

Ingredients

  • 4 slices thick cut bacon, chopped (can be left out if needed)
    Meat
  • 4 tablespoons butter
    Milk, Eggs, Other Dairy
  • 5 tablespoons butter, melted
    Milk, Eggs, Other Dairy
  • 1 rib celery, chopped
    Produce
  • 2 1/4 cups chicken broth
    Canned and Jarred
  • 1 tablespoon chili powder
    Spices and Seasonings
  • 1/4 teaspoon cumin
    Spices and Seasonings
  • 1/2 teaspoon dried thyme
    Spices and Seasonings
  • 1/4 cup flour
    Baking
  • 2 cloves garlic, minced or grated
    Produce
  • 6 green onions, chopped, for serving
    Produce
  • 4 ounces smoked gruyere cheese, shredded
    Cheese
  • 1 cup heavy cream
    Milk, Eggs, Other Dairy
  • 2 cups of your favorite pale ale, divided
    Alcoholic Beverages
  • 1 jalapeno, seed and diced
    Canned and Jarred;Produce;Ethnic Foods
  • 1/2 teaspoon pepper
    Spices and Seasonings
  • 6 cups air popped popcorn
    Savory Snacks
  • 1/4 teaspoon salt
    Spices and Seasonings
  • salt and pepper, to taste
    Spices and Seasonings
  • 1/2 cup sharp cheddar cheese, shredded
    Cheese
  • 16 ounces sharp cheddar cheese, shredded
    Cheese
  • 1 sweet onion, finely chopped
    Produce
  • 2 cup crushed tortilla chips, lightly crushed
    Savory Snacks

Steps

  • In a large soup pot, cook the bacon over medium heat until the bacon is crisp, 5-8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate.
  • Add the onions and a pinch of brown sugar into the pot used to cook the bacon. Cook about 10 minutes, stirring frequently, until softened. At this point, slowly add in some of the beer, let it cook into the onions, add more and continue to cook. Do this until you have used 1/2 cup of beer or until the onions are caramelized to your liking and the beer has evaporated.
  • Add the celery, jalapeo, garlic and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes.
  • Add the other half of the remaining beer and cook until reduced by half, 5 minutes.
  • Add 2 1/4 cups of chicken broth and bring to a simmer.In a small skillet, melt the butter.
  • Add the flour and cook over medium heat, stirring, until lightly browned, about 3 minutes. Slowly and carefully whisk this roux into the soup until incorporated and bring to a simmer. Cook the soup until thickened, about 8-10 minutes.
  • Add the heavy cream, cheddar cheese + gruyere cheese and the remaining beer. Simmer, stirring occasionally, until thick and creamy, about 15 minutes. Stir in half of the bacon and season with salt and pepper. Ladle the soup into bowls and serve with the chili cheese popcorn, the remaining crumbled bacon and green onions.To make the chili cheese popcorn whisk together the butter, chili powder, cumin and a good pinch of salt and pepper.
  • Place the popcorn and crushed tortilla chips on a baking sheet and pour the butter mixture over the popcorn. Toss well. Sprinkle the popcorn with cheese and bake five minutes.
  • Remove from the oven and serve warm with the soup.

Nutrition

  • Calories: 1628.86  cal  (81.44%)
  • Fat: 122.73  g  (188.82%)
  • Saturated Fat: 66.9  g  (418.14%)
  • Carbohydrates: 74.84  g  (24.95%)
  • Sugar: 6.66  g  (7.39%)
  • Cholesterol: 328.84  mg  (109.61%)
  • Sodium: 2402.53  mg  (104.46%)
  • Alcohol: 4.6  g  (25.57%)
  • Protein: 54.52  g  (109.03%)
  • Calcium: 1416.51  mg  (141.65%)
  • Phosphorus: 1158.65  mg  (115.87%)
  • Vitamin A: 4116.98  IU  (82.34%)
  • Vitamin K: 66.47  µg  (63.3%)
  • Zinc: 7.89  mg  (52.63%)
  • Vitamin B2: 0.86  mg  (50.86%)
  • Selenium: 35.3  µg  (50.43%)
  • Magnesium: 188.37  mg  (47.09%)
  • Vitamin E: 5.47  mg  (36.48%)
  • Vitamin B12: 2.07  µg  (34.44%)
  • Fiber: 7.97  g  (31.89%)
  • Vitamin B6: 0.61  mg  (30.4%)
  • Copper: 0.55  mg  (27.74%)
  • Manganese: 0.54  mg  (26.95%)
  • Vitamin C: 21.98  mg  (26.64%)
  • Iron: 4.69  mg  (26.04%)
  • Folate: 103.21  µg  (25.8%)
  • Potassium: 802.05  mg  (22.92%)
  • Vitamin B3: 4.43  mg  (22.16%)
  • Vitamin B5: 2.01  mg  (20.15%)
  • Vitamin B1: 0.28  mg  (18.55%)
  • Vitamin D: 1.91  µg  (12.75%)

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