Go Back
+ servings
0 from 0 votes
Smoky Gouda Cheese Soup

Delicious and comforting on a cold winters day.

Course: Dinner, Lunch, Soup
Cuisine: All-American
Keyword: gouda cheese, smokey, Soup
Servings: 8 servings
  • 1/2 pound bacon, sliced into 1/2 inch pieces. Set aside a few tablespoons for garnish.
  • 1 medium  onion, finely chopped
  • 3 garlic cloves, minced
  • 3 celery ribs, finely chopped
  • 1 green pepper, chopped
  • 1 cup fresh mushrooms chopped
  • 2 carrots, peeled and shredded
  • 4 tablespoons  vegetable oil
  • 3/4 cup  all-purpose flour
  • 3 cups chicken stock
  • 4 cups half and half
  • 1 cup room temperature beer
  • 1 pound grated smoked Gouda cheese
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • coarse salt, to taste
  • freshly ground pepper, to taste
  • sliced green onions, garnish
  1. In a 4 to 5 quart Dutch oven, cook bacon over medium heat until crispy. Remove bacon from pan, drain on paper towels, set aside. Drain off bacon fat, leaving 1 tablespoon fat in pan.
  2. Add onion, garlic, celery, green pepper, fresh mushrooms, carrots and oil. Saute until vegetables are soften, about 10 minutes.
  3. Add flour, and stir constantly for about 4 minutes.
  4. Whisk in chicken stock, half & half and beer. Bring to a boil, boil for 1 minute.
  5. Reduce heat to a simmer and cook for 10 minutes, stirring constantly.
  6. Stir in cheese, Tabasco sauce, Worcestershire sauce, salt and pepper, until cheese is melted and soup is smooth. If soup is to thick, stir in a small amount of warm milk.
  7. Garnish with chopped chives and crumbled bacon.