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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
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • 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.
  • Add onion, garlic, celery, green pepper, fresh mushrooms, carrots and oil. Saute until vegetables are soften, about 10 minutes.
  • Add flour, and stir constantly for about 4 minutes.
  • Whisk in chicken stock, half & half and beer. Bring to a boil, boil for 1 minute.
  • Reduce heat to a simmer and cook for 10 minutes, stirring constantly.
  • 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.
  • Garnish with chopped chives and crumbled bacon.