Ingredients
Scale
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup Irish pale lager (such as Harp Lager)
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 cups Irish white cheddar cheese, shredded
- 4 oz cream cheese, cubed
- 1 tsp Dijon mustard
- 1/2 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional for extra heat)
- 2 tbsp fresh chives, chopped (for garnish)
- Crumbled crispy bacon (optional garnish)
- Crusty bread (for serving)
Instructions
- Prepare the Base: In a large pot over medium heat, melt the butter. Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables are softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the vegetables and stir well to coat. Cook for about 2 minutes, stirring frequently, until the flour is lightly golden.
- Add the Beer and Broth: Slowly pour in the Irish pale lager, stirring continuously to prevent lumps. Let it simmer for about 3 minutes to cook off the alcohol. Then, add the chicken or vegetable broth, stirring well.
- Incorporate Dairy and Seasonings: Reduce the heat to low and slowly add the heavy cream, shredded Irish cheddar cheese, and cream cheese cubes. Stir gently until all the cheese is fully melted and the soup is smooth. Add the Dijon mustard, paprika, salt, black pepper, and cayenne (if using). Let the soup simmer for another 5 minutes, stirring occasionally.
- Blend for a Smoother Texture (Optional): If you prefer a smooth soup, use an immersion blender to puree the soup until it reaches your desired consistency. For a chunkier texture, skip this step.
- Serve and Garnish: Ladle the soup into bowls and top with fresh chives and crispy bacon crumbles if desired. Serve hot with crusty bread on the side for dipping.