Dublin-Style Beer Cheddar Soup

IngredientsBeverage Alcohol, Cheese, Vegetables
Menu PartSoup
Cuisine TypeEuropean
beer cheddar soup

Irish cheddar and stout add a distinctive edge to this creamy soup, with chunks of carrots, onion, celery and potatoes adding texture. For an on-trend presentation, serve the soup in hollowed-out mini boule breads. 


8 par-baked mini boule
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 1/2 tbsp. butter
3/4 cup flour
6 oz. Irish stout
6 cups half-and-half
4 cups vegetable stock
2 small potatoes, diced
7 oz. Dubliner cheese, shredded


1. Bake mini boule, following directions on case.

2. Saute onions, carrots and celery in butter until just tender, about 8 minutes.

3. Add flour, 4 ounces beer, then half-and-half in small amounts and stir until fully incorporated.

4. Add remaining beer, stock and potatoes. Simmer gently until potatoes are tender, about 10-15 minutes. Stir in cheese until melted.

5. Slice tops off mini boules and remove interior crumb to form a bowl. Ladle soup into bread bowl and serve hot. 

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