City Market's Vermont Cheddar Ale Soup


SourceCity Market Prepared Foods
Prep time
Cooking time30 minutes
Total time30 minutes


You can choose any dark beer you like for this recipe, but we recommend the Queen City Yorkshire Porter.


2 ounces
onion (chopped)
carrot (chopped)
celery (chopped)
1 quart
stock, chicken
1/4 cup
half & half
1/2 cup
heavy cream
1/2 teaspoon
thyme, dried
2 tablespoons
cornstarch (divided)
6 ounces
beer (dark Vermont option)
4 ounces
cheese, sharp cheddar (shredded)


Bring chicken stock to simmer and keep warm until needed.

Cut bacon into ½” pieces. Cook in large soup pot until brown and crispy. Remove bacon with slotted spoon and set aside, drain fat but leave 1 Tbsp remaining in pan.  Add onion, carrots and celery to the bacon fat. Cook over medium heat until vegetables begin to soften.  Slowly add chicken stock, half & half, heavy cream and beer to vegetables. Add thyme and season with salt and pepper.

Bring soup to a simmer. Combine water and cornstarch to make a slurry. While stirring soup constantly, slowly add the cornstarch mix. Let simmer 5-10 minutes to thicken and cook any alcohol that remains.  Slowly add shredded cheddar and stir until smooth. Garnish with cooked bacon and serve.