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Bacon & Cheddar Ale Soup

by High Hampton Inn, Chef: Sean Ruddy

2 Strips bacon
2 tbs bacon fat (rendered from bacon crumbles)
2 tbs all-purpose flour
1 bunches leeks (white part, sliced thinly cross-grain)
1/2 cup yellow onions (diced)
2 each white potatoes (peeled and cubed)
1 tbs garlic (minced)
1/2 tsp white pepper
1/2 tsp nutmeg
1 tbs salt
1/4 cup white wine
2 cups chicken stock
1 cup heavy cream
1/2 cup ale
1 cup aged sharp cheddar cheese (shredded)

  1. Cook the bacon and drain on a paper towel,  reserving the bacon fat separately
  2. Chop the bacon into tiny pieces, set aside
  3. In a large stock pot, heat the bacon fat and add the onions, leeks, garlic and spices, and
  4. Cook the veggies until soft.
  5. De-glaze with white wine
  6. Add the potatoes, stock, ale and enough water to cover the potatoes and let simmer for about 20 minutes.
  7. Puree until smooth, using an immersion mixer, or food processor
  8. Add the cream, and half of the chopped bacon and let simmer 10 minutes more.
  9. Add in cheddar cheese a little at a time until it thickens.
  10. Garnish with remaining bacon bits.


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