Cheddar and Ale Potage De Vermont

Cozy up with a steaming bowl of Cheddar and Ale Potage de Vermont, an irresistibly rich and creamy soup that perfectly combines comfort and sophistication. This hearty dish features sharp Vermont cheddar cheese, a splash of malty amber ale, and a medley of sautéed vegetables for a depth of flavor that’s both robust and velvety. The creamy base, enriched with heavy cream and gently spiced with Dijon mustard and paprika, wraps you in warmth with every spoonful. Perfect for chilly evenings or a cozy gathering, this potage pairs beautifully with crusty bread or golden croutons for dipping. Ready in under an hour, it’s a must-try for cheese lovers and fans of classic New England flavors.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 tablespoons Unsalted butter
• 1 large Yellow onion, finely chopped
• 1 medium Carrot, finely diced
• 1 medium Celery stalk, finely diced
• 3 cloves Garlic cloves, minced
• 0.25 cup All-purpose flour
• 3 cups Chicken or vegetable stock
• 1 cup Ale (light or amber)
• 1 cup Heavy cream
• 2 cups Sharp Vermont cheddar cheese, shredded
• 1 teaspoon Dijon mustard
• 0.5 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground
• 1 loaf or handful Crusty bread or croutons (optional, for serving)

Directions

Step 1

Melt the butter in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until softened and fragrant.

Step 3

Stir in the minced garlic and cook for an additional 1 minute.

Step 4

Sprinkle the flour over the sautéed vegetables, stirring constantly to coat evenly. Cook for 2 minutes to remove the raw flour taste.

Step 5

Gradually pour in the chicken or vegetable stock, whisking constantly to prevent lumps from forming.

Step 6

Add the ale to the pot and stir to combine. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.

Step 7

Reduce the heat to low and stir in the heavy cream, shredded cheddar cheese, Dijon mustard, paprika, salt, and black pepper. Mix well until the cheese is fully melted and the soup is smooth.

Step 8

Taste the soup and adjust the seasoning with additional salt or pepper, if needed.

Step 9

Remove the pot from the heat and let the soup sit for 5 minutes to cool slightly and thicken further.

Step 10

Serve the potage hot, with crusty bread or croutons on the side for dipping, if desired.

Nutrition Facts

Serving size	(2317.0g)

Amount per serving	% Daily Value*
Calories	3422.9

Total Fat 203.6g	0%
Saturated Fat 120.0g	0%
Polyunsaturated Fat g
Cholesterol 573.0mg	0%
Sodium 8710.1mg	0%
Total Carbohydrate 272.0g	0%
Dietary Fiber 17.0g	0%
Total Sugars 22.0g
Protein 101.3g	0%

Vitamin D 48.0IU	0%
Calcium 1964.1mg	0%
Iron 13.6mg	0%
Potassium 1759.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.1%

Protein: 12.2%

Carbs: 32.7%