Cheddar and Ale Soup

It’s time to brighten up your midweek dinner. Try a new soup with a twist, but maybe don’t serve it to the children, give them fish fingers instead 😉

This soup is quite thick, velvety, with a  slightly bitter note of Ale. If you love Ale, you’ll love this soup.

Cheddar and Ale Soup


(Adapted from ‘Delicious’ magazine)


50g butter

1 tablespoon vegetable oil

1 onion, chopped

2 celery sticks, chopped

2 big potatoes (I used ‘King Edward’), peeled and diced

50g plain flour

250ml vegetable stock

250ml full fat milk

500ml pale Ale

1 tablespoon Worcestershire sauce

1 teaspoon English mustard

200 mature Cheddar, grated (plus some more to serve – optional)


  1. In a big pan melt butter and oil. Add the onion and cook it about 4 minutes until it becomes translucent. Add celery and potatoes, cover and cook over low heat for 10-15 minutes.
  2. Uncover, stir in the flour, cook for 1 minute.
  3. Add the stock, milk and Ale. Bring to the boil, reduce the heat, cover and simmer for 15 minutes, or until potatoes are cooked.
  4. Add the Worcestershire sauce and mustard, then liquidise until smooth.
  5. Return to the pan and heat up gently, if required.
  6. Stir in grated Cheddar until melted, season and serve with nice crusty bread.