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Tennessee Cheddar-Bacon-Ale Soup

Source of Recipe


From "Southern Living Bourbon & Bacon"



List of Ingredients



• 6 hickory-smoked bacon slices, cut into ½-inch pieces
  
• ½ cup all-purpose flour
  
• ¼ cup bottled pureed roasted garlic
  
• 2 tsp onion powder
  
• 1 tsp garlic powder
  
• 2 quarts milk
  
• 3 (12-ounce) cans Yazoo Dos Perros Ale or other brown ale
  
• 1 pound white American cheese, shredded
  
• 1 (8-ounce) package cream cheese, softened
  
• 1 pound aged white Cheddar cheese, shredded and divided
  
• 3 small baking potatoes (about 1¼ pounds)
  
• 1 Tbsp olive oil
  
• ½ tsp salt
  
• ¼ tsp freshly ground black pepper
  
• Chopped fresh parsley
  






Instructions



1. Cook bacon in an 8-quart Dutch oven over medium heat 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in Dutch oven.
   
   
2. Stir in flour and next 3 ingredients. Gradually whisk in milk; bring to a simmer, whisking constantly. Add ale. Bring to a low boil, stirring occasionally. Reduce heat to low, and simmer, stirring occasionally, 10 minutes. Gradually add American cheese, stirring constantly, until cheese melts before each addition.
   
   
3. Add cream cheese, stirring constantly, until melted. Add half of Cheddar cheese, stirring constantly, until smooth. Keep warm.
   
   
4. Preheat oven to 425° F.
   Scrub potatoes. Cut potatoes into ¼-inch-thick French fries; pat dry with paper towels. Place potato pieces in a bowl. Drizzle with olive oil, and sprinkle with salt and pepper, tossing to coat. Bake at 425° F for 30 minutes or until golden brown and crisp, turning once.
   
   
5. Ladle hot soup into bowls. Top with French fries, remaining half of Cheddar cheese, bacon, green onions, and parsley.
   
   Makes 14½ cups