A rich creamy traditional Irish white cheddar and pale lager soup. Perfect for celebrating St. Patrick’s Day!
- 24 ounces ounce Irish pale lager (I used two 12 ounce Harp Lager bottles)
- 4 cups chicken broth
- 16 ounces cream cheese
- 14 ounces Irish white cheddar cheese, shredded + extra for garnish
- 1 tablespoon unsalted butter
- 2 celery ribs, halved and thinly sliced
- 2 carrots, peeled, quartered and thinly sliced
- 1/2 yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons mustard powder
- 1 tablespoon unbleached, all purpose flour
- 4 fresh thyme sprigs
- 2 bay leaves
- Coarse salt, fresh ground black pepper to taste
- Crumbled cooked bacon, sliced chives, and freshly chopped parsley for garnish
- In a large pot, heat the butter over medium high heat. Add the onion, celery and carrots. Cook until somewhat softened and onion is starting to become translucent, about 5 minutes, stirring frequently.
- Add garlic, stirring frequently, and cook for 1 more minute, until fragrant.
- Sprinkle flour and mustard powder into the pot. Stir to combine and cook 1 minute.
- Pour half of the pale lager into the pot and scrape up any browned bits on the bottom. Pour in the chicken broth and remaining pale lager.
- Add thyme sprigs and bay leaves. Bring to a boil, reduce to a simmer, cover the pot, and cook 10 minutes.
- Maintaining low heat, remove cover and whisk in cream cheese.
- Remove from heat. Discard thyme sprigs and bay leaves. Use an immersion blender or transfer to a stand blender and blend until completely smooth.
- Stir in Irish white cheddar cheese. Add salt and pepper to taste. Serve immediately garnished with crumbled bacon, chives, and parsley and a slice of Irish soda bread!