Apple Cheddar Beer Soup
With fall in full effect here in the Pacific Northwest I find myself leaning towards recipes that tie into meals being full of comfort and tradition. From whole roasted chicken, to mashed sweet potatoes, hot apple cider and lots of soups!
Growing up Tillamook was a staple in our kitchen, it was the cheese we used for our school lunches, it was the ice cream that was always in stock in the freezer (anybody remember Brown Cow!), it was the sour cream that topped our baked potatoes, and it was always the “fancy extra sharp” cheese being brought out at dinner parties.
This soup combines everything I love about fall time and comforting meals with apples, leeks, beer and Tillamook Cheese! In this recipe I used my favorite Tillamook Extra Sharp Cheddar Cheese, but Sharp Cheddar and regular Medium Cheddar will work great too. That’s the best part about making soup, it’s all about what’s on hand, what tastes good to you, and learning the combination of flavors. Same goes with the beer, I have made this soup with just about every beer from bitter IPA to a lager, to a stout. Use what tastes good to you! And as for the apples, I love using Honeycrisps this time of year, but Granny Smith is my next favorite option.
Set out an assortment of toppings, make a batch of this soup, serve with more bread and beer to drink, and enjoy the traditions of fall!
Tillamook cheddar is tradition - There’s something to be said for tradition, especially in the Pacific Northwest. Tillamook has been using the same, natural cheddar recipe for over 100 years. That’s tradition that tastes good Save $1 on Tillamook Cheddar for your fall recipes. Download the coupon here.
Apple-Cheddar Beer Soup
prep time: 15 minutes
total time: 40 minutes
2 medium leeks, cut 1/2” white and pale green parts only
1/4 cup butter
2 medium apples, peeled and chopped
2 teaspoons fresh thyme leaves
1/3 cup flour
1 12 ounce beer
2 cups whole milk
1 3/4 cup chicken broth (or vegetable broth)
3/4 cup apple cider
1 tablespoon worcestershire sauce
2 teaspoons dijon mustard
4 cups Tillamook Extra Sharp Cheddar Cheese
salt and pepper to taste
Rye Bread Croutons
Tillamook Extra Sharp Cheddar Cheese
In a heavy sauce pan, melt butter and add leeks and a pinch salt, cooking over medium heat. Stir occasionally until they begin to soften, about 5 minutes. Then add the apples and thyme, continue to stir and cook for another 5 minutes. Stir in the flour, turn the heat down to low, and cook for another 3 minutes. Add the milk, beer, cider and broth slowly while whisking. Cook, stirring occasionally for 5 minutes. Add in the mustard and worcestershire sauce. Begin tasting the soup, adding in salt and pepper. At this point you can use an immersion blender or transfer to a high-powered blender, to blend the soup until smooth. Return the soup back to the pot, and begin adding the cheese into the soup, stirring continuously until it is all melted.
1/2 cup vegetable oil
2 shallots, sliced
Heat vegetable oil in small saucepan over medium heat. Add sliced shallots and stir occasionally for 15 minutes until they are browned. Strain the crispy shallots out with a fine mesh sieve and place on paper towels.
Rye Bread Croutons:
1 loaf of rye bread, cut into 1” cubes
2 tablespoons olive oil
pinch of salt
Preheat oven to 425. Toss together rye bread cubes with olive oil and a pinch of salt. Place on a baking sheet and roast for about 8-12 minutes, until golden and crisp. Toss occasionally during roasting.
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