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Creamy Parmesan & Aged Cheddar Soup

Creamy Parmesan & Aged Cheddar Soup

4 to 6
15 min
20 min


1 medium Spanish onion, diced 

2 medium carrots, diced 

2 celery ribs, diced 

2 teaspoons finely chopped garlic

1/2 stick unsalted butter

1/3 cup all-purpose flour

2 cups whole milk, heated 

2 cups low sodium chicken stock, heated 

1 (12-ounce) bottle of Ale beer

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1 ½ teaspoon salt

1/4 teaspoon black pepper

1 pound aged Cheddar cheese, grated (yield 4 cups)

½ cup grated Parmesan cheese

4 bacon slices, cooked and crumbled 


Heat a heavy bottom sauce pot over medium heat and melt butter. Cook onions, carrots, celery and garlic until vegetables begin to soften, about 5 minutes. 

Reduce heat to low and sprinkle flour over vegetables, then cook for 3 minutes. 

Add milk, chicken broth and beer, whisking constantly then simmer for 5 minutes. 

Stir in Worcestershire sauce, mustard, salt, and pepper and continue to simmer.

Add cheddar cheese in 1-cup intervals, stirring constantly, and cook until cheese is melted about 3-4 minutes (do not boil). Whisk in grated Parmigiano-Reggiano cheese, top with bacon and serve immediately.