Smoked Beer-Cheese Soup

 

Traeger family, while doing a few of the Traeger Tailgate tours, there seemed to be a theme going on constantly with our fans. BBQ, Beer and cheese. Seems like when you're talking about tailgating these are popular go to's, so it hit me. With it getting colder outside why not try to incorporate some of these favorites into a fall classic that has a big dose of Traeger to it?! Traeger family, Smoked Beer-Cheese Soup!

 

Smoked Beer-Cheese Soup

 

Prep Time: 10 minutes
Cook Time: 30 minutes of smoke time: 45 min cook time
Serves: 10-12
Recommended Pellets: Apple

 

INGREDIENTS 
1 block of sharp cheddar cheese
1 bottle pale ale beer 
1 stick of butter
3/4 c flour
1 handful baby carrots and 1 small onion (chopped) 
4 c chicken stock 
1 c heavy cream
3 shakes worcestershire sauce 
5 shakes hot sauce (Franks Red Hot)

PREPARATION:

Start off by turning your Traeger on and to the "Smoke" setting with the lid open for 3-5 minutes until your smoker is warmed up. While your grill is getting ready, place ice in a large pan then cover with a cooling rack and place your block of cheese on top. Then take another large pan and pour your beer into it. Once your grill has a good amount of smoke, place both pans on your Traeger, making sure to avoid any hot spot, and allow to smoke for 30 minutes. The ice will help to keep your cheese cold so it doesn't melt.

 

Once your 30 minutes is up, take your cheese out and immediately cover and place into the freezer. All we're looking to do is firm it up really quickly. While your cheese is cooling, melt your butter in a large pot and chop your carrots and onion. Once your butter is melted, add your carrots and onion and cook about 15 minutes over medium heat until your veggies have softened and started to caramelize. 

 

Next, add your smoked beer, heavy cream, worcestershire and hot sauce. Lower your heat to medium low and simmer your liquid mixture for 15 minutes. While your soup mixture is incorporating, take your cheese out of the freezer and start to shred it. Once your 15 minutes is up, start adding your cheese in by the handful, making sure each handful of cheese mixes into the soup before adding the next. Once all of your cheese is added, salt and pepper your soup to taste. 

We suggest serving your soup with a touch of heavy cream, shredded cheese and bacon of course. Why bacon? Because. Bacon.