Bacon-Cheddar Potato Ale Soup with Cheddar Sourdough Crouton and Creme Fraiché

• 5 lbs. Russet Potatoes, scrubbed and diced (keep cut potatoes submerged in water)
• 1 lb. Bacon, diced
• 1 Large Brown/Yellow Onion, small diced
• 5 cloves Garlic, small diced
• 5 cups Ale (2 large bottles)
• 1.5 qts chicken Stock
• 2 Tbsp. Fresh Thyme, minced
• 2 Tbsp. Fresh Rosemary, minced
• 1 c. Cream (or Milk)
• 1 lb. Sharp Cheddar, shredded (with some reserved for garnish)
• 1 lb. Mild Cheddar, shredded
• 2 fl.oz. Dijon Mustard
• Kosher Salt & Black Pepper, to taste

Garnishes:

• Sour Cream / Creme Fraiche
• Green onions, sliced
• Reserved Sharp Cheddar Cheese
• Cheddar Sourdough Croutons (see recipe below)

1. Heat a large, heavy-bottom pot over medium heat.  Render bacon, and cook until crisp.  Remove bacon using a slotted spoon/spider and transfer to a paper-towel lined plate.  Reserve for garnishing (try not to snack on it all before you serve!)
2. Add the onions and the garlic to the rendered bacon fat and saute about 5-7 minutes, or until golden and soft.
3. Deglaze the pan using the Ale – add only about 1 cup to start with, using a wooden spoon to scrape up any bits stuck to the bottom of the pan.  Once you have released all that goodness, pour in the rest of the beer.  Raise heat to medium-high, bringing beer to a boil, and allow beer to reduce to about 3/4 – 1 cup.
4. Strain the potatoes, then add them to the pot, along with the mustard, thyme & rosemary.  Stir well to coat with the reduced beer and onions.
5. Add the chicken stock, stirring occasionally, until the liquid boils.  Then reduce heat to a simmer, cover, and allow potatoes to cook about 20-30 minutes.  Try to not boil the soup, as this will make it “gummy”.  A low simmer may take longer, but you’ll appreciate the time put in when you taste it!
6. When potatoes are fork-tender, use an immersion (stick) blender to puree some of the soup – you still want it to be chunky, but blending the potatoes will add body to the soup and help thicken it.  Now stir the cheese in, in handfuls, until each handful is melted and incorporated into the soup.  Once all of the cheese is in, add the cream (or milk) to the pot and stir well to combine.  Season with salt & pepper and serve, or hold over very low heat.
7. Serve the soup with some shredded cheese, crispy bacon, and a dollop of sour cream (or drizzle of creme fraiche) topped with some sliced green onions!

Cheddar Sourdough Croutons

Preheat the oven to 350˚F

1. Slice the bread on an angle, into long pieces, about 1/4 inch thick.
2. Lay the bread on a baking sheet in a single layer and brush the top of each piece with a thin layer of olive oil.  Sprinkle a little salt & pepper over them all, then a pinch of the shredded cheese on each one.  Since we want these to crisp up, do not put too much cheese on top!
3. Bake for 10-15 minutes, or until cheese has melted, and bread is crisp.  Reserve until resy to serve.