Cheddar Ale Soup

This popular recipe is served at The Old Tavern Restaurant at the Grafton Inn, sister company to Grafton Village Cheese.


1 garlic bulb, roasted
1 sweet onion, chopped & caramelized
1 red pepper, diced ¼ inch pieces
1 green pepper, diced ¼ inch pieces
1 carrot, peeled and diced ¼ inch pieces
2 shallots thinly chopped
2 qt vegetable stock
1 pint heavy cream
2 pounds, Grafton One-Year Aged Cheddar (shredded)
1 22 oz McNeill’s Firehouse Ale (or other amber beer)
3 large Yukon gold potatoes, diced ½ inch pieces
¼ pound unsalted butter
Extra virgin olive oil

Cooking Process:

Sauté shallots, peppers, carrots until soft in 2 T olive oil and 1 T butter. Add bottle of beer and simmer 5 minutes. Add caramelized onions, potatoes, stock and remaining butter. Simmer until potatoes are tender. Then turn off flame. Add cream, roasted garlic and cheddar slowly with whisk. Puree in blender. Add salt & pepper to taste. Garnish with fresh chives and croutons.