Grandpa Joe's
Italian Smoked Cheddar Cheese Soup

An Italian twist to what I think of as a German favorite.

About this recipe

I first tasted a Smoked Cheese Soup at Martell's, a superb Italian eatery in Kalamazoo.  The chef there makes the soup with a locally brewed (and also superb) ale.  As good as it was, I decided to create a recipe using more Italian ingredients.  The Parmigiano-Reggiano cheese makes an especially important contribution to the taste experience for my version!

Ingredients

  • 1 pound (4 cups) smoked sharp cheddar cheese, grated
  • 4 ounces (1 cup) Parmigiano-Reggiano cheese, grated
  • 4 ounces pancetta, diced
  • 1 sweet onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cups potatoes, diced
  • 4 garlic cloves, minced
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon dry mustard
  • 2 bay leaves
  • 4 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 2 cups whole milk
  • 1 cup chicken broth
  • 12 ounces (preferably) Italian beer
  • 1½ teaspoons kosher salt
  • ½ teaspoon cayenne pepper

Directions

  1. In a large heavy bottom pot, sauté the pancetta over medium heat until it just begins to brown.
  2. Add the butter to the pot.  When the butter has melted, add the onion, celery, carrots, garlic, and bay leaves.  Sauté over medium heat until the onions are translucent, about 4 minutes.
  3. Add the flour and stir to combine.  Cook for 3 minutes.
  4. Add the potatoes, Worcestershire Sauce, mustard, milk, stock, and beer.  Stir to combine and then bring to a simmer.  Cook over low heat for 20 minutes, stirring frequently, until the potatoes are cooked but still firm.
  5. Stir in the grated cheeses and continue cooking over medium-low heat until the soup just begins to boil.
  6. Taste, and adjust the seasonings if necessary.
  7. Serve immediately.
Italian Smoked Cheddar Cheese Soup.

Notes

  • I recommend Peroni or Moretti as the Italian beer of choice for this soup, but any stout or hearty ale will serve as an acceptable substitute.
  • As I've mentioned elsewhere, however, there is no acceptable substitute for Parmigiano-Reggiano cheese!
Posted: January 2016.