Ingredients
Scale
- 2 tbsp butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 tbsp all-purpose flour
- 2 cups chicken or vegetable broth
- 1 cup pale ale (e.g., Green Dragon Ale or similar)
- 1 cup heavy cream
- 1½ cups sharp white cheddar, shredded
- 1 cup baby spinach, chopped
- 1 small Yukon Gold potato, diced
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of nutmeg
- Fresh chives, for garnish
Instructions
- Melt butter in a large pot over medium heat. Add onion, garlic, carrots, and celery; cook until softened (~5 mins). <li id="instruction-step-2" Stir in flour until forming a paste (roux), about 1 minute.
- Gradually whisk in broth and ale, then add potato, thyme, salt, pepper, and nutmeg. Bring to a simmer and cook until potato is tender (~15 mins).
- Stir in cream and cheddar; heat until cheese melts and soup thickens (~5 mins).
- Fold in spinach and cook until wilted (1–2 mins).
- Ladle into bowls, garnish with chives, and serve warm with crusty bread.
Notes
- For a non-alcoholic version, substitute ale with apple cider + 1 tsp lemon juice.
- Vegetarian? Use veggie broth and omit dairy-free cheese or add nutritional yeast for umami.
- Storage: Keeps 3 days refrigerated (cream may separate—reheat gently with a splash of milk).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Magical British
- Diet: Contains dairy, gluten, alcohol
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 75mg
