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DUTCH FARMS Irish Ale & Cheese Soup


Makes: 1 gallon of soup


  • ½ pound of roughly chopped Dutch Farms Bacon
  • 1 small diced yellow onion
  • 4 finely minced cloves of garlic
  • 1 seeded and small diced red bell pepper
  • 3 to 4 heaping tablespoons of all-purpose flour
  • 12 ounces of lager beer
  • 48 ounces of chicken stock
  • 8 ounces of Dutch Farms Cream Cheese
  • 8 ounces each Dutch Farms sharp cheddar and Jack cheese, shredded
  • Garnishes: Dutch Farms sour cream, sliced green onions and extra shredded cheese
  • salt and pepper



  • In a large dutch oven pot over medium high heat add in the chopped bacon and cook until crispy.
  • Once browned remove the bacon from the pot and set it aside.

  • Next, add in the onions, garlic and bell pepper to the pot with the rendered bacon fat and cook over medium heat until they are browned, about 15 minutes.
  • Stir in the flour until combined to make a roux and cook for 2 to 3 more minutes.
  • Whisk in the beer and cook for 2 to 3 minutes until it gets very thick.
  • Next, add in the chicken stock and cook over medium-low heat until it becomes thick like gravy.
  • Finish by whisking in the cream cheese and shredded cheeses until it is combined into the soup. Season with salt and pepper.

  • Serve the soup with optional garnishes as well as the crispy bacon that was set to the side.