When Jonathon Erdeljac opened his new restaurant, Jonathon's Oak Cliff, in Dallas, he knew he wanted to serve this rich soup. It's a favorite of his, especially with jalapeños and smoky bacon stirred in. More Warming Soup Recipes
I don't know what I did, but this came out incredibly salty. I didn't even add any salt. Has anyone else encountered this? It tasted so good, but was really, really salty. Could it have been the particular cheese or bacon i used? Maybe i should have gotten low sodium? I was just so sad because we could barely eat it.
Read MoreI made this as instructed, with one change. I added 1/3 cup Parm cheese. It was excellent.
Read MoreMade exactly as stated and it was perfect! Every single one of my guests asked for seconds.
Read MoreAfter reading the reviews, I added 6 oz of the smoked cheddar. Otherwise, I followed the recipe exactly. It was perfect! Served it at a dinner party. Every single person had seconds.
Read MoreSolid recipe. For those who think it is too thin, you’re correct. Roux should be 1:1. Half a stick of butter = 57 g. The four should also. Here the amount of flour weighs about 40 g. Bump it up to thicken.
Used Hook’s 3 year cheddar from Mineral Point, WI and Kindred Creamery smoked cheddar from Muscoda, WI. The beer used here is Robert the Bruce Scottish style ale from 3 Floyd’s Brewery.
Amazing stuff. Get strong beer and great cheddar; you can’t go wrong.