1 pair of Silver Creek Landjaegers, plain or jalapeno cheddar
1 cup onion, finely chopped
¼ cup jalapeno, seeded and finely diced
1 tablespoon garlic, minced
1 teaspoon dried thyme
½ teaspoon paprika
4 tablespoons butter
4 tablespoons white flour
12 ounces pale ale (I prefer bottle over can)
2 cups chicken broth
1 cup heavy cream, let it come to room temperature to prevent curdling in hot soup
8 ounces sharp cheddar cheese, shredded
4 ounces pepperjack, shredded
4 tablespoons olive oil
Salt to taste (lots of flavor from Landjaegers)
Slice a few thin pieces off Landjaegers if you wish to use as a garnish. Cut the remaining Landjaegers into bite sized pieces, set aside for now.
Heat oil in a large soup kettle. Add the onion and jalapeno. Cook for 3 to 5 minutes or until the vegetables begin to soften. Next, add the garlic, thyme, and paprika. Continue to cook for another 30 seconds to 1 minute.
Reduce the heat to low, and add the butter. Stir until the butter is completely melted. Sprinkle the flour over the vegetables. Continue to stir for 2 to 3 minutes until the flour is incorporated.
Pour in the beer, and stir until combined. Increase the heat slightly to low - medium, but do not boil.
After the beer thickens, pour in the chicken broth and heavy cream. Stir to combine. When the liquid begins to steam slightly, add the cheese a little at a time, stirring between each addition. Once all the cheese is added, stir in the Landjaegers. Continue to stir over low heat until the soup reaches the desired thickness.
Garnish with the thinly sliced Landjaegers, green onions, and a bit more shredded cheese. Store any leftovers in the refrigerator for up to 3 days.
Landjaegers (nutrition info located in photo section)
As a self-proclaimed "dump and pour" cook, this information is approximate. Modifications made based on my family's preferences.
I'm not a trained culinary specialist, just someone with over 40 years of home cooking experience.
Please feel free to make changes to this recipe to fit your dietary needs.