Recipe ~ Ram Copycat Beer Cheese Soup (Instant Pot, Slow Cooker, or Stovetop)

As always, if you just want the recipe, without the story behind it, click here.

 

October "officially" kicks off soup season, especially thick and hearty soups to ward off the fall chills, and since I've already posted my Oktoberfest Ale Potato Cheese Soup, which I've already made twice in the last couple weeks, I figured I'd post the one that was actually the impetuous for that one - My Ram Copycat Beer Cheese Soup. 

 

 This is a seasonal soup they serve, and it has changed somewhat over the years, from what I can glean on archived versions of their website, but this is the one that was my personal favourite, from sometime in the 2010s, that used their Buttface Amber Ale, and was chock full of rich, creamy cheeses, bacon, ham, celery, and carrots. 

I am sure that my version is not exactly the same as theirs. Their recipe is proprietary, and, unlike many restaurant recipes, theirs seem to remain pretty solidly locked down. That doesn't stop dedicated cooks who super-tasters/smellers from coming up with the closest thing possible, though, and what I came up with, after lots of research on the ingredients that I COULD confirm being in their recipe (one ingredient search at a time, and a very tedious process, but worth it!), was pretty damn close! Definitely close enough to skip the trip to the restaurant and have it at home most of the time. 

 

Whether you've had the pleasure of enjoying the Ram's beer cheese soup or not, I guarantee this is a delight for the taste-buds! The only problem is being too full when you still want to eat more of it. 

Ram Copycat Beer Cheese Soup

 

(Times based on Instant Pot Method. Other methods take longer)
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 6-8 servings

 

Ingredients: 

•     1/2 lb bacon, diced (ends and pieces or thick sliced is best)
•     1/2 lb ham, cubed, bite sized (can sub additional 1/2 lb bacon)
•     2 large white or yellow onions, chopped or sliced
•     2 Tbs minced garlic
•     1 Cup carrots, finely chopped
•     1 Cup celery, finely chopped
•     8 Tbs butter (1 stick)
•     1/4 tsp salt, or to taste
•     1/4 tsp cayenne
•     1/2 tsp+ fresh ground pepper medley, (or black pepper) - to taste
•     1/4 tsp ground nutmeg
•     1/2 Cup all-purpose flour
•     1 tsp dry mustard powder
•     12-24 oz Ram's Buttface Amber Ale, or another, similar amber ale (Like Alaskan)
•     2 Cups half-and-half
•     2 Tbs Worcestershire sauce
•     ~4-6 Cups chicken broth (bone broth is best, and you can make it for almost free!)
•     1 Tbs Dijon mustard
•     16 oz sharp cheddar cheese, shredded
•     8 oz Colby & Monterey jack cheese, shredded (can sub jack, mozzarella, Havarti, muenster, or white American)
•     4 oz cream cheese, cubed or sliced for even incorporation
•     8 oz sour cream or plain, Greek yogurt

Directions: 

• Heat a large pot or Dutch oven (Or skillet, for Slow Cooker) over med-high heat, or set the Instant Pot to "Sauté", add bacon, and cook until almost crisp. 
•     Add the butter to the pot.
•     When butter has mostly melted, add the ham, onion, carrots, and celery, and sauté for 5–7 minutes, or until the vegetables are softened.
•     Add the minced garlic, dry mustard, cayenne pepper, salt, pepper, and nutmeg and cook for 1 more minute until fragrant. 
•     Sprinkle the flour over the cooked vegetables, and stir constantly for 1–2 minutes to create a light roux. 
•     Slowly whisk in the ale, making sure to scrape up any browned bits from the bottom of the pot.
• If USING SLOW COOKER: Transfer contents of skillet to slow cooker, stir in all remaining ingredients except cheeses and sour cream/yogurt, and cook on high 4 hours or low 8 hours, stirring in cheeses and sour cream/yogurt in the last 20 minutes of cooking, and serve when it's all mixed in smoothly. Otherwise...
•  Stir in broth and Worcestershire sauce.   
• IF USING INSTANT POT: lock & seal lid, and cook on "Manual" or "Pressure Cook" for 4–5 minutes, with a natural release, and skip to the last step. Otherwise...
• Reduce heat to med-low and gradually stir in half & half, then simmer 10–15 minutes, until thickened slightly.
• Reduce the heat to low, add Dijon, and gradually stir in cheeses, stirring continuously until the cheese is completely melted and the soup is smooth.         
•  IF USING INSTANT POT: After quick release, open lid, add half & half, Dijon, and gradually stir in cheeses and sour cream/yogurt, stirring continuously until the cheese is completely melted and the soup is smooth.

• Garnish With:
  

  •     Crispy bacon bits
  •     Shredded cheese(s)
  •     Chopped green onions (scallions) 
  •     Parsley
  •     Popped popcorn (apparently, that is a thing)
  •     Whatever else sounds good! 

Notes: 

• Do not let the soup boil after adding the cheese! It will separate and the texture will be grainy/curdled.