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In a large saucepan, heat butter over medium-high heat. Add bacon and saute for 1 minute. Add onion; saute for 2 minutes or until tender. Add flour; reduce heat to medium; cook for 30 seconds, stirring constantly. Add stock and ale; increase heat to high and bring to a boil. Add potatoes; return to a boil. Reduce heat and simmer for 20 minutes or until potatoes are tender. Transfer soup in batched to the food processor and process until smooth. Add cheese and stir until melted. Stir in cream, salt and pepper. Taste and adjust seasonings. Note: Do not boil this soup again or it will curdle.
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Stainless press for hard cheeses — cheddar, gouda, manchego
Hand blender for emulsifications, purees, soups, sauces