Take the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.
Active Time: 35 Minutes
Total Time: 35 Minutes
Yield: 6 Servings Ready in 45 minutes
8 people trying soon
|1 tablespooncanola oil|
|1 largeonion; chopped|
|1 bottle (12 oz)beer; preferably ale|
|2 bag (18 oz)potatoes; precooked diced peeled (see Tip)|
|1 can (14 oz)vegetable broth or reduced-sodium chicken broth|
|2 1/2 cupnonfat or low-fat milk|
|1/4 cupall-purpose flour|
|1 1/2 cupsharp Cheddar cheese; shredded and divided|
|1 smallred bell pepper; thinly sliced or finely chopped|
Cheddar-ale Soup Preparation
Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments - near other fresh, prepared vegetables.
Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).
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