Potato Cheddar and Ale Soup

Ready in 1 hour

Try this Potato Cheddar and Ale Soup recipe, or contribute your own. "Celery" and "Soups" are two of the tags cooks chose for Potato Cheddar and Ale Soup.

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3/4 ts Black pepper
1 1/2 c Scottish Ale
1 1/2 ts Fennel seed
3 qt Russet Potatoes;
3 qt Chicken Stock;prepared
3 tb Flour
3 oz Butter;or margarine
1 1/2 lb Cheddar Cheese; sharp
1 1/2 pt Celery; trimmed, diced
1 1/2 pt milk
1 1/2 pt Carrots; peeled, diced

Original recipe makes 12 Servings



Saute carrots and celery in butter until tender. Add potatoes, flour, fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes until vegetables are tender and potatoes break up. Add ale and boil gently for 10 minutes. Add milk: heat thoroughly. ROmove from heat and cool to 180oF or lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl. Garnish with shredded cheese. Serve with bread. From: Bert Grant,owner Grants Brewery Pub Yakima Washington first published in "Restaurants & Institutions" Magazine Posted by: Rick Grunwald

Calories Per Serving: 17 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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