19 people want to try | 37 have favorited
In a large saucepan, boil potatoes til tender. Drain and set aside. In a heavy pot or Dutch oven, saute onion and leek in butter til lightly browned. Gradually add flour. Cook, stirring constantly, for 3 to 4 mins. Do not allow flour to brown. Slowly whisk in the chicken stock. Whisk in the whipping cream and ale. Cook til thickened. Add the grated cheese all at once. Stir in the drained potatoes and heat through. Add white pepper and salt to taste. Garnish bowls of soup with chopped parsley. Recipe by: Hopstreet Bistro Posted to KitMailbox Digest by Cairn Rodrigues
Guest, you can Add a link to another recipe! What would you serve with this?
BigOven makes mealtime easy!
You may also enjoy:
JReedpc 3 years agoUsed 90Shilling Ale from Odell Brewing and 80% of the cheese a white Vermont cheddar and 20% a smoked Gouda. Absolutely great. (Sorry I didn't use your company's ale but my liqour store didn't have it).