Cheddar-ale Soup - BigOven 186849

Cheddar-ale Soup

Ready in 45 minutes
1 review(s) averaging 3. 100% would make again

Top-ranked recipe named "Cheddar-ale Soup"

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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


Ingredients

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1 tablespoon canola oil
1 large onion; 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
1 cup water
2 1/2 cup nonfat or low-fat milk
1/4 cup all-purpose flour
1 1/2 cup sharp Cheddar cheese; shredded and divided
1 small red bell pepper; thinly sliced or finely chopped

Original recipe makes 6 Servings

Servings  

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.

Notes

Tip:

Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments - near other fresh, prepared vegetables.

Substitution tip:

Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).

Credits

Added on Award Medal
Calories Per Serving: 167 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Tip: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments - near other fresh, prepared vegetables. Substitution tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes). [I posted this recipe.]
sbjonas 3 years ago
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