Hopstreet Bistro Beer Cheese Soup

1 review, 5 star(s). 100% would make again

Ready in 1h

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2 c Yukon gold potatoes; cubed
1 Leek; white part only
1/2 c Butter
1/2 c Flour
4 c Chicken Stock
2 c Heavy whipping cream
3/4 c Hopstreet Golden Light Ale
1 1/4 lb Cheddar Cheese; grated
1 1/2 ts white pepper; Ground
parsley, fresh; Chopped, for garnish
1 c yellow onion; Chopped
Salt; to taste

Original recipe makes 8



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 on Sep 18, 1998,

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Used 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).
JReedpc 5y ago

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