Hopstreet Bistro Beer Cheese Soup

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Hopstreet Bistro Beer Cheese Soup"

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Try this Hopstreet Bistro Beer Cheese Soup recipe, or contribute your own. "Stocks & ch" and "Soups" are two tags used to describe Hopstreet Bistro Beer Cheese Soup.


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2 c Yukon gold potatoes; cubed
1 c yellow onion; Chopped
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
Salt; to taste
parsley, fresh; Chopped, for garnish

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,

Calories Per Serving: 754 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 4 years ago

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