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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
1 tablespoon canola oil
1 large onion, chopped
1 12-ounce bottle beer, preferably ale
2 18-ounce bags precooked diced peeled potatoes
1 14-ounce can vegetable broth or reduced-sodium chicken broth
1 cup water
2-1/2 cups nonfat or low-fat milk
1/4 cup all-purpose flour
1-1/2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped
Preparation
1. Heat oil in a Dutch oven or saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes.
2. 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.
3. 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.
4. Remove from the heat; stir in 1-1/4 cups cheese; keep stirring until melted.
5. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
Serves 6.
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Cheddar-Ale Soup
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Category: SOUPS/STEWS
Prep Time: Cook Time: Total Time:
1 tablespoon canola oil
1 large onion, chopped
1 12-ounce bottle beer, preferably ale
2 18-ounce bags precooked diced peeled potatoes
1 14-ounce can vegetable broth or reduced-sodium chicken broth
1 cup water
2-1/2 cups nonfat or low-fat milk
1/4 cup all-purpose flour
1-1/2 cups shredded sharp Cheddar cheese, divided
1 small red bell pepper, thinly sliced or finely chopped
Preparation
1. Heat oil in a Dutch oven or saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes.
2. 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.
3. 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.
4. Remove from the heat; stir in 1-1/4 cups cheese; keep stirring until melted.
5. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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