Idaho Potato Beer And Cheese Soup Food

POTATO BEER CHEESE SOUP

Steps:

• Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through., Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. If desired, top with croutons, bacon, chives and/or pepper.

BEER CHEESE POTATO SOUP

Steps:

• To make this easy beer cheese potato soup, start by washing and drying your russet potatoes and microwave them for 5 minutes. After 5 minutes, turn the potatoes over and then microwave them for another 3 minutes.
• While your potatoes are cooking, add the butter, sweet onion, carrots and celery to a large soup pot and heat over medium-high heat. Stir occasionally until the vegetables begin to soften, about 3 minutes. Whisk the all purpose flour into the vegetables and continue to whisk for 1-2 minutes.
• Pour in the milk, chicken stock and beer and bring your soup to a low boil while whisking constantly. Once boiling, reduce your heat back down to medium and stir in your Worcestershire sauce, Dijon mustard, spices and your cheddar cheese.
• When all of your cheese is melted, add in your crumbled bacon, chunks of ham, heavy cream and green onions. When everything is finally all combined, cut your cooked potatoes into bite sized chunks. Stir in your potatoes and let your soup simmer for 10 minutes so everything incorporates with each other. Garnish with reserved toppings and serve immediately with good crusty bread!Store leftovers in an air-tight container in the refrigerator for up to 3 days.