BEER CHEESE POTATO SOUP
Beer Cheese Potato Soup is a creamy potato soup recipe made better with beer, cheese, chunks of ham, bacon and potatoes. Hearty and the perfect bowl of comfort food, this creamy Beer Cheese Potato Soup is ready to eat in just 30 minutes!
Provided by Heather - A Wicked Whisk
Categories Main Course Soup
Time 30m
Number Of Ingredients 21
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.
Nutrition Facts : ServingSize 8 g, Calories 456.3 kcal, Carbohydrate 28.8 g, Protein 19.9 g, Fat 30.1 g, SaturatedFat 16.4 g, Cholesterol 96.3 mg, Sodium 995.4 mg, Fiber 2.7 g, Sugar 7.7 g, UnsaturatedFat 5.9 g
ALE AND CHEDDAR SOUP
This is a recipe from the Howe Sound Inn and Brewing Company in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up. This soup goes great with the Butter-Beer Bread (Recipe #189804)
Provided by PiceSeasGirl
Categories Cheese
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat.
- Add bacon and sauté for 1 minute.
- Add onion; sauté for 2 minutes or until tender.
- Add flour; reduce heat to medium; cook for 30 seconds, stirring constantly.
- Add stock and ale; increase heat to high and bring to a boil.
- Add potatoes; return to a boil.
- Reduce heat and simmer for 20 minutes or until potatoes are tender.
- Transfer soup in batched to the food processor and process until smooth.
- Add cheese and stir until melted.
- Stir in cream, salt and pepper.
- Taste and adjust seasonings.
- Note: Do not boil this soup again or it will curdle.
Nutrition Facts : Calories 387.6, Fat 26.8, SaturatedFat 16.3, Cholesterol 85.1, Sodium 638.4, Carbohydrate 16.3, Fiber 1, Sugar 2.4, Protein 16.6
VERMONT CHEDDAR AND ALE SOUP
Provided by Food Network
Yield 4 pints
Number Of Ingredients 19
Steps:
- In butter sweat onion, carrots, celery and pepper over medium heat for 15 minutes, until soft. Add thyme, potato, and chicken stock; simmer until potato is soft, about 15 minutes. While this is simmering, make the roux: melt 1/2 cup butter over medium-low heat. Stir in flour, stir 5 minutes; do not brown. When potato is soft, whisk roux into pot; stir and allow to thicken. Add beer, continue to stir. Add milk; stir to combine; allow to simmer for a few minutes, stirring occasionally. Add mustard, sauces, salt and pepper; taste to adjust seasonings. Whisk in cheddar, taste again. Do not allow soup to boil after adding cheese. Pour into bowls, topping each bowl with 2 tablespoons grated cheddar and a little fresh parsley.
CHEDDAR POTATO-BEER SOUP WITH SHREDDED HAM
This is a hearty, cozy soup that's great for chilly fall evenings. I like it with lots of the red pepper flakes. You can serve this as a main course for dinner, along with rye bread and apple pie for dessert. Recipe is from the Chicago Tribune.
Provided by Hey Jude
Categories Ham
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat butter in a large, heavy saucepan over medium-high heat.
- Add carrots, potatoes and onion; cook, stirring, until lightly browned, about 10 minutes.
- Add salt and pepper and red pepper flakes to taste.
- Add beer; heat to a boil, stirring to scrape up any browned bits.
- Add chicken broth; heat to a boil.
- Cook until potatoes and carrots are tender, about 12 minutes.
- Pour soup, in batches if necessary, into blender or food processor (or use a hand-held'boat motor' blender).
- Puree and return to saucepan.
- Stir in cheese; heat, stirring, until cheese is melted, about 2 minutes.
- Taste for seasoning; add more pepper flakes if needed.
- Ladle into bowls.
- Top each with shredded ham.
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