Beer Cheese and Potato Soup

Beer Cheese and Potato Soup
Beer Cheese and Potato Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    medium baking potatoes

  • 1

    can beer (12 oz)

  • 1

    cup canned diluted chicken broth

  • 1

    teaspoon Worcestershire sauce

  • 1/2

    cup half and half

  • 1/4

    cup cornstarch

  • 1

    jar processed cheese spread (16 oz.)

  • 1

    cup milk

  • 1/4

    teaspoon ground red pepper

  • 6

    slices bacon, cook and crumbled

  • 1/2

    cup shredded sharp cheddar cheese (2 oz.)

  • Chopped fresh chives

Directions

Wash potatoes and pat dry. Prick each potato several times with a fork. Bake at 400 degrees for 1 hour or until done. When cooled, peel potatoes and cut into chunks. Set aside. Combine beer, broth and Worcestershire sauce in a 3 quart saucepan. Cook over medium heat for 4 to 6 minutes or until hot. Combine half and half and cornstarch; stir well. Add cornstarch mixture, cheese spread, milk and red pepper to beer mixture; stir well. Cook, stirring constantly, 4 minutes or until thickened and bubbly. Add reserved potato chunks; cook 2 minutes or just until thoroughly heated. To serve, ladle soup into individual serving bowls. Top each serving with crumbled bacon, shredded cheese and chives.

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