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Beer Cheese and Potato Soup

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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

Details

Servings 8

Preparation

Step 1

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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