CHEDDAR ALE SOUP

CHEDDAR ALE SOUP
CHEDDAR ALE SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Recipe By : CHICAGO TRIBUNE

  • Serving Size : 8 Preparation Time :0:00

  • Categories : Soup

  • Amount Measure Ingredient -- Preparation Method

  • 1

    tablespoon canola oil

  • 1

    large onion -- chopped

  • 1

    bottle beer -- 12 oz.

  • 2

    bags precooked diced, peeled potatoes -- 18 oz. each

  • 2

    cans reduced sodium chicken broth -- 14 oz. each

  • 1

    cup water -- optional

  • 2 1/2

    cups low fat milk

  • 1

    tablespoon flour

  • 2

    cups shredded sharp cheddar cheese

  • 1

    small red bell pepper, thinly sliced or chopped

Directions

Heat oil in a dutch oven over medium heat. Add onion; cook, stirring, until softened, about 3 minutes. Add beer; heat to boil. Cook 5 minutes. Add the potatoes, broth and water, if needed. Cover; heat to a boil. Reduce the heat to maintain a simmer; cook until potatoes are tender, about 10 minutes. Remove from heat; mash the potatoes with a potato masher to the desired consistency. Whisk milk and flour together in a small bowl; Add to the soup. Heat to a simmer over medium-high heat; cook whisking occasionally until thickened, about 3 minutes. Remove from heat; stir in 1 1/2 cups of the cheddar until melted, 2 minutes. Laddle the soup into bowls; garnish with the remaining cheddar and bell peppers.

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