CHEDDAR ALE SOUP

By á-56845

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

Preparation

Step 1

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.