Pot o' Gold Soup

By jodieg

A blend of Irish flavors, the perfect recipe for your St. Patrick's Day leftovers!

Ingredients

• ◾1/4 cup Countryside Creamery Unsalted Butter
• ◾1 yellow onion, diced
• ◾2 carrots, peeled and diced
• ◾2 stalks celery, diced
• ◾11.2 ounces Holland Lager 1839
• ◾6 russet potatoes, peeled and diced
• ◾32 ounces Fit & Active Fat Free Chicken Broth
• ◾7 ounces Kerrygold Irish Cheese, shredded*
• ◾12 ounces Baker's Corner Evaporated Milk
• ◾1 cup cooked and chopped Cattlemen's Ranch Corned Beef Points*
• ◾3/4 cup cooked and chopped cabbage
• ◾1 teaspoon Nature's Nectar Lemon Juice
• ◾2 teaspoons Burman's Hot Sauce
• ◾Stonemill Essentials Iodized Salt, to taste
• ◾Stonemill Essentials Ground Black Pepper, to taste

Preparation

Step 1

1.In a large pot over medium-high heat, melt butter. Stir in onion, carrots and celery and sauté for 5 minutes or until onion is translucent.
2.Add beer and cook for 2 minutes, stirring occasionally.
3.Add potatoes and chicken broth, cook for 20 minutes or until potatoes are soft.
4.Remove from heat, add cheese and stir until completely melted.
5.Add evaporated milk and stir to combine. Mash potatoes to desired consistency. Add corned beef, cabbage, lemon juice, hot sauce, stir to combine.
6.Season to taste with salt and pepper.