BEER AND CHEESE SOUP

By carla-2

Ingredients

• 1 bunch green onions
• 3 TB olive oil
• ¾ c bottled roasted red sweet peppers, drained
• ¾ c pale beer
• 2 c refrigerated shredded hash brown potatoes
• 2 c milk
• 8 oz american cheese, shredded
• ¼ tsp paprika

Preparation

Step 1

Slice green onions, separating while and green parts. In dutch oven over med heat, cook white portion of green onions in 1 TB hot oil until tender.
In blender combine red peppers, cooked onions, beer, and 1 c potatoes; process until smooth. Return to pot. Bring to boiling. Reduce heat. Simmer, uncovered, 5 min. Add milk and cheese to pan. Cook and stir over med heat until cheese is melted and soup is hot(do not boil). In skillet cook remaining potatoes in hot oil, 8 min. or until golden, stirring. Drain on paper towels; sprinkle with paprika. Top with potatoes, onion tops and paprika. 4 servings