Cheddar-Ale Soup

What could be more appropriate than cooking with beer on St. Patrick's Day? This creamy cheese-and beer-lover's soup will have you taste buds dancing an Irish jig.

Cheddar-Ale Soup
Cheddar-Ale Soup

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

PREP TIME

35

minutes

TOTAL TIME

35

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tbs. canola oil

  • 1

    large onion, chopped

  • 1

    12 ounce bottle beer, preferably ale

  • 2

    18 oz. bags precooked diced peeled potatoes

  • 1

    14 oz. can vegetable broth of reduced-sodium chicken broth

  • 1

    cup water

  • 2 1/2

    cups nonfat or low-fat milk

  • 1/4

    cup all-purpose flour

  • 1 1/2

    cups shredded sharp Cheddar cheese, divided

  • 1

    small red bell pepper, thinly sliced or finely chopped

Directions

Add onions, potatoes, broth and water on high until tender. Mash ingredients until a desired consistency. Whisk milk and flour together and add to the soup. Whish occasionally, until it thickens. Stir in 1 1/4 cups cheese, keep stirring until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

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