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Cheddar Ale Soup

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Posted By: Top Chef
Posted In:  Soup Recipes
Page Views:  1845 views
Preparation Time:  15 minutes
Cooking Time:  15 minutes
Course: soups
Cusine: american

Ingredients

  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 12-ounce bottle beer, preferably ale
  • 2 18-ounce bags precooked diced peeled potatoes, (see Ingredient Note)
  • 1 14-ounce can vegetable broth, or 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

  1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and return to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desired consistency.
  2. Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups Cheddar and stir until melted. Ladle the soup into bowls and garnish with the remaining 1/4 cup cheese and bell pepper.

Makes 6 Servings

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