Hearty Cheddar & Ale Soup
Categories: Soup, Cheese, Beer, Side dish
Yield: 6 servings
1 tb Corn oil
1 ea Onion chopped
12 oz Ale or stout
2 ea 18-ounce bags precooked diced & peeled potatoe
1 ea 14-ounce can chicken broth
1 c Water
2 1/2 c Non-fat or low-fat milk
1/4 c All-purpose flour
1 1/2 c Extra-sharp cheddar cheese shredded & divided
1 ea Small red Bell pepper minced
Heat oil in a Dutch oven over med-heat.
Add onion then cook for 3-4 mins. while stirring constantly until softened.
Add beer then bring to a boil.
Boil for 5 mins.
Add potatoes, broth & water then cover & bring to a boil.
Reduce heat to maintain a simmer.
Cook form 3-4 mins. until potatoes are tender.
Remove from heat then mash potatoes to desired consistency.
Whisk milk & flour together then add to soup.
Bring to a simmer over med-high heat.
Cook for 2-3 mmins. while whisking often until thickened.
Remove from the heat; stir in 1 1/4 cups cheese and stir until melted.
Ladle soup into bowls then garnish with remaining cheese & bell pepper.
ORIGIN: Velma Norris-Reilly, Hoboken-NJ, circa 1998
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