December 16, 2016

Cheddar and Beer Potato Soup


Today the high is 30 degrees F and cloudy.   It's a great day for soup!  Soup is a favorite for me, and it is especially wonderful on a cold (not quite winter yet but it feels like winter day).


Earlier this fall, I went to my son and daughter-in-law's restaurant and had their Cheddar and Stout Potato Soup, and this is my "copycat" recipe.

I've been intending to do this for awhile now, but today was the perfect day for it.


 I sprinkled Monterey Jack Cheese on top and bacon bits, but when I ate it, I did neither.  It adds color to the photograph, but I didn't care for the bacon bits.  But do what makes you happy!


Here's how I did it:

Cheddar and Beer Potato Soup

2 medium sized potatoes, peeled and diced into small pieces
2 Tablespoons of unsalted butter
2 Tablespoons of all-purpose flour
1 cup of Half and Half
1/2 cup of beer
2% milk to thin to desired consistency
1 cup of Cheddar Cheese
Salt and Pepper, to taste

1.  Boil diced potatoes in water until fork tender.  Drain and set aside.
2.  Melt two tablespoons unsalted butter in a dutch oven.  Whisk in two tablespoons of all-purpose flour.  Add one cup of half and half and beer and cook over medium/low heat until thickened.  

3.  Stir in one cup of Cheddar Cheese and salt and pepper.  

4.  Thin with 2% milk until it is desired consistency.  I made my soup pretty thick (because that's how I like it), but you can thin it out with the milk to the consistency you prefer.

Serve to family and friends!!






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