Cheddar Ale Soup

Cheddar Ale Soup

Original Recipe Yield 6

 

Ingredients

  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 12-ounce bottle beer, preferably ale
  • 2 18-ounce bags precooked diced peeled potatoes,
  • 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

    • 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.
    • 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.

 

Nutritional Info per Serving: Calories 390, Fat 12g, Carbs 50g, Fiber 5g, Protein 16g, Sodium 408mg

Recipe from Eatingwell.com

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