Cheddar Ale Soup

Soups

Ingredients

  • 1 TBSP canola oil
  • 1 large onion, chopped
  • 1 12 oz ale
  • 2 1/4 lbs Yukon gold potatoes, peeled and diced
  • 1 14 oz can broth
  • 1 c water
  • 2 1/2 c milk
  • 1/4 c flour
  • 1 1/2 c shredded sharp cheddar cheese
  • 1 small red bell pepper, thinly sliced or finely chopped

Directions

  1. Pre-boil potatoes about 11 minutes.
  2. 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 bring to a boil.
  3. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from heat and mash the potatoes to desired consistency.
  4. 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 c cheese and stir until melted.
  5. Serve soup garnished with remaining cheese and bell pepper.