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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a recipe from the Howe Sound Inn and Brewing Company in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up. This soup goes great with the Butter-Beer Bread (Butter-Beer Bread) Ingredients:
2 tablespoons butter |
3 slices double smoked bacon, cut into 1/2 inch pieces |
1 large white onion, chopped |
2 tablespoons flour |
2 cups chicken stock |
2 cups amber ale |
2 large baking potatoes, peeled and cut into 1-inch pieces |
3 cups old cheddar cheese, grated |
1/2 cup whipping cream |
1/2 teaspoon salt |
1/2 teaspoon white pepper, freshly ground |
Directions:
1. In a large saucepan, heat butter over medium-high heat.
2. Add bacon and sauté for 1 minute.
3. Add onion; sauté for 2 minutes or until tender.
4. Add flour; reduce heat to medium; cook for 30 seconds, stirring constantly.
5. Add stock and ale; increase heat to high and bring to a boil.
6. Add potatoes; return to a boil.
7. Reduce heat and simmer for 20 minutes or until potatoes are tender.
8. Transfer soup in batched to the food processor and process until smooth.
9. Add cheese and stir until melted.
10. Stir in cream, salt and pepper.
11. Taste and adjust seasonings.
12. Note: Do not boil this soup again or it will curdle.
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