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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I'm not certain, but I think the recipe may originally have come from a Frugal Gourmet cookbook. A food processor really helps with all the chopping. We like it with crusty bread and a simple green salad. Editted to note: This is NOT a thick cream soup - it's brothy, with a light flavor of cheese. Ingredients:
1 cup sausage, sliced (optional, but very good) |
1 tablespoon olive oil |
1 large onion, chopped |
1 cup celery, chopped |
1 cup carrot, chopped |
2 cups chicken broth |
3 -4 cups water (to taste) |
1 cup potato, cubed |
3/4 cup beer (we prefer a lighter flavored beer for this) |
1 cup grated cheddar cheese |
tabasco sauce, salt, pepper to taste |
Directions:
1. In a large saucepan, saute sausage (if using) until brown. Remove and set aside.
2. In the same pan, heat oil and saute the celery, onion, and carrots until tender and golden.
3. Add the chicken broth and water. Add potato. Simmer one hour.
4. Add beer and reheat.
5. Just before serving, add grated cheddar. Add Tabasco, salt, and pepper to taste. Heat just until cheese melts, and serve immediately.
6. Note: You can also prepare this in a crockpot. You can't brown the sausage and veges, but it's still good. Dump all ingredients into crock except cheese. Simmer until veges are tender. Add cheese just before serving, and heat only until melted.
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