Directions:
- Add the beer, chicken stock, onion powder and white pepper to a large pot over medium heat and bring to a boil. Add the potatoes and cook until tender. Combine the cornstarch and water in a small bowl. Whisk the cornstarch mixture to the soup and reduce the heat to low. Stir in the shredded Cheddar, 1 handful at a time. Turn off heat and whisk in the cheese sauce. Ladle into serving bowls and serve.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 543.05 Kcal (2274 kJ) | ||
| Calories from fat | 207.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.06g | 35% | |
|---|---|---|---|
| Cholesterol | 65.3mg | 22% | |
| Sodium | 825.26mg | 34% | |
| Potassium | 570.78mg | 12% | |
| Total Carbs | 45.91g | 15% | |
| Sugars | 7.01g | 28% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 20.58g | 41% | |
| Vitamin C | 2.7mg | 4% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 1.9mg | 11% | |
| Calcium | 478.9mg | 48% | |
| Amount Per 100 g | |||
| Calories | 99.53 Kcal (417 kJ) | ||
| Calories from fat | 38.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.23g | 35% | |
|---|---|---|---|
| Cholesterol | 11.97mg | 22% | |
| Sodium | 151.26mg | 34% | |
| Potassium | 104.61mg | 12% | |
| Total Carbs | 8.41g | 15% | |
| Sugars | 1.29g | 28% | |
| Dietary Fiber | 0.76g | 17% | |
| Protein | 3.77g | 41% | |
| Vitamin C | 0.5mg | 4% | |
| Vitamin A | 0.2mg | 38% | |
| Iron | 0.4mg | 11% | |
| Calcium | 87.8mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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