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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
64 ounces lager (recommended: harp lager) |
25 ounces chicken stock |
2 tablespoons onion powder |
2 tablespoons white pepper |
2 pounds peeled and diced potatoes |
2 ounces cornstarch |
6 ounces water |
1 pound cheddar, shredded |
8 ounces cheddar cheese sauce |
Directions:
1. 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.
2. 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.
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