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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. âPatti Lavell, Islamorada, Florida Ingredients:
2 pounds potatoes (about 6 medium), peeled and cubed |
1 small onion, chopped |
2 cups water |
1-1/2 cups 2% milk |
1 cup beer or chicken broth |
2 tablespoons worcestershire sauce |
2 chicken bouillon cubes |
3/4 teaspoon salt |
1/2 teaspoon ground mustard |
1/2 teaspoon white pepper |
2 cups (8 ounces) shredded cheddar cheese |
salad croutons and/or crumbled cooked bacon, optional |
Directions:
1. Place the potatoes, onion and water in a large saucepan. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Remove from the heat; cool slightly (do not drain). In a blender, cover and process mixture in batches until smooth. Return all to the pan and heat through.
2. Stir in the milk, beer, Worcestershire sauce, bouillon, salt, mustard and white pepper; heat through. Stir in cheese just until melted. Top with croutons and/or bacon if desired. Yield: 8 servings (2 quarts).
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