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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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We like a bit of a kick in our potato soup, so I adapted favorite aspects of others and added a bit more spice. Any of the spice amounts shown below can be increased to taste. The cheese and sour cream, actually, are optional (I've got lactose-intolerant friends and make it without for them). If it seems too sharp or spicy, add more beer! Ingredients:
8 cups thin-skinned potatoes, cut into one inch cubes |
2 large onions, diced small |
2 stalks celery, finely chopped |
4 garlic cloves, diced (or more) |
1/2 cup scallion, chopped |
32 ounces chicken broth, low sodium |
1 teaspoon cajun spices |
1/2 teaspoon smoked paprika |
1/2 teaspoon fresh rosemary, chopped small |
1 teaspoon fresh thyme |
4 slices bacon |
3 tablespoons flour |
2 tablespoons butter |
12 ounces beer (sierra nevada is what we like, don't use a light beer!) |
1 cup monterey jack pepper cheese, shredded |
1/2 cup asiago cheese |
diced ham (optional) or pepperoni (optional) or beef stick, to taste (optional) |
2 cups steamed cauliflower, broken into bite-sized pieces (optional) |
1/2 cup sour cream (optional) |
Directions:
1. Simmer potatoes, celery, onions, scallions, garlic, chicken broth and spices in large pot, covered, for about 1/2 hour until well-softened.
2. In a saute pan, brown bacon to make bacon bits. If you are using any other meats, brown them lightly as well. Set aside on paper towel to drai.
3. Drain bacon grease out of saute pan, leaving drippings. Melt butter in drippings, add flour and stir till it browns to make a roux.
4. In the large pot, mash potatoes up somewhat so there are no large chunks. Add roux and beer, stir at a low simmer until it thickens slightly.
5. Add bacon bits, (ham, beef stick or pepperoni if you choose), and cheeses. Stir until blended. Add cauliflower if desired.
6. Top with sour cream when serving, if desired, and a dash of smoked paprika.
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