Ultimate Beer Cheddar Soup

Stephanie Heitmeier

By
@sheitmeier

I love when a recipe comes together and none of my children have any complaints! All three love this soup.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Ingredients

6
russet potatoes
3 small
carrots
4
green onions
2
celery stalks
3
cloves of garlic
5 c
chicken stock
2 c
sharp cheddar cheese shredded
1/2 pt
half and half
12 oz
beer - lager
1/2 tsp
cayenne optional
1 Tbsp
ground mustard (powdered)
1 tsp
stone ground mustard
salt and pepper to taste

Directions Step-By-Step

1
Prep - Peel and cube potatoes into 1/2 inch pieces. Peel and slice very thinly your carrots and celery. Mince garlic. Slice Green onions - reserving some for topping
2
In a soup pot add a little olive oil (over med heat) saute your onions, carrots, celery and garlic. For about 5 minutes till softened
3
Add cubed potatoes and Chicken Stock. Season with salt, pepper, both mustards and cayenne. Bring to a boil then reduce heat to med -low. and cook for 45-1hour covered. Potatoes will be good and soft
4
Add your beer the last 15 minutes of cooking time. When potatoes are soft I use a stick blender to blend the soup together (could use a hand blender) or a potato masher - my children like it smooth so I use the stick blender.
5
After blended add your cheese and half and half. Stir together till blended...simmer for 5 minutes
6
Serve with croutons or toast points and the remaining green onion. Can top with grated parmesean as well.

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