Cheddar-Ale Soup Recipe | Kitchen Daily

Name: Cheddar-Ale Soup Recipe | Kitchen Daily
Ingredients: 1 Tbsp canola oil1 large onion, chopped12 oz bottle beer, preferably ale36 oz precooked diced peeled potato (see Ingredient Note)14 oz vegetable broth, or reduced-sodium chicken broth1 cup water2 ½ cup nonfat or low-fat milk¼ cup all-purpose flour1; Directions; Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer; Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and; Ingredient note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments, near other fresh, prepared vegetables.; Substitution Tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).; Nutrition Facts; Provided by: EatingWell; Per Single Serving / Serves 6 Total; Calories 389; Total Fat 5gm; Saturated Fat 2gm; Monounsaturated Fat 32mg; Sodium 50gm; Total Carbohydrates 5gm; Fiber 16gm; Protein; Cholesterol 408mg; Vitamin C 12gm 32%; *; Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.; Tags: Dinner, Healthy, Low Calorie, Cheese, American, Easy, Entertaining; More this Week; Week; Planner; Irish Beef Hand Pies Sun; Roasted Sweet Peppers and Carrots with Orange and Hazelnuts Mon; Curried Tomato Soup with Kale Chips Tues; Curried Salad with Egg & Cashews Wed; Grilled Pepper Salad Thur

INGREDIENTS

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1 Tbsp canola oil1 large onion, chopped12 oz bottle beer, preferably ale36 oz precooked diced peeled potato (see Ingredient Note)14 oz vegetable broth, or reduced-sodium chicken broth1 cup water2 ½ cup nonfat or low-fat milk¼ cup all-purpose flour1

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Directions

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Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer

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Whisk milk and flour and add to the soup. Bring to a simmer over medium-high heat and cook, whisking occasionally, until thickened, about 3 minutes. Remove from the heat; stir in 1 1/4 cups cheese and stir until melted. Ladle the soup into bowls and

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Ingredient note: Look for precooked diced potatoes in the refrigerated section of most supermarket produce departments, near other fresh, prepared vegetables.

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Substitution Tip: Peel 2 1/4 pounds Yukon Gold potatoes, cut into 1/2-inch pieces and boil until tender (about 15 minutes).

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Nutrition Facts

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Provided by: EatingWell

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Per Single Serving / Serves 6 Total

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Calories 389

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Total Fat 5gm

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Saturated Fat 2gm

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Monounsaturated Fat 32mg

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Sodium 50gm

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Total Carbohydrates 5gm

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Fiber 16gm

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Protein

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Cholesterol 408mg

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Vitamin C 12gm 32%

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Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags: Dinner, Healthy, Low Calorie, Cheese, American, Easy, Entertaining

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More this Week

•

Week

•

Planner

•

Irish Beef Hand Pies Sun

•

Roasted Sweet Peppers and Carrots with Orange and Hazelnuts Mon

•

Curried Tomato Soup with Kale Chips Tues

•

Curried Salad with Egg & Cashews Wed

•

Grilled Pepper Salad Thur

•

Baked Curried Brown Rice & Lentil Pilaf Fri

•

Creamy Asparagus Pasta Sat

•

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